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GUIDE 


ORCHARD  AND   FRUIT  GARDEN; 

OR 

AN    ACCOUNT 

OF     THE 

MOST    VALUABLE    FRUITS 

CULTIVATED  IN  GREAT  BRITAIN. 

BY  GEORGE  LINDLEY,  C.  M.  H.  S. 
WITH    ADDITIONS 

OF    ALL   THE 

MOST  VALUABLE  FRUITS  CULTIVATED  IN  AMERICA, 

With  Directions  for  their  Cultivation,  Budding,  Grafting  and  Propngation,  Pruning 

and  Training  of   Standard,    Oy.en    Dwarf  and  Espalier    Fruit  Trees, 

Adapted  to  the  Climate  of  the  United  States  of  America. 

BY  MICHAEL   FLOY,  C.  M.  H.  S., 

GARDENER   AND    NURSERY-MAN,    HARLEM,   NEW   YORK. 

A   NEW   EDITION  j 

WITH    AN 

APPENDIX, 

DESCRIBING  MANY   AMERICAN   FRUITS   NOT   MENTIONED   IN  THE  FORMEB 

EDITION. 


NEW    YORK: 
J.   C.    RIKER,    129   FULTON   STREET. 
,   }S4G. 


"  Entered  according  to  A.ct  of  Congress,  March,  1846,  by 

MICHAEL     FLOY, 

In  the  Office  of  the  Clerk  of  the  Southern  District  of  New  York." 


PREFACE 


A  new  edition  of  the  Guide  to  the  Orchard  being  called 
for,  it  may  be  proper,  in  this  place,  to  make  a  few  remarks 
upon  the  design  of  its  original  publication,  and  the  object 
steadily  kept  in  view  throughout  these  pages. 

The  work  of  Mr.  Lindley  was  chosen  for  the  basis  and 
model  of  our  undertaking,  not  because  of  any  supposed 
inability  to  prepare  an  entirely  original  volume,  for  having 
pursued  the  business  of  a  nurseryman  in  this  city,  with  spe 
cial  attention  to  the  cultivation  of  Fruit  Trees,  for  the  last 
forty  years,  and  having  been  acquainted  with  the  best 
European  gardens  and  nurseries,  the  author  had  on  hand 
an  ample  amount  of  material  suitable  for  that  purpose. 

Nor  were  we  ignorant  of  the  fact  that  publications  of  a 
similar  character  are  numerous,  both  in  this  country  and 
in  Europe  ;  and  since  the  issuing  of  our  first  edition  in 
1833,  in  the  United  States  especially,  volume  after  volume 
has  been  issued  from  the  press ;  each  professing  to  be  an 
improvement  on  all  others,  and  claiming  attention  on  the 
assumed  ground  of  superiority  to  its  predecessors. 

But,  alas,  forthe  state  of  horticultural,  and,  more  especi- 
ally, of  pomological  knowledge  amongus,  if  these  jejune  pro- 
ductions, with  their  multiplied  inaccuracies  and  unphiloso- 
phical  arrangements  and  classifications,  are  to  be  taken  as 
its  correct  index.  At  one  time  we  have  the  bold  plagiarist, 
forgetful  of  his  inverted  commas,  appropriating  to  himself 
the  labors  of  another,  and,  like  the  ass  in  the  lion's  skin, 
betraying  himself  the  moment  his  own  voice  is  heard  ;  and,, 
anon,  the  catalogue  compiler  assumes  the  title  of  author, 
and  after  ransacking  creation  and  his  own  ingenuity  pa- 
rades before  the  public,  with  a  sounding  title,  a  volume  of 
words— rwords — words.     He  seems  verily  to  think  that  the 


17  PREFACE. 

larger  the  list  of  names,  the  greater  the  merit  of  his  work  j 
and  it  is  not  wonderful  that  his  descriptions  of  fruits  are 
unintelligible  to  the  reader,  when  it  is  known  that  by  far 
the  larger  portion  were  perfectly  unknown  to  the  professed 
describer,  and  many  of  them  indeed  to  every  body  else, 
seeing  they  exist  only  in  the  imagination  of  some  nursery- 
man, from  whose  catalogue  the  names  were  copied.  Again 
we  have  what  may  be  styled  the  truly  patriotic  pomologist, 
whose  aim  it  is,  seeing  ours  is  the  finest  country  in  the 
world,  to  Americanize  everything.  With  him  the  Pears  of 
Belgium,  the  Peaches  and  the  Grapes  of  Italy  and  France, 
the  Cherries,  even  the  Goosberries  of  England,  are  not  wor- 
thy to  be  compared  with  our  own  domestic  productions ; 
with  the  seedlings,  which  have  had  the  good  fortune  to 
spring  into  being  on  this  side  of  the  Atlantic,  or  even  the 
chance-begotten  fruit  found  by  the  way-side.  Now  we 
trust  we  are  as  patriotic  as  our  neighbors,  but  this  under- 
valuing of  everything  European,  while  it  may  evince  great 
love  for  country;  unfortunately  deprives  us  of  fruits  which  in 
reality  we  cannot  spare,  unless,  as  is  done  by  a  recent  au- 
thority, we  adopt  the  petty  meanness  and  unmanly  subter- 
fuge  of  concealing  well  known  European  fruits  by 
changing  their  names,  and  then,  by  way  of  exposing  our 
own  folly  and  of  indicating  what  is  really  meant,  give  the 
true,  long  known  and  well  established  name  as  a  mere 
synonym. 

It  is  unnecessary  that  we  should  be  more  specific  or 
definite  in  this  matter.  Those  who  have  been  humbugged 
by  the  authors  of  either  class  to  which  we  have  alluded 
will  have  no  difficulty  in  ascertaing  to  whom  our  remarks 
refer,  while  it  will  be  neither  edifying  nor  profitable  to 
others  to  have  further  intimacy  with  them. 

The  peculiarities  of  Mr.  Lindley's  volume,  which  render 
it  superior  to  all  others  on  the  subject,  and  which  havegiv- 
en  it,  wherever  known,  the  reputation  of  a  standard  work, 
are,  in  the  first  place,  the  exceeding  accuracy  of  his  no- 
menclature, the  result  of  his  own  long  practical  study,  and 
of  facilities  afforded  him  by  the  gardens  of  the  Horticultu- 
ral Society  of  London,  where  fruits  of  all  kinds  and  from 
all  quarters  are  cultivated,  their  characters  noted,  their 
fruits  tested,  and  their  merits  or  demerits  fairly  weighed. 
In  no  one  of  the  sister  sciences  is  there  anything  like  the 


PREFACE.  V 

confusion  which  has  existed  in  this  respect  in  this  branch  of 
Horticulture.  The  same  fruit  has  been  known  in  different 
countries,  and  in  different  sections  of  the  same  country,  by 
different  names,  and  hence  it  very  frequently  happens  that 
the  nurseryman  who  may  be  applied  to,  knows  not  what 
his  customer  means,  even  when  he  thinks  himself  very  pre- 
cise in  naming  the  variety  ;  and  the  purchaser,  with  the 
catalogue  in  his  hand,  is  unable  to  select  from  the  names 
before  him  the  fruit  which  he  is  anxious  to  obtain. 

In  this  respect  the  volume  now  in  the  hands  of  the  reader 
has  done  much  towards  correcting  this  enormous  evil,  and 
we  anticipate  the  day  as  not  far  distant  when — the  work 
of  Lindley  being  the  standard  both  in  the  old  world  and  the 
new — this  babel-like  confusion  will,  in  a  great  measure  if 
not  entirely,  cease  to  exist. 

As  nearly  allied  to  this  merit  of  our  author,  we  raav 
mention  his  determined  rejection  of  worthless  and  inferior 
fruits.  Far  from  being  actuated  by  that  paltry  ambition 
which  seeks  to  swell  the  size  of  a  book  by  incorporating 
therein  every  thing  that  has  been  seen  or  heard  of,  not  to 
say  tasted,  he  rigidly  adheres  to  the  principle  of  describing 
and  thus  seeking  to  perpetuate  such  fruits  only  as  have  at 
least  one  or  more  good  qualities  to  recommend  them.  In 
the  present  edition  we  have  been,  governed  by  the  same 
principle  ;  and  with  the  exception  of  a  ^qw  that  we  have 
not  had  time  fully  to  describe  and  verify,  have  added  des- 
criptions of  all  the  truly  valuable  fruits  that  have  been  in- 
troduced, or  that  have  originated  among  us  since  the 
publication  of  the  former  edition.  So  iliat  while  on  the 
one  hand  nothing  worthless  has  found  a  place,  we  have 
omitted  none  that  are  truly  valuable,  and  he  who  takes 
our  edition  of  Lindley  for  his  guide,  will  not  be  imposed 
upon  by  mere  names,  however  pompous  or  high-sounding. 

The  exceeding  pertinency  of  our  author's'clescriptions, 
his  accuracy  and  strictly  correct  phraseology,  in  which  he 
exceeds  all  others  who  have  written  upon  thV subject, /aa7e 
jprz/7.cg2?5— constitute  another  strong  claim  to  the  gratitude 
alike  of  the  amateur  and  the  practical  cultivator.  By  strict 
attention  to  the  peculiarities  of  any  variety  herein  described, 
brief  as  many  of  the  descriptions  are— the  reader  will  be, 
if  not  in  all  cases,  enabled,  at  once,  to  call  any  fruit  he  may 
meet  with  by  its  proper  name,  in  no  danger  of  being  impos- 


Vlll  ABBREVIATIONS,    AND    BOOKS    QUOTED. 

Kraft  Pom.  Aust.  Abhandlung  von  den  Obstbaumen.  Von  Johann 
Kraft.     2  vols,  folio.     1792—1796. 

Langley.  Pomona,  or  the  Fruit  Garden  illustrated.  By  Batty  Lang- 
ley.     Folio.     1729. 

Lelieur.  La  Pomone  Francaise,  ou  Traite  de  la  Culture  Francaise, 
et  de  la  Taille  des  Arbres  Fruitiers.     8vo.     1811. 

Lindl.  Geo.  Cat.  A  Catalogue  of  Trees,  &c.  in  the  Nursery  at  Cat- 
ton,  near  Norwich. 

Loud.  Gard.  Mag.     Loudon's  Gardener's  Magazine. 

Martyn's  Miller.  Miller's  Dictionary.  By  the  Rev.  Thomas  Martyn. 
4  vols,  folio.     1807. 

Mawe.  Every  man  his  own  Gardener.  By  Thomas  Mawe  and  John 
Abercrombie.     8vo.     1822. 

Mayer's  Pom.  Franc.  Pomona  Franconica,  Description  des  Arbres 
Fruitiers  au  Jardin  de  Wurtzbourg.  Par  le  Sieur  Jean  Mayer. 
3  vols.  4to.     1776—1801. 

Michaux.  Flora  Boreali  Americana.  By  Andreas  Michaux.  Paris. 
1803. 

Miller.  The  Gardener's  and  Botanist's  Dictionary.  By  Philip  Mil- 
ler.    Folio.     1768. 

Nicol.  The  Gardener's  Calendar  ;  or  a  Monthly  Directory  of  Ope- 
rations in  every  Branch  of  Horticulture.  By  Walter  Nicol. 
4th  Edition.     8vo.     1822. 

Nois   Manuel.     Manuel  Complet  du  Jardinier.     Par  M.  Noisette. 

Parkinson.  Paradisi  in  Sole  Paradisus  Terrestris  By  John  Parkin- 
son.    Folio.     1629. 

Port,  et  Turp.  Traite  des  Arbres  Fruitiers  de  Duhamel.  Nouvelie 
Edition,  par  Poiteau  et  Turpin.     Folio.     Paris,  1S08,  &c. 

Pom.  Heref.  Pomona  Herefordiensis.  By  Thomas  Andrew  Knight, 
Esq.     4to.     1811. 

Pom.  Mag.  The  Pomological  Magazine.  3  vols.  8vo.  London, 
1827—1830. 

Pursh.  Flora  Americas  Septentrionalis.  By  Frederick  Pursh.  Lon- 
don.    1814. 

Ray.  Historia  Plantarum,  a  Joh.  Ray,  M.  D.  3  vols,  folio.  London. 
1st,  1686  :    2d,  1688  ;  3d,  or  Supplementum,  1704. 

Speechly's  Vine.  A  Treatise  on  the  Culture  of  the  Vine.  By  Wm. 
Speechly.     4to      1790. 

Sweet's  Hortus  Britannicus,  or  a  Catalogue  of  Plants  indigenous,  or 
cultivated  in  the  Garden  of  Great  Britain,  &c.  By  Robert 
Sweet,  F.  L.  S.     London.     1830. 

Switzer.  The  Practical  Fruit-Gardiner.  By  Stephen  Switzer.  8vo. 
1724. 

Taschenb.  Taschenbuch  des  VerstandigenGilrtners,  Aus  dem  Fran- 
zosischer  iibersetzt.  Von  J.  J.  F.  Lippold.  Nebst  bedeuten- 
den  Zusiitzen  und  Verbesserungen.  Von  Gebriider  Baumann. 
8vo.     1824. 

f  Catalogue    Descriptif    Abrege  ;     contenant     une 
Van  Mons  Arh.  1      Partie   des    Arbres   Fruitiers   qui,  depuis    1798 
Van  Mons  Cat.  \      jusqu'en    1823,  ont    ibrme  la    Collection  de  J. 
C       B.  Van  Mons. 


CONTENTS 


Page. 

Page. 

Part  I. 

Selection  ofGoose- 
berries 

126 

Description  of  Fruits. 

Chap. 

8.— Grapes 

129 

Sec. 

1.  Black  or  blue. 

Chap.  1- 

-Almonds 

1 

fruited 

lb 

Chap.  2.- 

-Apples 

3 

(( 

2.  Red  or  purple,  do 

137 

Sec.  1. 

Summer,  Round 

" 

3.  White  or  yellow. 

Fruit 

3 

do 

143 

"     2. 

Summer,  Conical 

(( 

4.  Striped,  do 

150 

or  Oblong 

6 

«' 

5.  American  Grapes 

lb 

'«     3. 

Autumnal,  Round 

Chap. 

9. — Mulberries 

156 

or  nearly  so 

8 

Chap. 

10.— Peaches 

157 

"    4. 

Autumnal,  Conical 

Sec 

1.  Melting,  pale 

or  Oblong 

20 

fruited 

lb 

*'     5. 

Winter,  Round  or 

<c 

2.  Melting,  red 

nearly  so 

27 

fruited 

164 

"     6. 

Winter,  Conical  or 

(( 

3.  Pavies  or  Cling 

Oblong 

44 

stones 

179 

«     7. 

Russets  and  Non- 

« 

4.  Additional  Ameri- 

pariels 

62 

can  Peaches 

182 

"     8. 

Cider  Apples 

75 

Selection  of  Peaches 

190 

(C 

Additional  Ameri- 

Chap. 

11. — Nectarines 

191 

can  Apples 

84 

Sec 

.  1.  Melting,  pale 

Selection  oF  Apples 

89 

fruited 

lb 

Chap.  3.- 

—Apricots 

91 

« 

2.  Melting,  red 

Chap.  4.- 

—Cherries 

97 

fruited 

193 

Sec.  1 

Round,  Fruited 

lb 

(( 

3.  Pavies,  or  Cling- 

«    2. 

Fruit,  heart  shaped 
Selection  of  Cher- 

102 

stones 
Selection  of  Nectar- 

198 

ries 

107 

ines 

202 

Chap.  5. 

— Currants 

108 

Chap. 

12. — A  Classification 

Chap.  6.- 

—Figs 

109 

of  Peaches and  Nee 

Sec.  1 

Fruit,  blue  or  black 

lb 

tarines 

lb 

"     2 

Fruit,  red  or  purple 

110 

A  List  of  Peaches  and 

«     3. 

Fruit,  yellow. 

Nectarines,  accord 

. 

white  or  Green 

112 

ing  to  the  plan  pro 

- 

Selection  of  Figs 

114 

posed 

207 

Chap.  7. 

—Gooseberries 

115 

Chap 

13.— Nuts 

214 

Reds 

lb 

Chap 

14.— Pears 

216 

Yellows 

117 

Sec 

.  1.  Summer,  round 

Greens 

118 

fruited 

lb 

Whites 

119 

C( 

2.  Summer,  conical 

Additional  List 

121 

do 

221 

CONTENTS. 


"     3.  Autumnal,  round 

do  230 

"     4.  Autumnal,  conical 

do  238 

"  5.  Winter,  round  do  257 
"  6.  Winter,  conical  do  260 
"  7.  Baking  and  stew- 
ing Pears  275 
Chap.  15.— Plums  280 
"     1.  Black  or  blue 

fruited  lb 

"     2.  Green,  do  283 

""    3.  Red,  or  purple  do    285 
"     4.  White,  or  Yellow 

do  295 

Additional  Am.  Plums  301 

Chap.  16.— Quinces  304 

Chap.  17. — Raspberries        305 

Chap.  18. — Strawberries         lb 

Class  1.  Alpine  and  wood 

do  lb 

2.  Black  do  306 

3.  Carolina  do  307 

4.  Chili  do  311 

5.  Green  do  lb 

6.  Hautbois  do  312 

7.  Scarlet  do  314 
A  selection  of  do         319 

Part  2. — Propagation    and 
Cultivation  of 

Fruits  321 

Introduction  lb 

Improvement  in  varie- 
ties 322 
Cross  Fertilization        324 
To  cause  Fruitfulness  326 
Propagation  330 
By  Eyes.  By  Cuttings  331 
By  Layers  332 
Budding  and  Gratting  333 
Grafting  lb 
Transplanting               335 
Evaporation                   337 
Chap.  1  — On  the  Cultiva- 
tion OF  Apples           338 
^ec.  1.  Standard  Trees  for 

Orchards  lb 

Grafting  operation 

of  Orchards  339 

Transplanting 

Trees  340 


OpenStandardOp- 
eration  341 

Sec.  2.  Open   Dwarfs    for 
Gardens  Opera- 
tion 342 
"     3.  Espaliers  operation  344 
Chap.  2. — Cultivation  of 

Apricots  346 

Chap.  3. — Cultivation  of 

Cherries  347 

Propagation  lb 

Pruning  and  training 
Espalier  Cherries         348 
Chap.  4. — Cultivation  of 
Figs 

Propagation  350 

Pruning  and  training  350 

do   Southern  States  351 

do   Eastern  and 

Northern  States  lb 

Chap.  5. — Cultivation  of 

goosberries       352 
Chap.  6. — Cultivation  of 

Grapes  354 

Propagation  by  layers  lb 
By  Cuttings  and  Sin- 
gle Eyes  356 
Pruning  and  training  lb 
Viuery  357 
Vines  against  open 

wall,  or  Trellis        358 
Selection  of  Grapes     360 
Chap.  7. — Cultivation  of 

Mulberries        361 
Chap.  8. — Cultivation  of 

Olives  362 

Chap.  9. — Cultivation  of 
Peaches  nnd 
Nectarines         363 
Propagation  of  Peaches  364 
Pruning  367 

Espaliers  368 

Nectarines  369 

Chap.  10. — Cultivation  op 

Almonds  371 

Chap.  11. — -Cultivation  of 

Pears  372 

Propagation  lb 

Seel.  Pruning  and  train- 
ing for  open 
standards  373 


CONTENTS. 


"     2.  Quenouille  training  374 

'♦     3.  Espaliers  lb 

Selection  of  Pears  379 
Chap  12. — Cultivation  of 

Plums  381 

Pruning  and  training  lb 

Sec.  1.  Open  Standards  lb 

«     2.  Espaliers  382 

Selection  of  Plums  lb 

Chap.  13. — Cultivation  of 

Quinces  383 
Chap.  14.— Cultivation  of 

Raspberries  384 


Chap.  15. — Cultivation  of 

Strawberries  386 
Forsyth's  Composition  389 
A  wash  for  the  stems  of 

Fruit  Trees  391 

Index  to  the  Fruits        393 

Appendix. 

Chinese  Quince  (with  plate)  411 

Additional  Apples  412 

do        Pears  414 

do   Peaches        419 

do   Plums        420 


A 

GUIDE 

TO  THE 

ORCHARD   AND   FRUIT   GARDEN. 


PART   I. 

DESCRIPTION  OF   FRUITS. 


CHAPTER  I. 

ALMONDS. 


1.  Common  almond. 
x\mande  Commune. 

The  nuts  of  the  common  almond  are  about  one  inch  and 
a  quarter  long,  with  a  hard  smooth  shell,  containing  a  kernel 
of  little  value  in  comparison  with  some  others.  It  is  the 
most  common  in  France,  and  the  young  plants  from  it  are 
used  for  stocks  to  bud  peaches  upon. 

2.  Hard  shell  sweet  almond. 
Amande  douce  a  Coque  dure. 

The  nuts  of  these  are  large,  full  one  inch  and  a  half  long, 
smooth,  and  of  a  dull  colour :  the  shell  is  thick  and  hard,  the 
kernel  small,  and  not  high  flavoured. 

This  is  an  improved  variety  of  the  former,  and  differs  from 
it  only  in  having  larger  fruit.  It  is  a  preferable  sort  for 
stocks,  and  used  by  the  more  careful  of  their  gardeners. 

3.  Soft  shell  sweet  almond. 
Amande  douce  a  Coque  tendre. 

Much  resembles  the  last  in  appearance  and  colour,  but  it 
has  a  tender  shell ;  one  side  is  usually  straight,  and  the  other 
rounded. 

This  sort  is  budded  upon  the  others,  and  is  grown  in  gar- 
dens to  produce  the  young  almonds,  which  in  France  are 
eaten  fresh  in  July,  the  kernel  being  sweet  and  well  flavoured. 

1 


^  ALMONDS. 

4.  Ladies'  finger  sweet  almond. 
Amande  des  Dames. 

This  is  eaten  dry,  and  cultivated  as  an  article  of  com- 
merce,  in  the  southern  parts  of  France. 

The  nut  exceeds  an  inch  in  length,  is  of  an  oval  shape,, 
and  thicker  in  proportion  than  the  others ;  the  shell  being 
light-coloured,  porous,  and  tender ;  the  kernel  plump,  rich, 
and  sweet. 

5.  Sultana  sweet  almond. 
Amande  Sultana. 

This  resembles  the  amande  des  dames,  but  is  smaller. 

6.  PiSTACHIA  SWEET  ALMOND. 

Amande  Pistache. 

Is  similar  to  the  last,  but  still  smaller. 
The  two  last  varieties  are  peculiar  to  the  south  of  France, 
and  are  not  in  general  cultivation. 

7.  Princess  thin  shell  sweet  almond. 
Amande  Princesse. 

This  approaches  to  the  amande  des  dames  in  its  qualities 
and  size,  but  has  a  much  thinner  shell,  which  is  rough  exter- 
nally, appearing  as  if  the  outer  part  were  removed. 

8.  Bitter  almond. 
Amande  Amere. 

Of  this,  which  is  the  bitter  almond,  there  are  several  va- 
rieties, differing  in  the  size  of  their  nuts,  which  are  dark  co- 
loured, with  hard  shells,  and  bitter  kernels. 

Proj^agation  and  Cultivation. 

All  the  varieties  of  the  almond  in  this  country  may  be  pro- 
pagated by  budding  them  upon  the  muscle  stock,  in  the  same 
manner  as  directed  for  peaches  and  nectarines. 

Being  natives  of  Barbary,  their  cultivation  for  the  purpose 
of  obtaining  fruit,  cannot  be  expected  to  be  successful,  unless 
the  trees  are  trained  against  an  east  or  south-east  wall.* 

*  Almonds  Nos.  1,  2,  and  8,  are  perfectly  hardy,  and  will  stand  our  most  severe 
Irosts  without  injury.  Nos.  3,  4,  5,  6,  and  7,  are  more  tender;  our  winters  gene- 
rally kill  the  young  branches,  and  sometimes  the  -whole  tree.  They  wil),  there- 
tore,  require  protection  during  the  winter.  I  have  cultivated  them  for  many  years, 
but  could  never  get  them  to  fruit  well ;  under  glass,  or  trained  as  espaliers  in  a 
vinery,  there  is  no  doubt  they  would  answer  well,  or  they  may  be  trained  on  a  good 
60uth  wall  or  close  board  fence,  and  protected  with  a  covering  of  mats  during  the 
winter.  As  respects  their  cultivation,  the  sweet  almonds  ought  cither  to  be  budded 
on  the  hard  shell  almond  stocks,  or  on  plum  stocks,  which  are  more  durable;  the 
plum  stock  ought  first  to  be  budded  with  the  almonds  Nos.  1  or  2,  and  the  next 
year  they  should  be  budded  with  the  sweet  almonds,  working  them  on  the  young 
nhoot  of  the  almond  near  the  bottom;  the  shoots  of  the  sweet  almonds  are  small 
and  delicate,  and  would  not  readily  take  at  once  on  the  plum  stocks ;  but  by  this 


APPLES.  6 

CHAPTER   II. 
APPLES. 

Sect.  I. — Summer.     Round,  or  nearly  so. 

1.  BoRoviTSKY.  Hort.  Soc.  Cat.  No.  94. ;  Pom.  Mag. 
t.  10. 

FrmVmiddle-sized, roundish,  and  rather  angular.  Ey  eseaXed 
in  a  rather  large  cavity,  and  surrounded  by  a  few  small  plaits. 
Stalk  about  an  inch  long,  inserted  in  a  deep  and  rather  wide 
cavity.  Skin  pale  green  on  the  shaded  side,  sometimes 
broken  by  a  silvery  appearance  of  the  epidermis ;  on  the 
sunny  side,  striped  with  crimson  red  on  a  ground  of  paJer 
red ;  rather  transparent.  Flesh  white,  firm,  juicy,  with  a 
sweet,  brisk,  sub-acid,  very  pleasant  flavour. 

An  early  dessert  fruit,  ripe  the  middle  of  August.  This 
beautiful  apple  was  sent  from  the  Taurida  Gardens,  near  St. 
Petersburg!!,  to  the  Horticultural  Society  of  London,  in  1824. 

2.  Early  Julien.     Hort.  Trans.     Vol.  iv.  p.  216. 

Fruit  middle-sized,  of  an  irregular  globular  form,  with  se- 
veral ribs  or  angles  on  the  sides,  which  become  quite  promi- 
nent round  the  eye.  Skin  of  a  pale  yellow,  without  any 
mixture  of  colour.  Flesh  approaching  to  yellow,  firm  and 
crisp,  with  a  pleasant  brisk  juice,  having  much  the  highest 
flavour  of  any  of  the  very  early  apples. 

A  Scotch  dessert  apple,  ripe  the  begimiing  and  middle  of 
August. 

3.  Irish  Peach  Apple.  Hort.  Soc.  Cat.  No.  740.  ; 
Pom.  Mag.  t.  100. 

Early  Crofton.     Hort.  Trans.  Vol.  iii.  p.  321.  and  453. 

Fruit  middle-sized,  depressed,  globular,  obtusely  angular. 
Eye  nearly  closed  by  the  segments  of  the  calyx.  Stalk 
short,  not  deeply  inserted.  Skin  marked  with  brownish  red, 
intermixed  with  some  streaks  of  deeper  red  ;  the  shaded  side 
yellowish  green,  sprinlded  with  small  brown  dots.  Flesh 
white,  tender,  juicy,  rich,  and  very  highly  flavoured. 

A  dessert  apple,  ripe  in  August. 

4.  JuNEATiNG.  Ray  (1688),  No.  1.  Layigley  Pom, 
t.  74.  f.  2. 

double  mode  of  working,  they  will  answer.  The  buds  should  be  protected  daring 
the  winter,  and  the  next  apring  the  trees  headed  down  to  the  bud,  and  planted  out  a« 
above  to  remain.  ^m,  Ed. 


4  APPLES. 

Fruit  small,  round,  somewhat  flattened  at  both  ends,  about 
one  inch  and  three  quarters  in  diameter,  and  one  inch  and  a 
half  deep.  Eye  small,  with  a  closed  calyx  in  a  depressed 
wrinkled  basin.  Stalk  slender,  three  quarters  of  an  inch 
long,  inserted  in  a  small  narrow  cavity.  Skin  pale  yellow, 
with  a  slight  pale  tinge  of  red  on  the  sunny  side.  Flesh  crisp, 
but  soon  becomes  mealy.  Juice  a  little  sugary,  with  a  slight 
perfume. 

Ripe  the  end  of  July  and  beginning  of  August. 

5.  Margaret.     Millei-,  No.  2. 
Magdalene.     Rmj  (1688),  No.  2. 

Fruit  below  the  middle  size,  two  inches  and  a  quarter  in 
diameter,  and  two  inches  deep,  slightly  angular  on  its  sides. 
Eye  small,  with  a  closed  calyx,  placed  in  a  narrow  basin, 
surrounded  by  several  unequal  plaits.  Stalk  short,  slender, 
in  a  funnel-shaped  cavity,  even  with  the  base.  Skin  pale 
yellow,  with  numerous  small  pearl-coloured  imbedded  specks, 
and  slightly  tinged  with  orange  on  the  sunny  side.  Flesh 
white,  very  crisp  and  tender.  Juice  plentiful,  saccharine, 
and  highly  perfumed. 

A  dessert  apple  of  first  rate  excellence,  from  the  middle 
of  August  to  the  end. 

This  is  the  true  Margaret  apple  of  Miller,  and  has  been 
in  our  gardens  since  the  time  of  Ray,  in  1688  ;  but  it  is  not 
the  Margaret  of  Forsyth,  and  of  many  collections  of  the  pre- 
sent day  (See  No.  13).  The  tree  is  readily  known  from 
every  other  variety  of  apple,  by  its  upright  growth,  by  its 
short  erect  branches,  and  by  the  excessive  pubescence  of  its 
leaves, 

6.  OsLiN.     Hort.  Soc.  Cat.  No.  715. ;  Pom.  Mag.  t.  5. 
Oslin  Pippin.     Mcol  Ed.  4.  p.  164. 

Oslin,  or  Arbroath  Pippin.     Forsyth.  Ed.  7.  p.  119. 

Orgehne,  or  Orjeline.     Ih.  Ed.  .5.  p.  119. 

F^mit  roundish,  depressed,  without  angles.  Eye  rather 
prominent,  with  a  few  moderately  sized  plaits.  Stalk  short, 
thick,  not  deeply  inserted.  Skin  very  thick  and  tough,  pale 
bright  lemon  colour  when  fully  ripe,  intermixed  with  a  little 
bright  green,  and  sprinkled  with  numerous  spots  of  the  same. 
Flesh  inclining  to  yellow,  firm,  crisp,  juicy,  very  rich,  and 
highly  flavoured. 

Ripe  about  the  middle  of  August,  and  very  excellent. 

7.  Red  Astracan.  Hort.  Trans.  Yol.  iv.  p.  522. ; 
Pom.  Mag.  t.  123. 

Fruit  rather  above  the  middle  size,  roundish,  slightly  an- 


APPLES.  5 

gular.  Eye  in  a  tolerably  deep  basin,  surrounded  by  a  few 
knobby  protuberances.  Stalk  short,  deeply  inserted.  Skin 
•greenish  yellow  in  the  shade,  deep  crimson  on  the  exposed 
side,  and  over  great  part  of  the  surface  spotted  with  russet, 
with  a  little  coarse  russet  surrounding  the  stalk.  The  great- 
est part  of  the  red  colour  is  covered  with  a  delicate  white 
bloom  like  that  of  a  plum,  which  gives  it  somewhat  the  ap- 
pearance of  a  peach.  Flesh  white,  crisp.  Juice  abundant, 
with  a  rich  saccharine  acid,  but  soon  becomes  mealy. 
Ripe  about  the  middle  of  August. 

This  very  beautiful  apple  was  imported  from  Sweden,  and 
first  fruited  by  William  Atkinson,  Esq.  of  Grove  End,  Pad- 
dington,  in  1816.  Fruit  of  it  was  exhibited  at  the  Horticul- 
tural Society,  in  1820. 

8.  Red  Quarenden.     Hooker  Pom.  Land.  t.  13. 
Devonshire   Quarenden.      Hort.   Soc.    Cat.   No.   822. 
Pom.  Mag.  t.  94. 

Sack  apple,  Hort.  Soc.  Cat.  No.  1012.  according  to  th© 
Pom.  JMag. 

Fruit  below  the  middle  size,  oblate,  or  round,  and  depress- 
ed, the  outline  tolerably  regular.  Eye  slightly  or  not  at  all 
depressed,  entirely  closed  by  the  long  segments  of  the  calyx, 
and  surrounded  by  little  knotty  protuberances.  Stalk  thick^ 
rather  short,  deeply  inserted.  Skin  of  an  uniform  deep  rich 
crimson,  with  numerous  green  dots  intermixed ;  greenish 
on  the  shaded  side.  Flesli  greenish  white  ;  when  newly  ga- 
thered, crisp,  very  juicy,  mixed  with  a  most  agreeable  acid. 
Ripe  in  August,  and  will  keep  till  the  end  of  September. 
It  is  very  much  and  very  justly  esteemed. 

9.  Spring  Grove  Codlin.  Hort.  Travis.  Vol.  i.  p.  197. 
t.  11. 

Fruit  of  the  usual  codlin  shape,  about  three  inches  in  dia- 
meter at  the  base,  and  two  inches  and  three  quarters  deep, 
sHghtly  angular  on  its  sides,  and  tapering  to  a  narrow  crown. 
Eye  closed  by  broad,  short  segments  of  the  calyx,  shghtly 
sunk  in  a  nan-ow,  oblique,  plaited  hollow.  Stalk  rather 
short,  not  protruding  beyond  the  base.  Skin  pale  greenish 
yellow,  tinged  with  orange  on  the  sunny  side.  Flesh  green- 
ish yellow,  tender.  Juice  saccharine,  with  a  mixture  of  acid, 
and  a  very  slight  perfume.  It  is  ready  for  tarts  in  July,  and 
will  keep  till  October  or  November. 

The  Spring  Grove  Codlin  was  first  brought  into  notice  by 
Sir  Joseph  Banks,  in  a  communication  to  the  Horticultural 
Society  of  London,  read  April  3,  1810. 
1* 


6  APPLES. 

10.  Summer  Golden  Pippin.  Hort.  Soc.  Cat.  No, 
393.  Pom.  Ma^r,  t.  50. 

Fruit  small,  roundish-oblong,  flattened  at  both  ends.  Eye 
in  a  wide,  shallow,  even  hollow.  Stalk  short,  inserted  in  a 
middle-sized  cavity.  Skin  very  smooth  and  shining ;  on  the 
side  next  the  sun  bright  yellow,  tinged  a  little  with  orange, 
wliich  gradually  fades  away  on  the  shaded  side  into  a  pale 
lemon  colour,  and  marked  throughout  with  pale  scattered 
dots.  Flesh  whitish,  iirm,  very  juicy,  sweet  and  agreeable, 
without  perfume. 

Ripe  the  end  of  August,  and  will  keep  ten  days  or  a  fort- 
night. 

A  very  beautiful  and  excellent  little  dessert  apple. 

11.  White  Astracan.  Hort.  Soc.  Cat.  No.  23.  Pom. 
Mag.  t.  96. 

Glace  de  Zelande.  Hort.  Soc.  Cat.  No.  366,,  and  of 
foreign  gardens,  according  to  the  Pom.  J^Iag. 

Transparent  de  Moscovie.  lb.  according  to  the  Pom. 
Mag.  and  the  Hort.  Cat. 

Pyrus  Astracanica,  De  Cancl.  Prod.  Vol.  ii.  p.  635. 

Fruit  middle-sized,  roundish,  angular  on  the  sides,  and 
ribbed  at  the  apex.  Eije  depressed  in  a  small  hollow.  Stalk 
thick,  and  very  short.  Skin  smooth,  with  a  few  faint  streaks 
of  red  on  the  sunny  side,  and  covered  with  a  white  bloom. 
Flesh  snow-white,  often  transparent  in  part,  tender,  juicy, 
crisp,  very  pleasant  and  delicate. 

Ripe  in  August,  and  will  keep  good  for  only  a  few  days. 
It  is  a  hardy  tree,  and  a  very  good  bearer.  It  has  been  in- 
troduced from  Russia,  where  it  is  said  to  grow  wild  about 
Astracan,  and  was  first  brought  into  notice  by  William  At- 
kinson, Esq.  of  Grove  End,  Paddington. 

Sect.  II.  —  Summer.     Conical  or  oblong. 

12.  Doctor  Helsham's  Pippin.     G.  Lind.  Cat.  1815. 
Fruit  middle-sized,  more  long  than  broad,  eight  or  nine 

inches  in  circumference,  a  little  angular  on  the  sides.  Eye 
small,  in  a  rather  wide  and  oblique  basin.  Stalk  half  an  inch 
long,  deeply  inserted.  Skin  yellovi^ish  green,  with  several 
reddish  spots  ;  on  the  sunny  side  of  a  fine  clear  red.  Flesh 
white.     Juice  sweet,  with  a  slight  aromatic  flavour. 

Ripe  in  August  and  beginning  of  September. 

The  branches  of  this  tree  droop  in  the  manner  of  a  Jargo- 
nelle Pear.  It  is  an  abundant  bearer,  and  deserves  cultivation. 


APPLES.  7 

The  original  tree,  which  is  a  large  one,  was  raised  by  the 
late  Dr.  Helsham,  and  is  now  growing  in  the  garden  of  Mr. 
Etheredge,  of  Stoke  Ferry,  in  Norfolk. 

13.  Early  Red  Margaret.  Hort.  Soc.  Cat.  No.  588. 
Pom.  Mag.  t.  46. 

Margaret  Apple.     Langley.  Pom.  Lond.  t.  74.  f.  1. 

Red  Jiineating.  )  According  to  Hart.  Soc.  Cat.  No. 

Early  Striped  ditto.    ^      588. 

Early  Red  Juneating.     Hort.  Soc.  Cat.  No.  504. 

Eve  Apple.  Of  the  Irish  Gardens.,  according  to  the 
Hort.  Soc.  Cat. 

Margaretha  Apfel.  >  Of  the  Germans.,  according  to 

Rother  Jacob's  Apfel.    )      the  Pom.  Mag. 

Fruit  below  the  middle  size,  roundish  oblong,  rather  an- 
gular, tapering  a  little  to  the  crown.  Eye  contracted,  plait- 
ed. Stalk  short,  thick.  SJiin  greenish  yellow,  richly  and 
closely  streaked  with  deep  red.  Flesh  white,  juicy,  break- 
ing, sub-acid,  very  rich  and  agreeable,  without  any  perfume 
or  spicy  flavour. 

Ripe  the  beginning  and  middle  of  August. 

A  very  good  early  apple,  but  soon  grows  mealy. 

14.  Red  Calville. 

Calville  d'E'te.     Duhamel  1.  t.  1. 

Calville  Rouge  d'E'te.     Hort.  Soc.  Cat.  No.  131. 

Fruit  middle-sized,  somewhat  cordate  or  conical,  having 
alternately  large  and  small  angles  terminating  in  the  crown, 
which  is  narrow  and  pointed  :  about  one  inch  and  three  quar- 
ters in  diameter,  and  two  inches  deep,  Eye  narrow,  promi- 
nent, surrounded  by  large  plaits.  Stalk  half  an  inch,  rather 
stout,  inserted  in  a  regular  and  rather  deep  cavity.  Skin 
pale  red,  but  of  a  deep  colour,  and  shaded  with  deeper  streaks 
on  the  sunny  side.  Flesh  white,  slightly  tinged  with  red 
next  the  core.     Juice  not  plentiful,  but  pretty  well  flavoured. 

Ripe  in  August  and  September. 

15.  Revelstone  Pippin.     Hort.  Trans.  Vol.  iv.  p.  522. 
Fruit  middle-sized,  somewhat  angular  on  the  sides,  the 

angular  protuberances  uniting  round  the  eye  in  large  knobs. 
Stalk  short  and  thick,  inserted  in  a  very  regular  cavity. 
Skifi  greenish  yellow,  thickly  sprinkled  with  yellow  russety 
spots,  and  nearly  covered  with  a  bright  red.  Flesh  yellow, 
firm.  Juice  not  plentiful,  but  sweet,  and  of  a  very  good  fla- 
vour. 

Ripe  the  end  of  August  and  beginning  of  September,  and 
will  not  keep  long. 


8  APPLES. 

16.  Sugar-loaf  Pippin.  Hort.  Soc.  Cat.  JVo.  107S. 
Pom.  Mag:  t.  3. 

Dolgoi  Squoznoi.  Hort.  Soc.  Cat.  No.  254.,  according 
to  the  Pom.  JMag, 

Fruit  ovate  or  oblong,  generally  tapering  to  the  eye,  which 
is  much  hollowed,  with  a  few  sUght  plaits.  Stalk  about  an 
inch  long,  inserted  in  a  deep,  regular  cavity.  Skin  a  very 
clear  hght  yellow,  with  a  few  greenish  dots  ;  yellow  on  the 
sunny  side,  and  becoming  nearly  white  when  fully  ripe. 
Flesh  whitish,  firm,  crisp,  very  juicy,  with  a  most  agreeable, 
lively,  sweetish  sub-acid  flavour. 

An  excellent  summer  apple,  ripe  the  beginning  of  August, 
but  if  kept  above  a  week  or  ten  days  it  becomes  soft  and 
mealy. 

This  appears  to  be  of  Russian  origin,  having  been  sent 
from  the  Taurida  Gardens,  at  St.  Petersburgh,  to  the  Hor- 
ticultural Society,  London,  under  the  name  of  Dolgoi  Squoz- 
noi, two  Russian  words,  c/o/g'oi,  signifying  long,  and  squoznoi 
transparent. 

Sect.  Ill, — Autumnal.     Round,  or  nearly  so. 

17.  Bere  Court  Pippin.     Hort.  Trans.  Vol.  v.  p.  400. 
Fruit  about  the  middle  size,  resembling  a  large  and  well 

formed  Nonesuch,  but  rather  less  flattened.  Stalk  slender 
and  deeply  inserted.  Skin  pale  yellow,  beautifully  variegat- 
ed with  broken  stripes  of  red.  Flesh  crisp,  very  juicy,  with 
a  high  flavoured  acidity.  It  does  not  keep  late,  but  is  a  most 
valuable  apple  for  the  kitchen  while  it  lasts. 

Raised  by  the  Rev.  Dr.  Symonds  Breedon,  in  his  garden 
at  Bere  Court,  near  Pangbourne,  in  Berkshire,  and  exhibited 
at  the  Horticultural  Society,  London,  October  15,  1822. 

18.  Calville  Rouge  de  Micoud.  Hort.  Trans.  Vol. 
V.  p.  242. 

Fruit  of  the  first  crop,  depressed,  spherical,  nearly  three 
inches  in  diameter,  and  about  two  inches  deep ;  three,  or 
more  frequently  four  slight  ridges  divide  it  lengthways,  and 
give  it  a  somewhat  square  outline.  Stalk  moderately  thick, 
rather  long,  placed  in  a  funnel-shaped  cavity.  Eye  placed 
in  the  bottom  of  a  hollow,  scooped  out  like  a  funnel,  and 
larger  than  that  in  which  the  stalk  is  placed,  the  divisions  of 
the  calyx  remaining  in  part  when  the  fruit  is  ripe.  Skin  of  a 
very  deep,  dull  red  on  the  side  next  the  sun,  but  less  intense 
on  the  shaded  side,  where  it  is  streaked  by  a  few  lines,  and 


APPLES.  9 

spots  of  a  pale  red.  It  is  tough,  adhering  firmly  to  the  flesh, 
of  an  austere  taste.  Flesh  yellowish  white,  fine,  breaking 
with  a  crystalline  appearance,  juicy.  Juice  sweetish  acid, 
and  agreeably  perfumed. 

Its  maturity  commences  about  the  middle  of  July,  and 
continues  with  little  interruption,  till  November.  Th^  fruit 
of  April-flowering  ripen  mostly  in  August,  and  are  usually 
eaten  during  harvest.  Those  of  the  second  flowering  suc- 
ceed the  first,  and  may  be  brought  to  table  till  the  end  of 
October ;  they  are  quite  as  good  as  the  first,  but  are  not  big- 
ger than  a  hen's  egg.  The  fruit  of  the  latter  flowerings  are 
not  bigger  than  a  Pomme  d'Api ;  nevertheless,  when  they 
are  stopped  in  their  growth  by  the  frost,  they  may  be  placed 
in  the  fruit-room,  where  they  ripen  very  well,  and  keep  till 
November.  This  is  eaten  raw  ;  but  if  roasted  it  acquires  a 
delicate  and  sweet  flavour,  and  it  is  also  very  agreeable  when 
stewed. 

Mons.  Andre  Thouin,  from  whom  the  above  is  taken,  has 
given  an  interesting  account  of  this  singular  apple.  The 
original  tree,  which  bears  three  thousand  apples  annually,  is 
growing  on  the  farm  of  the  Baroness  de  IVIicoud,  which  lies 
near  La  Charite  sur  Loire,  in  the  department  of  the  Nievre. 
The  first  flowering  takes  place  in  April,  the  second  in  June  ; 
the  tree  then  ceases  for  a  time  to  produce  flowers.  The 
third  and  succeeding  flowerings  take  place  in  August,  Sep- 
tember, October,  and  November,  when  they  are  stopped  by 
the  severity  of  the  fi-ost.  It  is  necessary  to  remark,  that  the 
last  flowerings  are  much  less  abundant  than  the  two  first, 
and  the  fruit  which  they  produce  is  small,  and  im.perfectly  ri- 
pened. The  blossoms  are  produced  in  corymbs  of  twelve 
or  fifteen  flowers  in  the  first  season  of  blossoming,  but  only 
from  five  to  nine  in  the  succeeding  seasons.  The  colour  of 
the  corolla  is  white,  tinged  with  rose-coloured  stains,  espe- 
cially on  the  edge  of  the  petals. 

Mons.  Thouin  very  justly  remarks,  "  that  the  dense,  dark 
green,  shining  foliage  during  three-fourths  of  the  year,  ena- 
melled with  numerous  bunches  of  dehcate  rose-coloured 
blossoms,  and  scattered  over  with  fruit  of  diversity  of  colour, 
render  it  a  most  interesting  object  of  cultivation,  especially  as 
an  ornament  to  our  lawns  and  shrubberies,  producing  an  ef- 
fect not  less  novel  than  agreeable." 

19.  Christie's  Pippin.     Hort.  Soc.  Cat.  No.  155. 

Fruit  middle-sized,  shaped  like  a  flattish  Nonesuch,  about 
two  inches  deep,  and  two  inches  and  a  half  in  diameter,  quite 


10 


APPLES. 


round,  without  angles.  Eye  small,  closed  by  a  short  calyx, 
moderately  sunk,  in  a  very  even  circular  basin,  perfectly  free 
from  plaits.  Stalk  short,  slender,  rather  deeply  sunk,  not 
protruding  beyond  the  base.  Skin  pale  greenish  yellow,  be- 
coming bright  yellow  when  highly  ripened,  marbled  and 
streaked  with  red  on  the  sunny  side,  like  the  Nonesuch. 
Flesh  pale  yellowish  white,  tender.  Juice  rather  thin,  smart, 
shghtly  saccharine,  and  of  a  very  pleasant  flavour.  A  culi- 
nary apple  in  October  and  November. 

This  apple  has  very  much  the  appearance  of  a  small  None- 
such, from  which  it  has  probably  originated.  Its  branches 
are  spurred  in  the  same  manner,  and  it  bears  equally  as  well 
and  as  soon.  A  great  many  trees  of  it  have  lately  been 
planted  by  the  kitchen  gardeners  in  the  neighbourhood  of 
London. 

20.  CoBHAM  Apple.     Hort.  Soc.  Cat.  No.  166. 
Fruit  above  the  middle  size,  about  two  inches  and  three 

quarters  deep,  and  three  inches  and  a  quarter  in  diameter ; 
somewhat  irregularly  round,  with  a  few  obtuse  angles  reach- 
ing to  the  crown,  which  is  rather  narrow  and  depressed. 
Eye  small,  closed  by  the  segments  of  the  calyx.  Stalk  half 
an  inch  long,  slender,  rather  deeply  inserted.  Skin  dull  yel- 
lowish green,  dashed  on  the  sunny  side  with  faint  red,  inter- 
mixed with  light  russet.  Flesh  crisp,  pale  yellow.  Juice 
saccharine  and  aromatic. 

A  dessert  apple  from  Michaelmas  to  Christmas.  Culti- 
vated in  Kent  under  this  name.  I  received  specimens  of 
this  apple  from  Mr.  Kirke  of  Brompton,  in  1819. 

21.  Cole  Apple.  Hort.  Soc.  Cat.  No.  190.  Pom.  Mag. 
t.  104. 

Scarlet  Perfume.     Of  some  collections. 

Fruit  above  the  middle  size,  about  three  inches  and  a 
quarter  in  diameter,  and  two  inches  and  a  quarter  deep,  an- 
gular in  a  slight  degree,  with  a  wide  eye,  mostly  closed  by 
the  segments  of  the  calyx.  Skin  deeply  stained,  and  streak- 
ed with  crimson,  slightly  russeted,  with  a  small  portion  of  it 
showing  through.  Stalk  woolly,  sometimes  inserted  beneath 
a  deep  lip  protruding  into  the  cavity  of  the  base.  Flesh 
white,  firm,  juicy,  sweet  mixed  with  acid,  little  perfumed, 
very  rich  and  agreeable. 

A  very  excellent  autumn  dessert  apple,  in  perfection  about 
the  end  of  August,  and  will  keep  sound  till  Christmas.  It 
is  a  healthy,  hardy  variety,  but  better  adapted  for  dwarfs  than 
for  standards. 


APPLES.  11 

22.  Emperor  Alexander.  Hort.  Trans.  Vol.  ii.  p, 
407.  t.  28. 

Alexander.     Hort,  Soc.  Cat.  No.  6. 

Aporta.     According  to  the  Hort.  Cat. 

Fruit  very  large,  somewhat  cordate,  tapering  from  the 
base,  which  is  broad,  to  the  crown,  where  it  is  small  and 
narrow.  Eye  large,  and  deeply  seated  in  a  perfectly  smooth 
round  basin.  Stalk  three  quarters  of  an  inch  long,  not  pro- 
truded beyond  the  base.  Skin  greenish  yellow,  slightly 
streaked  with  red,  but  on  the  sunny  side  beautifully  marbled, 
and  streaked  with  bright  red  and  orange.  Flesh  yellowish 
white,  crisp,  and  very  tender.  Juice  sugary,  and  of  a  rich 
aromatic  flavour.  An  autumnal  dessert  apple  from  October 
till  nearly  Christmas.     An  excellent  and  valuable  fruit. 

Some  fruit  of  this  apple  were  imported  from  Riga  by  the 
late  Mr.  Lee,  in  January,  1817,  one  of  which  measured  five 
inches  and  a  half  in  diameter,  four  inches  deep,  sixteen  inch- 
es in  circumference,  and  weighed  nineteen  oimces.  From 
this  fruit  the  drawing  above  referred  to  in  the  Hort.  Trans. 
was  taken. 

23.  Flower  OF  Kent.     Hort.  Soc.  Ca/.  No.  .338. 
Fruit  rather  large,  somewhat  flat,  irregularly  ribbed  on  its 

sides.  Eye  small  and  contracted,  surrounded  by  prominent 
angles  extending  from  the  ribs.  Stalk  three  quarters  of  an 
inch  long,  lengthened  beyond  the  base.  Skin  dull  yellow  or 
olive  on  the  shaded  sid(} ;  of  a  muddy  brown,  tinged  with  bright 
red  streaks,  when  exposed  to  the  sun.  Flesh  greenish  yel- 
low, with  a  pretty  good  juice.  A  good  culinaiy  apple  from 
Michaelmas  to  Christmas. 

Specimens  of  this  apple  were  sent  me  from  Mr.  Kirke  of 
Brompton. 

24.  Franklin's  Golden  Pippin.  Hort.  Soc.  Cat.  No. 
383.  Pom.  Mag.  t   137. 

Sudlow's  Fall  Pippin.  Hort.  Trans.  Vol.  iv.  p.  217.  ac- 
cording to  the  Pom.  JVfao*. 

Fruit  middle-sized,  oval,  rather  broadest  at  the  base.  Eye 
slightly  sunk  in  an  even  hollow,  surrounded  by  very  minute 
plaits,  generally  closed  by  the  segments  of  the  calyx.  Stalk 
short,  slender,  in  a  deep  cavity.  Skin  bright  deep  yellow, 
somewhat  scabrous,  with  a  tinge  of  green,  sprinkled  with  nu- 
merous gray  and  dark-coloured  specks  or  spots.  Flesh  pate 
yellow,  crisp,  tender.  Juice  rich,  of  a  poignant  aromatic  fla- 
vour. A  most  excellent  autumnal  dessert  apple,  from  Mi- 
chaelmas to  Christmas. 


12  APPLES. 

This  appears  to  be  of  American  origin,  and  was  imported 
by  Mr.  Sudlow  from  the  United  States,  as  appears  from  the 
statement  in  the  Transactions  of  the  Horticultural  Society 
above  alluded  to  in  1819.  Its  introduction,  however,  was 
previously  to  this,  and  cannot  have  been  later  than  1805  or 
1806. 

25.  Frank  Rambour.     Sivitzer. 
Rambour  Franc.     Duh.  Yol.  i.  28.  t.  10. 
Rambour  Gros.     Hort.  Soc.  Cat.  No.  844. 

Fruit  large,  of  a  flattish  and  somewhat  irregular  figure, 
about  two  inches  and  a  half  deep,  and  three  inches  and  a 
quarter  in  diameter.  Eye  rather  large,  with  a  long  conni- 
vent  calyx,  deeply  sunk  in  an  irregularly  angled  basin.  Stalk 
short,  deeply  inserted.  Skin  pale  yellow,  with  a  few  stains 
of  red  on  the  sunny  side,  and  a  little  russety  in  the  cavity 
round  the  stalk.  Flesh  rather  soft,  with  a  slightly  acid  juice. 
A  good  culinary  apple  in  October  and  November. 

26.  Golden  Pippin.  Ray  (1688),  No.  9.  Pom.  Heref. 
t.  2. 

Pepin  d'Or.     Knoop.  Pom.  54.  t.  9. 

Fruit  small,  perfectly  round  in  its  outline,  without  any 
angles  on  its  sides,  generally  from  an  inch  and  a  half  to  two 
inches,  both  in  its  depth  and  diameter.  In  young  and  vigo- 
rous trees  its  size  will  be  more,  and  of  a  greater  length ;  but 
on  old  trees,  which  are  in  health,  the  size  will  be  less,  and 
shorter  than  its  width.  Eye  small,  in  an  even  shallow  basin. 
Stalk  one  inch  long,  slender.  Skin  bright  yellow,  or  gold 
colour,  interspersed  with  several  gray  russetty  specks  on  the 
sunny  side,  and  full  of  minute,  pearl-coloured,  imbedded 
specks.  Flesh  pale  bright  gold  colour,  crisp.  Juice  rich, 
saccharine,  of  the  most  delicious  flavour  of  any  apple  we 
possess,  if  in  high  perfection. 

The  Golden  Pippin,  one  of  the  most  celebrated  and  es- 
teemed apples  of  this  or  perhaps  any  other  country,  has  been 
considered  by  some  of  our  modern  writers  on  pomology  to  be 
in  a  state  of  decay,  its  fruit  of  inferior  quality  in  comparison 
to  that  of  former  times,  and  its  existence  near  its  termination. 
I  cannot  for  a  moment  agree  with  such  an  opinion,  because 
we  have  facts  annually  before  our  eyes  completely  at  variance 
with  such  an  assertion.  Any  person  visiting  C event  Garden 
or  the  Borough  markets  during  the  fruit  season,  and  indeed 
any  other  large  market  in  the  southern  or  midland  counties 
of  England,  will  find  specimens  of  fruit  as  perfect  and  as  fine 
as  any  which  have  been  either  figured  or  described  by  any 


APPLES.  13 

writer  whatever,  either  in  this  or  any  other  country.  In  fa- 
vourable situations,  in  many  parts  of  the  country,  instead  of 
the  trees  being  in  a  state  of  rapid  decay,  they  may  be  found 
of  unusually  large  size,  perfectly  healthy,  and  their  crops 
abundant ;  the  fruit  perfect  in  form,  beautiful  in  colour,  and 
excellent  in  quality. 

Ripe  in  October,  and  will  keep  two  months,  or  till  past 
Christmas.* 

27.  Hawthornden.  Hort.  Soc.  Cat.  No.  440.  Pom. 
Mao:  t.  34. 

White  Hawthornden.  JVicoVs  Fr.  Gard.  p.  256.  Ac- 
cording to  the  Pom.  JWao-. 

Fruit  above  the  middle  size,  rather  irregularly  formed, 
generally  about  three  inches  in  diameter  in  one  direction,  and 
three  inches  and  a  quarter  in  another.  When  this  irregula- 
rity happens,  for  it  is  not  always  the  case,  it  arises  from  a 
broad  protuberant  rib,  which  extends  from  the  base  to  the 
crown.  This  has  occasioned  the  Hawthornden  to  be  repre- 
sented in  the  figure  quoted  above  as  having  a  cleft  on  its  side ; 
but  neither  this  nor  yet  any  other  apple  has  one  naturally. 
Sutures,  or  channels  in  fruit,  are  no  where  to  be  found,  ex- 
cept in  those  which  are  termed  drupaceous,  or  stone  fruit. 
Its  depth  is  from  two  inches  and  a  quarter  to  two  inches  and 
a  half.  Eye  rather  small,  with  a  converging  calyx,  rather 
deep,  and  surrounded  by  a  few  obtuse  plaits.  Stalk  half  an 
inch  long,  slender,  rather  deeply  inserted.  Skin  very  smooth, 
white,  of  a  very  pale  greenish  yellow,  sometimes  a  little  tin- 
ged with  a  blush  on  the  sunny  side  towards  the  base.  Flesh 
white.     Juice  plentiful,  and  well  flavoured. 

An  excellent  culinary  fruit  from  Michaelmas  to  Christmas. 
This  is  a  veiy  valuable  apple,  and  a  most  excellent  bearer. 
The  extreme  buds  are  mostly  blossom  buds,  which  occasion 
the  branches  to  become  pendulous  when  the  fruit  is  fully 
grown.  It  is  said  to  have  originated  at  Hawthornden,  near 
Edinburgh,  where  Drummond  the  poet  was  born. 

28.  Hoary  Morning.  Hort.  Soc.  Cat.  No.  455.  Pom. 
Mag.  t.  53. 

*  The  English  Golden  Pippin  grows  with  delicate  small  shoots,  and  is  not  cal- 
culated for  an  orchard  ;  but  if  properly  managed,  it  makes  a  beautiful  espalier  tree, 
and  is  an  abundant  bearer;  the  fruit'is  small,  but  handsomely  shaped,  the  flavour 
excellent,  and  not  inferior  to  any  raised  in  Europe.  In  this  country  it  should 
be  grafted  on  paradise  stocks,  and  planted  in  rather  a  shady  part  of  the  garden,  or 
at  least  not  exposed  to  the  full  sun,  and  trained  in  the  fan  shape.  The  apple  is  not 
much  known  in  this  country ;  the  kind  called  here  Golden  Pippin,  is  a  Tery  different 
fruit.  -^m.  Ed. 

2 


14  APPLES. 

Dainty  Apple.  Hort.  Soc.  Cat.  No.  234.,  according  to 
the  Pom.  J\Ias^. 

Fruit  rather  large,  round,  depressed,  angular,  with  a  very 
small  close-plaited  eye.  Stalk  generally  rather  short,  in  a 
wide  cavity.  Skin  covered  with  a  fine  bloom,  with  broad, 
broken,  irregular  stripes  of  red  next  the  sun,  and  paler  and 
more  distant  marking  of  the  same  kind  in  the  shade.  Flesh 
firm,  yellowish  white,  occasionally  tinged  with  pink  next  the 
skin,  with  a  rich  and  brisk  flavour. 

A  cuhnary  apple  from  Michaelmas  till  Christmas.  A 
very  handsome  and  useful  kind. 

29.  Hughes  Golden  Pippin.  Hooker^  Pom.  Lond.  t. 
26.     Pom.  Mag.  t  132. 

Hughes's  New  Golden  Pippin.     Forsyth,  p.  108. 

Fimit  below  the  middle  size,  round,  slightly  flattened  at 
the  eye  and  stalk.  Eije  large,  open,  sometimes  almost  level 
with  the  top,  but  generally  in  a  shallow  depression,  surround- 
ed by  a  i^Gw  plaits.  Stalk  short,  thick,  inserted  in  a  very 
shght  cavity,  or  frequently  not  at  all  sunk,  but  forming  a  knob 
projecting  on  the  base  of  the  fruit.  <SA;m  yellow,  thickly  set 
with  green  spots  and  small  russetty  specks,  and  tinged  with 
green  around  the  stalk.  Flesh  yellowish,  firm,  juicy,  with  a 
rich,  agreeable,  sharp  flavour. 

A  very  neat  and  most  excellent  dessert  apple,  from  Octo- 
ber tin  January. 

30.  Kep.ry  Pippin.     Hooker,  Pom.  Lond.  t.  20. 
Kerry  Pippin.     Fo:n.  Mag.  t.  107.     Hort.  Tro/ns.  Yol. 

iii.  p.  454. 

Fruit  middle-sized,  oval,  flattened  at  the  eye,  round  which 
are  small  regular  plaits.  Stalk  short,  sometimes  thickened 
and  fleshy,  inserted  in  a  contracted  cavity,  with  a  projection 
of  the  fruit  on  one  side  ;  one  or  more  sharp  ridges  or  lines 
are  almost  always  distinguishable  from  the  eye  to  the  stalk. 
Skin  pale  straw  colour,  mixed  with  a  deeper  yellow,  streak- 
ed and  marbled  with  red,  highly  polished.  Flesh  yellow, 
crisp,  tender,  juicy,  sugary,  and  high  flavoured. 

An  excellent  dessert  apple  from  September  tifl  November. 
This  has  been  long  known  in  the  county  of  Kerry,  in  Ireland, 
where  it  is  esteemed  one  of  their  best  dessert  apples.  It  is 
very  deserving  of  cultivation,  and  succeeds  best  grafted  on 
the  Doucin  stock,  and  trained  in  the  garden  as  an  espaher. 

31.  Kirke's  Golden  Pippin.    Hort.  Soc.  Cat.  No.  386. 

Fruit  small,  formed  with  the  most  perfect  regularity  of 
outUne,  a  little  more  long  than  broad.     Crown  quite  flat. 


APPLES.  15 

Eye  large,  in  proportion  to  the  size  of  the  fruit,  but  very  shal- 
low, surrounded  by  a  fine  thin  russet.  Skin  pale  green  on 
the  shaded  side  ;  on  that  exposed  to  the  sun,  of  a  very  pure, 
clear  yellow,  free  from  specks.  Flesh  pale  greenish  yellow, 
firm,  crisp.  Juice  abundant,  saccharine,  and  highly  flavour- 
ed.    A  dessert  apple  from  Michaelmas  to  Christmas. 

This  is  a  very  beautiful  little  fruit,  raised  a  few  years  ago 
from  a  seed  of  the  old  Golden  Pippin,  by  Mr.  Kirke,  in  his 
nursery  at  Old  Brompton,  near  London,  and  is  highly  deserv- 
ing of  cultivation.  Like  all  other  Golden  Pippins,  it  is  too 
tender  for  an  orchard  tree  in  cold  situations.  It  succeeds 
best  when  grafted  upon  the  Doucin  stock  and  planted  in  the 
garden. 

32.  Nonesuch.     Hort.  Soc.  Cat  No.  677. 
Nonsuch.     Forsyth  Ed.  3.  121. 
Langton  Nonesuch.     Hanhiiry. 

Fruit  middle  sized,  of  a  very  regular  round  figure,  and  free 
from  angles  on  its  sides,  about  two  inches  and  a  half  in  dia- 
meter, and  two  inches  and  a  quarter  deep.  Eye  small,  with 
a  short,  closed  calyx,  in  a  very  regular,  rather  shallow,  sau- 
cer-shaped basin,  without  plaits.  Stalk  short,  slender,  in- 
serted in  a  shallow  cavity,  seldom  projecting  beyond  the  base. 
Skin  pale  yellow,  spotted  and  marbled  with  orange,  with  nu- 
merous broken  stripes  and  patches  of  brick-red  on  the  sunny 
side.  Flesh  white,  soft,  and  tender.  Juice  plentiful,  a  little 
saccharine,  and  slightly  perfumed.  A  handsome  dessert 
apple  from  Michaelmas  till  nearly  Christmas.  Ray  has  a 
J\^onsuch  Apple,  in  1668  ;  but,  as  he  has  placed  it  among  his 
Vv^inter  or  keeping  apples,  it  is  not  certain  whether  that  is  the 
same  as  this. 

33.  Oake's  Apple.  Hort.  Soc.  Cat.  No.  698. 
Fruit  middle  sized,  round,  a  little  irregular  in  its  outline, 
having  two  or  three  obtuse  ribs  swelling  and  lengthening  one 
of  its  sides  more  than  the  other,  about  three  inches  in  dia- 
meter, and  two  inches  and  a  quarter  deep.  Eye  small,  near- 
ly closed  by  the  short  segments  of  the  calyx,  rather  deeply 
sunk  in  an  irregular,  uneven  basin.  Stalk  very  short,  thick, 
wholly  inserted  within  the  base  in  a  narrow  cavity.  Skin 
thick,  pale  green,  with  several  imbedded  white  dots,  and 
slightly  marked  with  many  short,  broken  streaks  of  pale 
brown,  with  russetty  specks  on  the  sunny  side,  particularly 
in  the  crown  and  round  the  eye.  Flesh  rather  soft,  greenish 
white,  with  a  slightly  saccharine  juice,  but  not  much  flavour. 
A  cuhnary  apple  in  November  and  December,  described 


16  APPLES. 

from  a  fruit  grown  in  the  Horticultural  garden  at  Chiswick 
in  1830. 

34.  Padley's  Pippin.  Hort.  Trans.  Yol.  iii.  p.  69. 
Hort.  Soc.  Cat  No.  720.  Pom.  Mag.  t.  151. 

Fruit  rather  small,  and  somewhat  flat,  one  inch  and  a  half 
deep,  and  two  inches  in  diameter.  Eye  small,  with  a  very 
small  closed  calyx,  placed  in  a  shallow  and  rather  angular 
basin.  Stalk  three  quarters  of  an  inch  long,  very  slender, 
one  half  projecting  beyond  the  base  of  the  fruit.  Skm  pale, 
dull  yellow,  very  much  covered  with  a  rough  gray  russet, 
and  a  little  tinged  with  orange  on  the  sunny  side.  Flesh 
greenish  yellowish,  crisp.  Juice  saccharine,  with  a  very 
pleasant,  aromatic  flavour.  A  very  neat  and  excellent  des- 
sert apple  in  November  and  DecemlDer.  Raised  about  twen- 
ty years  ago  by  the  late  Mr.  William  Padley,  gardener  to  His 
Majesty,  at  Hampton  Court,  and  first  propagated  by  Mr. 
Ronalds  of  Brentford. 

35.  Philadelphia  Pippin.     G.  Lind.  Cat.  1815. 
Ditchingham  Pippin.     lb. 

Fruit  rather  above  the  middle  size,  round,  but  somewhat 
flat  at  the  crown.  Eye  small.  Stalk  half  an  inch  long,  in- 
serted in  a  rather  deeply  hollowed  base.  Skin  yellowish 
gray,  with  a  faint  blush  on  the  sunny  side.  Flesh  white. 
Juice  brisk  and  well  flavoured. 

A  culinary  apple  from  Michaelmas  to  Christmas.  An 
American  apple,  brought  into  this  country  about  seventy 
years  ago.  Four  of  these  trees  are  now  growing  in  the  gar- 
dens of  J.  J.  Bedingfeld,  Esq.  at  Ditchingham  Hafl,  in  Nor- 
folk. They  grow  to  a  large  size,  are  very  hardy,  and  great 
bearers.  The  fruit  are,  for  the  most  part,  produced  singly 
on  the  branches :  they  are,  in  consequence,  always  more 
perfectly  formed  than  those  growing  in  clusters. 

36.  PoMME  DE  Neige.     Hovt.  Soc.  Cat.  No.  626. 
Fameuse.     Forsyth,  Ed.  3.  No.  44. 

Fruit  middle  sized,  round,  not  much  unhke  the  shape  of  a 
Nonesuch ;  about  two  inches  and  a  quarter  deep,  and  two 
inches  and  three  quarters  in  diameter.  Eye  small,  nearly 
closed,  in  a  shallow  depression,  surrounded  by  a  few  wrinkled 
plaits.  Stalk  half  an  inch  long,  very  slender,  sunk  in  a  fun- 
nel-shaped cavity,  and  protruding  but  little  beyond  the  base. 
Skin  pale  green,  tinged  with  pale  red,  and  marked  ^vith  short 
streaks  of  a  darker  colour  ;  on  the  sunny  side,  of  a  still  deep- 
er red.  Flesh  very  tender,  snow-white.  Juice  sugary,  with 
a  slight  musky  perfume. 


APPLES.  17 

A  dessert  apple  in  October  and  November.  Introduced 
from  Canada,  by  Mr.  Barclay  of  Brompton.  It  is  said  to 
derive  its  name  from  a  village  where  it  is  cultivated. 

37.  Potter's  large  Apple.     Hort.  Soc.  Cat.  No.  805. 
Fruit  one  of  the  largest  size,  generally  eleven  or  twelve 

inches  in  circumference,  irregularly  formed,  with  large  ob- 
tuse angles  on  the  sides.  Eye  wide,  deep,  sun"ounded  with 
large  plaits,  the  alternate  ones  being  much  the  most  promi- 
nent. Stalk  an  inch  long,  inserted  in  a  deep  cavity.  Skin 
pale  green,  thinly  sprinkled  with  gray  specks,  and  tinged  with 
faint  red  near  the  base  on  the  sunny  side.  Flesli  white. 
Juice  not  plentiful,  sub-acid. 

A  cuhnary  apple  from  Michaelmas  to  Christmas  ;  raised 
it  is  said  by  a  Mr.  Potter  of  Chelsea.  A  transverse  section 
of  it,  when  cut  open,  exhibits  a  large,  five-angled  cavity. 

38.  Red  Lngestrie.  Hort.  ^Trans.  Vol.  i.  p.  227. 
Hort.  Soc.  Cat.  No.  481.     Pom.  Mag.  t.  17. 

Fruit  roundish,  oblong,  about  the  size  of  a  large  Golden 
Pippin,  with  a  small  calyx,  and  hollov/  open  eye,  wholly  des- 
titute of  angles.  Stalk  short,  slender.  Skin  bright  yellow, 
deeply  tinged  with  red  on  the  sunny  side,  with  many  indis- 
tinct white  spots.  Flesh  yellowish,  firm,  juicy,  and  rich, 
nearly  as  highly  flavoured  as  that  of  the  Golden  Pippin. 

An  excellent  and  beautiful  dessert  apple,  ripening  the  end 
of  October,  but  not  in  perfection  after  having  been  gathered 
a  few  weeks. 

This  and  the  yellow  Ingestrie  sprang  from  two  seeds  taken 
from  the  same  cell  of  an  Orange  Pippin,  which  had  been  im- 
pregnated with  the  pollen  of  the  Old  Golden  Pippin.  They 
were  raised  by  T.  A.  Knight,  Esq.  about  1800,  and  planted 
at  Wormsley  Grange,  in  Herefordshire.  Their  name  is  de- 
rived from  the  seat  of  the  Earl  Talbot,  in  Staffordshire. 
They  were  first  noticed  in  the  Hort.  Trans,  in  March,  1811. 

39.  Scarlet  Crofton.     Hort.  Trans.  Vol.  iii.  p.  453. 
Fruit  middle  sized,  flattish,  about  two  inches  and  a  half 

in  diameter,  and  two  deep,  somewhat  angular  on  the  sides. 
Eye  wide,  but  shallow.  Stalk  short,  sometimes  bent.  Skin 
yellowish  russet,  of  a  bright  red  intermixed  with  russet  on  the 
sunny  side.  Flesh  firm,  crisp,  never  becoming  mealy.  Juice 
plentiful,  of  a  rich  saccharine  flavour.  An  Irish  dessert  ap- 
ple, ripening  in  October,  and  continuing  till  Christmas. 

40.  Striped  Holland  Pippin.  Hort.  Soc.  Cat.  No. 
1075. 

Fruit  pretty  large,  of  a  very  regular  figure,  nearly  as  broad 
2* 


18  APPLES. 

as  it  is  wide,  with  five  obscure  angles,  extending  from  the 
sides  into  the  cro^vn.  Eye  small.  Stalk  short,  in  a  shallow 
base.  Skin  yellow,  with  numerous  green  specks  imbedded, 
tinged  with  orange,  and  streaked  with  bright  crimson  on  the 
sunny  side.     Flesh  white.     Juice  not  plentiful,  sub-acid. 

A  culinary  fruit  from  October  to  December.  This,  like 
many  other  Dutch  apples,  has  a  thick  skin.  Its  chief  merits 
are  on  the  outside.* 

41.  Summer  Broaden,  of  the  JYonvich  Gardens. 
Summer  Colman.      G.  Lind.  Plan  of  an  Orchard,  1796. 
Fruit  above  the  middle  size,  about  two  inches  and  three 

quarters  in  diameter,  and  two  inches  and  a  quarter  deep, 
slightly  angular  on  the  sides.  Eye  small,  with  a  closed  ca- 
lyx, in  a  rather  narrow  basin,  surrounded  by  some  angular 
plaits.  Stalk  short,  slender,  deeply  inserted,  not  protruding 
beyond  the  base.  Skin  dull  yellowish  green,  tinged  on  the 
sunny  side  with  pale  dull  brown.  Flesh  greenish  white,  not 
crisp.     Juice  sub-acid,  with  a  pretty  good  flavour. 

A  culinary  apple  in  October  and  November.  This  is  an 
useful  Norfolk  apple,  and  known  in  the  markets  by  the  above 
name.  The  trees  are  rather  small  growers,  but  great  bearers. 

42.  Waltham  Abbey  Seedling.  Hort.  Trans.  Vol. 
v.  p.  269. 

Fruit  resembling  a  Golden  Pippin,  but  much  larger,  near- 
ly globular,  some  tapering  a  little  towards  the  crown.  Eye 
large  and  open,  seated  in  an  even  shallow  basin.  Stcdk 
short,  deeply  inserted.  Skin  pale  yellow,  becoming  deeper 
as  the  fruit  ripens,  sometimes  with  a  tinge  of  dull  scarlet  next 
the  sun  ;  the  whole  surface  is  speckled  with  minute  greenish 
spots,  and  a  patch  of  coarse  russet  always  surrounds  the  stalk. 
Flesh  yellowish,  soft,  juicy,  and  very  sweet ;  it  melts  perfect- 
ly m  baking,  taking  a  clear  pale  amber  colour,  and  retaining 
a  high  flavour. 

A  dessert  and  cuUnary  apple  from  October  till  January. 
Raised  from  a  seed  of  the  Golden  Noble,  by  Mr.  John  Bar- 
nard of  Waltham  Abbey,  in  Essex,  about  1810.  It  began 
bearing  in  1819,  and  its  fruit  was  exhibited  at  the  Horticul- 
tural Society  in  1821. 

*  Rather  an  illiberal  remark. — Might  not  the  circumstance  of  its  "thick  skin," 
&c.  be  owing  to  the  climate  of  England  not  being  sufficient  to  ripen  the  fruit  to  per- 
fection'? Perhaps  if  the  fruit  was  ripened  on  a  good  south  wall  in  England,  the 
thickness  of  the  skin  would  vanish,  and  the  flavour  be  much  improved.  I  have  no 
doubt  but  our  climate  which  ripens  their  Fail  Pippins  so  well  here,  would  improve 
its  character.  ^m.  Ed. 


APPLES.  19 

43.  WoRMSLEY  Pippin.  HorL  Soc.  Cat.  No.  1183. 
Pom.  Mag.  t.  80. 

Knight's  Codlin,  of  some  collections.,  according  to  the  Pom. 
Mag. 

Fruit  middle  sized,  globular,  slightly  angular  Eye  deep- 
ly sunk,  surrounded  by  small  plaits.  Stalk  about  an  inch 
long,  deeply  inserted.  Skin  pale  green  on  the  shaded  side, 
brown  next  the  sun.  Flesh  white,  firm,  crisp,  juicy,  with  a 
hvely  sugared  juice. 

Ripens  the  beginning  of  September,  and  remains  in  perfec- 
tion till  the  end  of  October.  This  is  an  excellent  autumnal 
fruit,  bearing  well,  and  having  a  firm,  high-flavoured  flesh, 
resembling  in  quality  that  of  the  Newtown  Pippin.  It  de- 
rives its  name  from  Wormsley  Grange,  a  country  seat  where 
Mr.  Knight  formerly  resided.  The  first  account  of  it  is  to 
be  found  in  the  Horticultural  Transactions,  communicated 
by  Mr.  Knight,  in  March,  1811. 

44.  Wyken  Pippin.     Loud.  Gard.  Mag. 

Fruit  rather  below  the  middle  size,  round,  somewhat  flat- 
tened both  at  the  base  and  the  crown,  about  two  inches  deep, 
and  two  inches  and  a  half  in  diameter.  Fije  rather  small, 
open,  naked,  with  but  little  of  the  remaining  calyx,  placed  in 
a  shallov/,  regularly  formed  basin.  Stalk  short,  not  deeply 
inserted.  Skin  yellowish  green,  interspersed  with  several 
small  gray  specks,  and  a  little  tinged  Avith  pale  dull  brown  on 
the  sunny  side.  Flesh  greenish  yellow,  firm,  crisp.  Juice 
sugary,  with  a  little  musky  perfume.  A  very  neat  dessert 
apple  from  October  to  December.  The  original  tree,  a  very 
old  one,  or  the  trunk  of  it,  with  a  strong  sucker  from  its  root, 
was  growing  in  May,  1827,  at  its  native  place,  fVijken,  two 
miles  from  Coventry.  The  seed,  it  is  said,  was  planted  by 
a  Lord  Craven,  who  brought  it  from  a  fruit  he  had  eaten  on 
his  travels  from  France  to  Holland.  All  the  cottagers  round 
Wyken  have  from  two  to  twelve  trees  each  of  this  apple  in 
their  gardens,  and  it  is  a  great  favourite  throughout  the  whole 
county  of  Warwick. 

45.  Yellow  Ingestrie.  Hort.  Trans.  Yol.  i.  p.  227. 
Hort.  Soc.  Cat.  No.  482. 

Fruit  small,  shaped  much  like  the  Old  Golden  Pippin, 
Eye  very  small,  flat.  Stalk  half  an  inch,  rather  deeply  in- 
serted, just  protruding  beyond  the  base.  Skin  bright  gold, 
with  a  few  pearly  specks  imbedded.  Flesh  yellowish  white, 
very  tender  and  delicate.  Juice  plentiful,  rich,  and  highly 
flavoured.     A  beautiful  little  dessert  apple  in  October  and 


20  APPLES. 

November.     Raised  by  Mr.  Knight  of  Downton  Castle. 
See  Red  Ingestrie,  No.  38. 

Sect.  IV. — Autumnal.     Conical,  or  oblong. 

46.  Alfriston.     Hort.  Soc.  Cat.  No.  7. 

Fruit  large,  oblong,  broad  towards  the  base,  and  narrow- 
ed to  the  crown,  broadly  and  irregularly  ribbed  on  its  sides, 
one  of  the  angles  generally  being  considerably  more  swelled 
than  the  rest ;  about  three  inches  and  a  half  deep,  and  the 
same  in  diameter.  Eye  open,  rather  deeply  sunk,  in  an  un- 
even hollow  surrounded  by  uneven  plaits.  Slalk  short,  deep- 
ly inserted  in  an  irregularly  deep  cavity.  Skin  pale  green, 
becoming  yellow,  tinged  with  orange  where  exposed  to  the 
sun,  slightly  marked  with  thin  russet.  Flesh  yellowish  white, 
very  crisp  and  tender.  Juice  plentiful,  saccharine,  combined 
with  a  smart  brisk  acid. 

A  very  fine  and  excellent  culinary  apple  in  October  and 
till  Christmas. 

Described  from  a  veiy  fine  specimen  grown  in  the  Horti- 
cultural Society's  Garden,  at  Chiswick,  in  1830.  This  has 
sometimes  been  called  the  Newtown  Pippin,  but  from  which 
it  differs  very  materially. 

47.  Beauty  of  Kent.     Hort.  Soc.  Cat.  No.  48. 
Beauty  of  Kent.     Forsijtii,  Ed.  3.  No.  4. 

Fruit  pretty  large,  three  inches  and  a  quarter  deep,  and 
three  inches  and  a  half  in  diameter,  somewhat  irregularly 
formed,  with  slightly  prominent  unequal  angles,  terminating 
in  the  crown,  which  is  rather  contracted.  Eye  smali,  closed 
by  a  short  calyx,  a  little  depressed,  in  a  narrow  angular  ba- 
sin. Stalk  short,  slender,  rather  deeply  inserted  in  a  funnel- 
shaped  cavity.  Skin  a  very  clear  yellowish  green,  mottled 
with  dull  red  ;  but  on  the  sunny  side  of  a  bright  red,  mottled 
and  streaked  with  yellow,  intermixed  with  russet  round  the 
base.  Flesh  firm,  yellowish  white,  crisp,  and  tender.  Juice 
abundant,  and  pleasantly  acid. 

An  autumnal  dessert  apple,  from  Michaelmas  to  Christ- 
mas. 

This  is  a  very  handsome  apple  ;  and,  although  not  distin- 
guished by  any  peculiar  richness  of  flavour,  it  certainly  must 
be  reckoned  a  very  excellent  fruit. 

48.  Cray  Pippin.  Hort.  Trans.  Vol.  v.  p.  401. 

Fruit  rather  below  the  middle  size,  conical,  rather  angular. 
Eye  small  and  close,  in  an  pven  and  well  formed  hollow. 


APPLES.  21 

Stalk  short,  deeply  inserted.  Skin  a  delicate  straw  colour, 
with  a  very  slight  blush  of  red  on  the  sunny  side.  Flesh  yel- 
low, crisp.  Juice  not  abundant,  but  sweet  and  highly  fla- 
voured. 

A  very  excellent  dessert  apple,  in  perfection  in  October 
and  November.  Raised  by  Richard  Waring,  Esq.  in  his 
garden  at  Saint  Mary's  Cray,  Kent,  and  exhibited  at  the 
Horticultural  Society,  October  15,  1822. 

49.  Dowell's  Pippin.     Hort.  Trans.  Vol.  v.  p.  268. 
Fruit,  in  size  and  form,  somewhat  resembling  the  Ribston 

Pippin  ;  but  more  pointed  at  the  crown,  and  the  eye  sunk  in 
a  more  confined  and  a  deeper  cavity.  Stalk  short,  deeply 
inserted.  Skin  green,  nearly  covered  with  a  clear  thin  rus- 
set, slightly  tinged  with  brownish  red  on  the  sunny  side. 
Flesh  rather  liner  than  that  of  the  Ribston  Pippin,  but  in  co- 
lour and  flavour  closely  resembling  it. 

An  excellent  dessert  apple  from  October  to  Christmas. 
Raised  from  a  seed  of  the  Ribston  Pippin,  in  the  garden  of 
Stephen  Dowell,  Esq.  at  Braygrove,  in  Berkshire,  and  exhi- 
bited at  the  Horticultural  Society,  October  15, 1821. 

50.  DowNTON  Pippin.  Pom.  Hereford,  t.  9.  Pom. 
Mag.t.  113. 

Elton  Pippin.  Of  Forsyth,  p.  135.,  according  to  the 
Pom.  Mag. 

K  ^\v  ^V      -^^        I  of  different  Collections, accord- 

T^  -^1  ^,   <-i  1 J    '  T>-     •      \      inof  to  the  Pom.  Mas;. 
Knight's  Golden  Pippin,  ]         ^  ° 

Fruit  rather  larger  than  a  Golden  Pippin,  cylindrical,  flat 
at  the  ends.  Eye  large,  open,  level  with  the  top.  Stalk 
short,  not  deeply  inserted.  Skin  nearly  smooth,  yellow, 
sprinkled  with  numerous  indistinct  specks.  Flesh  yellowish, 
crisp,  with  a  brisk,  rich,  sub-acid  juice. 

Ripe  in  October  and  November,  and  will  keep  till  Christ- 
mas. Raised  by  Mr.  Knight  from  the  seed  of  the  Orange 
Pippin,  and  the  pollen  of  the  Golden  Pippin. 

The  Downton  Pippin  is  a  most  abundant  bearer,  extreme- 
ly well  adapted  for  the  market,  and  an  excellent  apple  for 
cider. 

51.  Duke  op  Beaufort's  Pippin.  Hort.  Soc.  Cat. 
No.  284. 

Fruit  pretty  large,  ot  an  angular  shape,  having  five  very 
prominent  ribs,  with  small  intermediate  ones  extending  from 
the  base  to  the  crown.  Eye  very  deeply  sunk.  Stalk  but 
httle  protruded  beyond  the  base,  which  is  as  deep  as  the  eye. 


22  APPLES. 

Skin  dark  green,  with  numerous  small  dark  specks  intermix- 
ed ;  on  the  sunny  side  softly  streaked  with  a  clear  pale  red, 
which  extends  only  between  the  two  widest  ribs.  Flesh  pale 
greenish  white,  crisp,  and  tender.  Juice  abundant,  sub-acid, 
but  pleasant. 

A  very  good  culinary  apple  from  Michaelmas  to  Christmas. 

52.  Dutch  Codlin.     Hort.  Soc.  Cat  No.  175. 
French  Codlin.     Forsyth,  Ed.  3.  No.  50. 
Glory  of  the  West.      Of  some  JYurseries. 

Fruit  very  large,  of  an  oblong  figure,  with  five  ribs  extend- 
ing from  the  base  to  the  crown  ;  the  three  upper  ones  being 
the  broadest,  and  the  two  lower  ones  the  shortest  and  most 
acute,  in  the  manner  of  the  Catshead.  Eye  small  and  deep. 
Stalk  short  and  thick.  Skin  yellow,  but,  when  fully  ripe,  of 
an  orange  colour  on  the  sunny  side.  Flesh  white,  rather  dry. 
Juice  a  little  sugary,  or  sub-acid. 

A  culinary  apple  from  Michaelmas  to  Christmas. 

This  apple  is  known  in  Gloucestershire,  Somersetshire, 
and  some  other  western  counties,  by  the  name  of  Glory  of 
the  West.  The  tree  is  not  a  large  grower,  although  the 
wood  is  remarkably  strong. 

53.  English  Codlin.     Lan^ley,  Pom.  Lond.  t.  74.  f.  3. 
Codling.     Ray  (1688),  No.  19. 

The  English  Codlin  ie  too  well  known  in  every  part  of 
England  to  require  any  description  of  it  here.  It  is  noticed 
only  with  the  view  of  directing  the  attention  of  the  orchardist 
to  it  as  an  old  and  valuable  apple.  The  customary  method, 
for  at  least  one  hundred  and  fifty  years,  has  been  to  raise  the 
trees  from  suckers,  and  truncheons,  as  they  are  called  ;  and 
in  every  old  garden  v/here  they  are  found  they  are  diminutive, 
ill-formed,  unproductive,  and  full  of  disease,  incrusted,  as  it 
were,  root  and  branch,  with  the  greatest  of  all  pests,  the  aphis 
lanigera,  in  consequence  of  which  its  fruit  exhibits  scarcely 
any  thing  of  its  original  character. 

Healthy,  robust,  and  substantial  trees  are  only  to  be  ob- 
tained by  grafting  on  stocks  of  the  real  Crab  ;  they  then  grow 
freely,  erect,  and  form  very  handsome  heads,  yielding  fruit 
as  superior  to  those  of  our  old  orchards,  as  the  old,  and  at 
present  deteriorated,  Codlin  is  to  the  Crab  itself. 

54.  Grey  Leadington.     Hort.  Soc.  Cat.  No.  545. 
Fruit  very  large,  oblong,  broader  at  the  base  than  at  the 

crown,  with  five  obtuse  angles,  extending  the  length  of  the 
fruit,  in  the  manner  of  the  French  Codlin.  Eye  pretty  large, 
an  inch  deep.     Stalk  half  an  inch  long,  strong,  not  project- 


APPLES.  23 

ing  beyond  the  base.  Skin  yellow,  with  a  deep  blush  or  pale 
red  on  the  sunny  side.  Flesh  tender.  Juice  sugary,  with  a 
httle  acid  and  a  slight  perfume.  An  excellent  culinary  apple 
from  Michaelmas  to  Christmas. 

55.  Jubilee  Pippin.     Hort.  Trans.  Vol.  v.  p.  400. 
Fruii  above  the  middle  size,  two  inches  and  three  quarters 

deep,  and  the  same  in  diameter,  rather  conical,  with  kregu- 
lar  ribs  extending  from  the  base  to  the  crown,  where  it  is 
narrow,  and  unequally  angular.  Eye  small,  with  a  short 
conniveiit  calyx,  deeply  sunk  in  a  narrow  compressed  hollow. 
Stalk  short,  in  an  uneven  funnel-shaped  cavity,  not  protrud- 
ing beyond  the  base.  Skin  very  pale  straw  or  cream  colour, 
almost  transparent,  sprmkled  with  several  small  gray,  and, 
on  the  sunny  side,  brownish  specks.  Flesh  white,  crisp, 
with  a  wide  open  core.  Juice  plentiful,  sugary,  and  of  a  high 
musky  flavour. 

A  dessert  and  culinary  fruit  from  Michaelmas  to  Christ- 
mas. Raised  by  l^Iichael  Bland,  Esq.  in  his  garden  at  Nor- 
wich. The  seed  was  sown  on  the  day  of  the  jubilee,  1809  ; 
produced  fruit  in  1818  ;  and  first  exhibited  at  the  Horticul- 
tural Society,  October  1,  1822.  The  tree  is  now  (1830)  in 
a  very  healthy  and  flourishing  state. 

56.  Keswick  Codlin.     Hort.  Soc.  Cat.  No.  180. 
Fruit  pretty  large,  somewhat  irregularly  formed,  having  a 

few  obtuse  ribs  extending  from  the  base  to  the  crown,  which 
is  obliquely  pentangular.  Eye  rather  large  and  deep.  Stalk 
short,  deeply  inserted,  not  protruding  beyond  the  level  of  the 
base.  Skin  pale  yellow,  a  little  tinged  with  blush  on  the 
sunny  side.  Flesh  pale  yellow.  Juice  plentiful,  sub-acid. 
A  culinary  apple  from  September  to  November. 

This  very  valuable  apple  is  said  to  have  originated  in  the 
neighbourhood  of  Keswick,  in  Cumberland.  Its  young  fruit 
m.ay  be  gathered  for  tarts  in  the  month  of  June,  when  scarcely 
any  other  young  apple  is  nt  for  use.  When  the  young  trees 
are  vigorous,  the  last  year's  branches  are  loaded  with  fruit, 
while  the  spurs  on  the  older  ones  are  crowded  to  excess. 
This  and  the  Hawthornden  might,  with  great  propriety,  be 
recommended  for  the  poor  cottager's  garden  ;  and  whoever, 
as  a  landlord,  plants  them  for  such  a  purpose,  may  be  truly 
deemed  the  cottager's  friend. 

57.  King  of  the  Pippins.  Hort.  Soc.  Cat.  No.  519. 
Pom.  Mag.  t.  117. 

Hampshire  Yellow.  Heyi.  Soc.  Cat.  No.  431.,  accord- 
ing to  the  Pom.  J\Iag. 


24  APPLES. 

Fruit  above  the  middle  size,  inclining  to  oblong,  broadest 
next  the  base  ;  the  outline  tolerably  free  from  angles,  about 
two  inches  and  a  half  deep,  and  three  inches  in  diameter. 
Eye  large,  deep,  in  an  even,  very  little  plaited,  hollow.  Stalk 
an  inch  long,  slender,  about  half  inserted  in  a  funnel-shaped 
cavity.  Skin  smooth,  pale  orange  yellow,  generally  tinged 
with  red  next  the  sun,  and  faintly  streaked  with  the  same  co- 
lour. Flesh  yellov/ish  white,  firm,  breaking,  very  sweet, 
juicy,  and  highly  flavoured. 

A  very  beautiful  dessert  fruit  in  November  and  -^Decem- 
ber.  This  very  excellent  apple  was  brought  into  notice  by 
Mr.  Kirke  of  Brompton.  It  is  hardy,  and  a  very  plentiful 
bearer. 

58.  Longville's  Kernel.  Hort.  Soc.  Cat.  No.  567. 
Pom.  Ma^.  t.  63. 

Sam's  Crab.  Hort.  Soc.  Cat. 'No.  1021.,  according  to 
the  Pom.  Mag. 

Fruit  middle  sized,  oval,  approaching  to  conical,  rather 
angular.  Eye  father  small,  with  a  short  erect  calyx,  some- 
what deeply  sunk,  and  surrounded  by  a  few  even  plaits.  Stalk 
short,  deeply  inserted.  Skin  greenish  yellow,  streaked  and 
spotted  with  bright  red.  FlesJi  firm,  yellow.  Jtiice  perfu- 
med, rich,  sweet,  pleasantly  sub-acid.  A  dessert  apple  from 
the  middle  of  August  to  the  middle  of  September. 

It  is  said  that  this  apple  has  originated  in  Herefordshire, 
where  it  is  at  present  but  little  known  :  it  is  yerj  handsome, 
and  of  considerable  merit. 

59.  Manks  Codlin.     Hort.  Soc.  Cat.  No.  183. 
Irish  Pitcher.     Ibid. 

Frith  Pitcher.     Of  some  collections. 

Fruit  middle  sized,  a  little  more  long  than  broad,  without 
angles,  but  at  the  crov/n  higher  on  one  side  than  on  the  other. 
Eye  shallow,  surrounded  by  a  few  plaits.  Stalk  rather  fleshy. 
Skin  a  clear,  pale,  waxen  yellow ;  on  the  sunny  side,  shaded 
with  deep  orange,  sprinkled  with  numerous  dark  specks. 
Flesh  yellowish  white,  very  firm.  Juice  brisk,  sub-acid,  with 
a  slight  aromatic  flavour.  An  excellent  culinary  apple  from 
September  to  November. 

60.  Nelson's  Codlin.     JVursery  Catalogues. 

Fruit  about  the  size  of  the  Enghsh  Codlin,  three  inches  in 
diameter,  and  two  inches  and  three  quarters  deep,  broad  at 
the  base,  slightly  angular  on  the  sides,  and  tapering  to  the 
crown  which  is  narrow.  Eye  very  small,  with  a  slender  clo- 
sed calyx,  inserted  in  a  narrow,  plaited  basin.     Stalk  short. 


APPLES.  25 

slender,  not  protruding  beyond  the  base.  SJcin  pale  lemon 
colour  on  the  shaded  side,  with  a  few  green  specks  imbedded 
beneath  the  surface  ;  on  the  sunny  side,  of  a  bright  gold  co- 
lour. Flesh  yellowish  white,  very  tender.  Juice  a  little 
saccharine,  with  a  slight  acid  and  a  little  perfume. 
A  culinary  apple  in  October  and  November. 

61.  Rymer  Apple.     Hort.  Trans.  Vol.  iii.  p.  329. 
Fruit  pretty  large,  of  an  in-egular  figure,  with  very  broad 

ribs  slightly  formed  at  the  base,  but  very  prominent  at  the 
crown,  about  two  and  a  half  or  three  inches  deep,  and  three 
and  a  quarter  or  three  inches  and  a  half  in  diameter.  I^e 
open,  seated  rather  deeply  in  an  oblique,  uneven,  obtusely- 
angled  basin.  Stalk  half  an  inch  long,  in  a  somewhat  shal- 
low cavity,  not  protruding  beyond  the  base.  Skin  pale  yel- 
low, nearly  covered  with  a  thin  deep  salmon  colour,  and  tin- 
ged with  dull  scarlet  on  the  sunny  side.  Flesh  pale  yellow, 
tender.  Juice  sub-acid,  with  a  brisk  flavour,  which  becomes 
very  rich  when  baked. 

A  culinary  apple  in  November  and  December. 

This  apple  was  raised  by  a  gentleman  of  the  name  of  Ry- 
mer, at  Thirsk,  in  Yorkshire. 

62.  Scarlet  Pearmain.  Hort.  Soc.  Cat.  No.  767. 
Pom.  Mag.  t.  62. 

Bell's  Scarlet.     Hort.  Soc.  Cat.  No.  767. 

Fruit  middle  sized,  conical,  of  the  true  Pearmain  form. 
Eye  middle  sized,  deeply  sunk,  surroundy  by  small  plaits, 
and  crowned  by  the  green  persistent  calyx.  Stalk  about  an 
inch  long,  slender,  deeply  inserted.  Skin  a  rich  glowing 
crimson  on  the  sunny  side  ;  deep  red,  with  a  little  yellow  in- 
termixed, upon  the  other.  Flesh  whitish,  crisp.  Juice  rich, 
sugary,  and  pleasant. 

A  very  handsome  dessert  apple  from  September  till  De- 
cember. 

63.  Sops  of  Wine.     Hort.  Soc.  Cat.  No.  1164. 
Sops  in  Wine.      Ray  (1688).  No.  21. 

Rode  Wyn  Appel.     Knoop.  Pom.  p.  45.  t.  8. 

Fruit  middle  sized,  somewhat  globular,  but  narrow  at  the 
crown,  with  a  few  slight  angles  on  its  sides.  Eye  small, 
closed  by  the  calyx,  and  but  little  depressed.  Stalk  an  inch 
long,  slender.  Skin  pale  yellow,  marked  and  streaked  with 
scarlet,  deep  red,  and  blood  colour ;  on  the  sunny  side,  es- 
pecially near  the  crown,  it  is  wholly  deep  red.  Flesh  soft, 
white,  tinctured  more  or  less  with  pale  red  to  the  core.     Cells 

3 


26  APPLES. 

large,  open,  five-angled.  Juice  sweet,  but  not  rich,  A  cu- 
linary apple  in  October  and  November. 

64.  Summer  PeaPvMAin.  Hort.  Soc.  Cat.  No.  771. 
Pom.  Mag.  t.  116. 

Summer  Pearmain.     JMiller,  Ed.  8.  No.  3. 

Parmain  d'E'te.     Knoop.  p.  17.  t.  2. 

Royal  Pearmain.  JMawe,  Abercrombie,  Forsrjilx^  and  of 
the  London  JSurserymen. 

Fruit  middle  sized,  oblong,  tapering  gradually  from  the 
base  to  the  crown.  Fye  small,  with  a  slender  and  nearly- 
closed  calyx,  in  a  broad  shallow  depression,  sometimes  almost 
level,  very  slightly  plaited.  Stalk  short,  obliquely  inserted, 
somewhat  like  a  lemon,  into  a  fleshy  continuation  of  the  fruit. 
Skin  bright  gold  colour,  sprinkled  all  over  with  numerous 
minute  brown  specks  ;  on  the  sunny  side  marbled  and  streak- 
ed with  bright  orange  and  scarlet.  Flesh  pale  yellow,  crisp, 
firm.  Juice  not  plentiful,  but  rich,  and  of  a  high  aromatic 
flavour. 

A  most  excellent  and  beautiful  dessert  apple  from  Octo- 
ber till  Christmas.  In  some  seasons,  however,  it  is  in  per- 
fection in  September.  The  branches  of  this  tree  are  slen- 
der, and  produce  numerous  fruit  spurs,  which  render  it  par- 
ticularly well  adapted  for  espalier  training  ;  for  which  purpose 
it  should  be  grafted  on  the  Doucin  stock. 

65.  Transparent  Codlin.      6r.  Lind.  Cat.  1815. 
Fruit  about  the  same  size  as  the  English  Codlin,  but  wider 

at  the  base,  which  is  generally  about  two  inches  and  three 
quarters  in  diameter,  and  narrower  at  the  crown,  where  it  is 
drawn  almost  to  a  blunt  point ;  its  depth  is  about  two  inches 
and  a  quarter.  Eye  small,  with  a  short  closed  calyx,  sunk 
rather  deep  in  an  angular,  oblique  basin.  Stalk  short  and 
slender,  deeply  sunk  in  a  wide  and  deep  cavity.  Skin  smooth, 
bright  lemon,  tinged  with  deep  salmon  or  pale  crimson  on  the 
sunny  side.  Flesh  very  tender  ;  in  some  seasons  semi-trans- 
parent. Juice  sugary  and  well  flavoured.  A  culinary  fruit 
from  the  end  of  September  till  November. 

This  very  handsome  and  useful  apple  was  brought  into 
notice  about  twenty-five  years  ago  by  the  late  Timothy 
Tompson,  Esq.  of  Norwich.  It  makes  a  very  handsome 
spreading  tree,  and  is  a  most  excellent  bearer. 

66.  Williams's  Pippin.     Hort.  Trans.  Vol.  i.  p.  69. 

Fruit  below  the  middle  size,  of  a  somewhat  conical  figure, 
from  two  to  two  inches  and  a  half  deep,  and  nearly  the  same 
in  diam.eter.      Eye  hollow,  with  a  leafy  persistent  calyx. 


APPLES.  27 

Stalk  short,  deeply  inserted.  Skin  pale  yellow,  a.  little  mot- 
tled with  pale  red  on  the  sunny  side.  Flesh  pale  yellow,  soft, 
with  a  very  good  and  pleasant  flavoured  juice.  Excellent 
to  eat  ripe  from  the  tree,  baking  and  roasting  well  till  Christ- 
mas. 

Sect.  V. —  Winter.     Rounds  or  nearly  so. 

67.  Beachamwell  Seedling.  Hoii.  Soc.  Cat,  No.  42. 
Poin.  Mag:  t.  S2. 

Motteux's  Seedling.     Hort.  Soc.  Cat.  No.  42. 

Fruit  rather  below  the  middle  size,  the  shape  of  a  small 
Golden  Keinette.  Eye  small,  open,  slightly  sunk.  Stalk 
half  an  inch  long,  moderately  thick. .  Skin  pale  yellow,  slight- 
ly tinged  with  red  on  the  sumiy  side,  and  sprinkled  with  ir- 
regular brown  spots.  Flesh  yellow,  tender,  juicy,  and  plea- 
sant. An  excellent  dessert  apple  from  November  till  April. 
Raised  some  years  ago  by  John  Motteux,  Esq.  of  Beacham- 
well, in  Norfolk,  where  the  original  tree  now  stands ;  it  is  a 
hardy  sort,  and  a  veiy  good  bearer. 

68.  Belledge.     Hort.  Soc.  Cat.  No.  65. 

Fruit  rather  below  the  middle  size,  round,  free  from  an- 
gles, and  a  little  naiTowed  towards  the  crown ;  about  two 
inches  and  a  quarter  deep,  and  two  inches  and  a  half  in  dia- 
meter. Eye  rather  small,  nearly  closed  by  short,  acute  seg- 
ments of  the  calyx,  in  a  round  rather  well-shaped  basin,  sur- 
rounded by  very  slight  obtuse  plaits.  Stalk  half  an  inch  long, 
slender,  sunk  level  with  the  base  in  a  funnel-shaped  cavity. 
Skin  pale  grass  green,  slightly  tinged  with  pale  brown  where 
exposed  to  the  sun,  the  whole  interspersed  with  numerous 
imbedded  gray  dots.  Flesh  tender,  crisp,  greenish  white. 
Juice  plentiful,  sugary,  with  a  slight  pleasant  acid,  and  a  slight 
aromatic  flavour. 

A  neat  dessert  and  culinary  apple,  from  October  till  Christ- 
mas. 

Described  fiom  a  fruit  grown  in  the  Horticultural  Society's 
Garden,  at  Chiswick,  in  1830. 

69.  Belle  Grideline.  G.  hind.  Plan  of  an  Orchard, 
1796. 

Belle  Grisdeline.     Forsyth,  Ed.  3.  No.  5. 

Fruit  middle  sized,  of  a  very  regular,  and  perfectly  round 
figure.  Eye  sunk  in  a  somewhat  deep  regidarly-formed  ba- 
sin. 5^a/A;  half  an  inch  long,  slender.  SAm  yellow,  marbled 
and  shaded  on  the  sunny  side  with  a  lively  red,  intermixed 


28  APPLES. 

with  a  thin  gray  russet.  Flesh  white,  firm,  and  crisp.  Juice 
brisk  and  well  flavoured. 

A  beautiful  dessert  apple,  from  November  till  March. 

69.*  Belvoir  Pippin.     Hort.  Soc.  Garden. 

Fruit  small,  about  the  size,  and  very  much  the  figure,  of 
the  Old  Golden  Pippin  :  about  one  inch  and  a  half  deep,  and 
the  same  in  diameter.  Eye  small,  closed ;  the  long  and  al- 
most linear  segments  of  the  calyx,  in  a  very  shallow  depres- 
sion, surrounded  by  about  fifteen  very  narrow  plaits,  three  to 
each  segment.  Stalk  three  quarters  of  an  inch  long,  slen- 
der, slightly  sunk  in  an  open,  shallow,  funnel-shaped  cavity. 
Ski7i  pale  yellow ;  on  the  sunny  side  spotted  and  tinged  with 
btownish  crimson,  and  having  a  portion  of  thin  russet  round 
the  stalk.  Flesh  pale  yellow,  firm,  crisp,  very  tender  and 
delicate.  Juice  saccharine,  mixed  with  a  shght  brisk  acid, 
rich,  and  very  highly  flavoured. 

A  dessert  apple,  in  perfection  in  November  and  Decem- 
ber. It  ought  to  be  grafted  upon  the  Doucin  stock,  and 
trained  in  the  garden  either  as  an  open  dwarf,  or  as  an  es- 
palier. 

70.  BiGGs's  Nonesuch.     Hort.  Trans.  Yol.  i.  p.  70. 

Fruit  middle  sized,  in  shape  and  general  appearance  some- 
what like  the  Nonesuch,  but  broader  at  the  base  ;  moderate- 
ly depressed  about  the  foot-stalk,  and  very  hollow  at  the 
crown,  where  the  segments  of  the  calyx  remain  long,  and 
rolled  back.  Stalk  one  quarter  of  an  inch  within  the  base. 
Skin  gold  colour,  on  the  side  next  the  sun  dashed  with  long, 
broad,  scarlet  stripes.  Flesh  sof\,  pale  yellow.  Juice  very 
good,  and  excellent  to  eat  as  soon  as  gathered  off  the  tree. 

A  culinary  apple  also,  from  October  to  December. 

71.  BiRMiNGHxVM  Pippin.      JYursery  Catalogues. 

Brummage  Pippin,  }     r  •»/• 

/-I  °    Tt-     •      }  of  some  JSurseries. 

Grrummage  Pippin,  )   *^ 

Fruit  small,  about  six  inches  in  circumference,  nearly  glo- 
bular, a  little  flattened  at  the  crown,  and  having  somewhat 
the  appearance  of  a  Golden  Pippin.  Eye  small.  Stalk  veiy 
short,  inserted  in  a  very  shallow  cavity.  Skin  pale  green 
when  fresh  gathered,  becoming  pale  yellow,  spotted  and 
marbled  with  a  thin  russet.  Flesh  very  hard  and  firm,  pale 
green.     Juice  sub-acid,  of  a  pleasant  flavour. 

A  very  neat  dessert  apple,  from  December  to  June.  The 
branches  are  short  and  very  stout,  and  its  fruit  is  of  a  greater 

*  No.  69  is  inserted  twice,  in  consequence  of  the  Belvoir  Pippin  having  been  sent 
me  after  the  uuraerical  arrangement  had  been  completed. 


APPLES.  29 

specific  variety  than  any  other  apple  with  which  I  am  ac-' 
quainted. 

72.  Blenheim  Pippin.  Hort,  Soc.  Cat.  No.  81.  Pom. 
Mag.  t.  28. 

Blenheim  Orange.     Ho7i.  Soc.  Cat.  No.  81. 

Woodstock  Pippin.     lb. 

Fruit  large,  of  a  roundish  figure,  rather  broadest  at  the 
base,  two  and  a  half  to  three  inches  deep,  and  three  to  four 
inches  across  the  widest  part.  Eye  very  hollow  and  open, 
but  slightly  angular.  Skin  yellowish,  stained  on  the  sunny 
side  with  dull  red,  intermixed  with  streaks  of  deeper  colour. 
Flesh  yellow,  breaking,  sweet,  juicy,  extremely  pleasant,  and 
high  flavoured. 

A  dessert  apple  from  November  till  March.  This  is  one 
of  the  largest  of  our  table  apples.  It  was  misedin  a  garden 
belonging  to  a  baker  at  Old  Woodstock,  near  Oxford,  a  short 
distance  from  Blenheim. 

73.  BoRSDORFF.     Knoop.  Pom.  p.  56.  t.  10. 
BorsdofTer.     Ib\ 

Reinette  batarde.     lb. 

Postophe  d'Hiver.     Bon.  Jard.  1827,  p.  323. 

Postdcff.     lb. 

Bursdofl",  or  Queen's  Apple.     Forsyth,  Ed.  3.  No.  15. 

Fruit  below  the  middle  size,  of  a  roundish  figure,  rather 
narrower  at  the  crown  than  the  base.  Eye  small,  a  httle 
sunk.  Stalk  half  an  inch  long,  slender.  Skin  pale  yellow, 
marked  with  various  ramifications  of  a  gray  russeted  network, 
interspersed  with  a  few  dark-coloured  specks ;  when  fully 
exposed  to  the  sun  it  is  of  a  beautiful  brilliant  red,  extending 
nearly  round  its  base.  Flesh  yellowish  white,  firm,  crisp. 
Juice  sugary,  with  a  singularly  musky  perfume. 

A  dessert  apple  from  November  till  February.  This  is  a 
German  apple  of  very  excellent  quality. 

74.  Brickley  Seedling.     Pom.  Mag.  t.  124. 

Fruit  about  the  size  of  the  Scarlet  Nonpareil ;  roundish, 
becoming  a  little  narrower  towards  the  crow^n.  Eye  small, 
open,  placed  in  an  evenly-formed,  not  very  deep  depression. 
Stalk  short,  inserted  in  a  rather  large,  even  cavity.  Skin  red 
next  the  sun,  and  a  deep  yellow  on  the  shaded  side,  towards 
which  the  red  breaks  off  in  slight  streaks.  Flesh  firm,  yel- 
lowish, sugary,  rich  and  of  excellent  quality. 

A  very  handsome  dessert  apple  from  December  till  May. 
The  tree  is  very  hardy,  and  a  profuse  bearer,  either  as  a  stan- 
dard or  dwarf,  highly  deserving  of  cultivation. 
3* 


30  APPLES. 

75.  Bringewood  Pippin.     Hort,  Soc,  Cat.  107. 
Fruit  small  sized,  somewhat  globular,  about  six  inches  and 

a  half  in  circumference,  every  way,  with  a  narrow  flat  crown. 
Eye  very  small  and  open,  divested  of  its  calyx.  Stalk  half 
an  inch  long,  somewhat  protruded  beyond  the  base.  Skin 
bright  gold  colour,  full  of  pearly  specks  ;  on  the  sunny  side 
a  few  russetty  stripes  and  specks  near  the  edge.  Flesh  very 
lirm,  crisp,  somewhat  dry.  Juice  saccharine,  of  a  highly 
perfumed,  aromatic  flavour. 

A  very  neat  and  most  excellent  dessert  apple  from  Octo- 
ber till  March.  Raised  by  Mr.  Knight,  of  Downton  Castle, 
from  a  seed  of  the  Golden  Harvey  which  had  been  impreg- 
nated by  the  pollen  of  the  Old  Golden  Pippin. 

76.  Canadian  Reinette.     Pom.  JMag.  t.  77. 
Reinette  de  Canada.     Hort.  Soc.  Cat.  No.  868.      Bon. 

Jard.  1827,  p.  325. 

Grosse  Reinette  d'AngleteiTe.  Duham.  No.  21.  t.  12. 
f.  5. 

Reinette  de  Canada  blanche.      Hort.  Soe.  Cat.  No.  868. 

Reinette  Grosse  de  Canada.     lb. 

Reinette  de  Canada  a  Cotes.      Hort.  Soc.  Cat.  No.  869. 

Reinette  de  Caen.  Hort.  Soc.  Cat.  No.  867,  according 
to  the  Pom.  J\Iag. 

Portugal  Apple.     lb.  No.  803. 

Janurea.     lb.  No.  489. 

Mela  Janurea,  of  the  Ionian  Islands. 

Fruit  large,  broad  and  flat ;  about  three  inches  and  a  half 
in  diameter,  and  three  inches  deep.  E^je  rather  open,  with 
a  short  calyx,  in  a  tolerable  cavity,  surrounded  with  promi- 
nent ribs,  which  pass  half  way  down  the  sides  to  the  base. 
Stalk  short,  in  a  wide  spreading  cavity.  Skin  rich,  greenish 
yellow,  tinged  slightly  with  brown  on  the  sunny  side.  Flesh 
yellowish  white,  firm,  juicy,  with  a  high,  brisk,  sub-acid  fla- 
vour. An  excellent  dessert  fruit  in  December,  and  keeps 
well  till  March. 

Mr.  Hooker  observes,  in  the  Horticultural  Transactions, 
Vol.  ii.  p.  299.  that  the  Canadian  Reinette  is  frequently  sold 
in  the  shops  in  London  for  the  Newtown  Pippin.  It  varies 
very  much  in  figure,  in  consequence  of  which  several  varie- 
ties have  been  formed  out  of  one.  The  fruit  from  late  blos- 
soms is  much  less  angular  than  those  from  early  ones,  in 
which  the  ribs  are  very  distinctly  marked  ;  hence  the  Rein- 
ette de  Canada  a  Cotes. 

77.  Caroline  Apple.  G.  hind,  in  Hort.  Trans.  Vol. 
jv.  p.  66. 


APPLES.  31 

Fruit  above  the  middle  size,  globular.  Eye  small,  in  a 
rather  confined  hollow,  round  which  are  prominent  plaits. 
Stalk  very  short,  surrounded  by  a  little  russet.  61'wi  fine 
rich  yellow,  broadly  streaked  with  red.  Flesh  fiim,  with  a 
brisk  juice  and  high  flavour. 

A  most  excellent  culinary  apple  from  November  till  Feb- 
ruary. Its  name  originated  from  Caroline,  the  lady  of  the 
late  Lord  Sufiield,  of  Blickling  and  Gunton  Hall,  in  Norfolk. 

77.*  CoNTiN  Reinette.     Hort.  Trans.  Vol.  vii.  p.  339. 

This  is  a  small  handsome  fruit,  of  a  deep  dull  yellow, 
richly  painted  with  red  on  the  exposed  side,  and  a  little  mark- 
ed with  russet  about  the  stalk.  The  flesh  is  firm,  rather  yel- 
low, not  particularly  juicy,  yet  highly  flavoured,  with  a  little 
agreeable  acid. 

In  season,  in  Ross-shire,  from  the  end  of  November  till 
the  end  of  January.  Raised  by  Sir  George  Steuart  Mac- 
kenzie, in  his  garden  at  Coul,  near  Dingwall,  an  account  of 
which  is  given  by  him,  along  with  the  Kinellan  Jlpple  and 
Tarvey  CocUin,  in  a  paper,  dated  March  12,  1827. 

78.  Cornish  Aromatic.  Hort.  Trans.  Vol.  ii.  p.  74. 
Hort.  Soc.  Cat.  No.  203.     Pom.  Mag.  t.  58. 

Fruit  large,  roundish,  somewhat  angular  towards  the  eye, 
which  is  sunken  and  small,  with  a  very  short  calyx.  Stalk 
short,  in  a  deep  contracted  cavity.  Skin  on  the  shaded  side, 
covered  \\ith  a  soft  brownish  russet,  and  sprinkled  with  pale 
brown  dots  on  the  sunny  side,  of  a  rich,  deep  bright 
red,  slightly  intermixed  with  russet,  sprinkled  with  a  few 
lemon-coloured  dots.  Flesh  yellowish,  firm,  juicy,  with  an 
exceedingly  rich,  high,  aromatic  flavour.  A  dessert  apple 
from  November  till  February. 

This  most  excellent  variety  appears  to  have  been  first 
brought  into  notice  by  Sir  Christopher  Hawkins,  in  the  com- 
munication to  the  Horticultural  Society  cited  above,  who 
says  it  has  been  known  in  Cornwall  for  years.  It  is  highly 
deserving  of  cultivation,  and  cannot  be  too  generally  known. 

79.  Court  OF  Wick  Pippin,  //or/.  6'oc.  C'«^  No.  219. 
Pom.  Mag.  t.  32. 

Court  de  Wick.      Hooker,  Pom.  Lond.  t.  32. 

Fry's  Pippin,  "j 

Golden  Drop,  1  r^r         •         a/« 

Knightwick  Pippin,  !  ^f  """""^  ^«rsertes  ac- 

Wood's  Huntingdon,  |  =' 

Wood's  Transparent  Pippin,  J 


32  APPLES. 

Fruit  below  the  middle  size,  about  twice  as  large  as  a 
Golden  Pippin,  ovate,  flat  at  either  end,  with  no  traces  of 
angles  or  plaits  at  the  eye.  Eye  large,  open,  with  a  reflex- 
ed  calyx,  in  a  shallow  depression.  Stalk  short,  slender. 
Skin  greenish  yellow  in  the  shade,  bright  orange,  \vith  small 
russetty  brown  spots  where  exposed,  sometimes  slightly  tin- 
ged with  red  next  the  sun.  Flesh  pale  yellow,  mixed  with 
green,  when  first  gathered ;  becoming  deep  yellow,  crisp, 
tender,  juicy,  and  highly  flavoured  when  fully  ripe.  A  des- 
sert apple  from  October  till  April. 

This  most  excellent  and  beautiful  little  apple  originated 
from  a  seed  of  the  Golden  Pippin  at  Court  de  Wick,  as  it 
was  formerly  written,  in  Somersetshire.  Throughout  this, 
and  indeed  throughout  almost  all  the  western  counties,  it  is 
held  in  the  highest  estimation  as  a  table  fruit.  The  trees 
grow  to  a  good  size,  are  very  hardy,  standing  in  some  places 
the  most  severe  blasts  from  the  Welsh  mountains,  and  there 
bearing  in  the  greatest  abundance,  becoming  the  most  per- 
fectly ripened  of  their  orchard  fruits.  It  cannot  have  too  ex- 
tensive a  cultivation. 

80.  CouRTPENDu.     Pom.  J\Tag.  t.  66. 
Capendu.     Duham.  Yol.  i.  p.  315.  t.  13. 
Courtpendu.     JYoisette  JManuel,  p.  548. 
Courtpendu  Plat.      Hort.  Soc.  Cat.  No.  211. 
Garnon's  Apple.     JYursenj  Catalogues. 

Fruit  middle  sized,  round,  depressed,  without  any  trace 
of  angles.  Eye  large,  open,  in  a  wide  shallow  basin.  Stalk 
short,  very  deeply  inserted,  rarely  projecting  beyond  the  base 
of  the  fruit.  Skin  deep  red  next  the  sun,  greenish  yellow  on 
the  shaded  side.  Flesh  yellow,  crisp,  with  a  rich,  lively, 
agreeable  flavour.  A  dessert  apple  from  November  till 
March. 

This  is  one  of  the  handsomest  and  best  of  our  table  apples. 
It  is  of  French  origin,  but  how  long  it  has  been  in  this  coun- 
try is  uncertain. 

81.  DuMELow's  Seedling.  Hort.  Trans.  Vol.  iv.  p. 
529. 

Dumelow's  Crab.     lb. 

Wellington  Apple.     lb. 

Fruit  above  the  middle  size,  round,  flattened  at  both  ends. 
Eye  large  and  open,  rather  deeply  sunk.  Stalk  very  short. 
Skin  clear  yellow,  with  a  blush  of  hght  red  where  exposed  to 
the  sun  ;  the  whole  surface  sprinkled  with  small  brown  spots. 


APPLES.  33 

Flesh  yellow,  crisp,  with  a  brisk  acid  juice.     An  excellent 
culinary  apple  from  November  to  April. 

Raised  some  years  ago  by  a  Mr.  Dumelow,  a  nurseryman 
near  Derby.  It  is  well  known  in  the  counties  of  Derby, 
Lancaster,  and  Nottingham,  by  the  name  of  Dumelow's 
Crab.  Its  fruit  was  first  exhibited  at  the  Horticultural  So- 
ciety, in  1820. 

82.  Dutch  Mignonne.  G.  Lindl.  in  Hort.  Trans. 
Vol.  iv.  p.  70.     Pom,  Mag.  t.  84. 

Reinette  Doree.     JMayer^  Pom.  Franc,  t.  xxx. 

Pomme  de  Laak.  Stoffels,  and  Thouin,  according  to 
the  Pom.  JVIag. 

Paternoster  Apple.     Audihert. 

Fruit  above  the  middle  size,*  very  regularly  formed,  ra- 
ther narrower  at  the  crown  than  at  the  base.  Eye  generally 
close,  deeply  sunk.  Stalk  an  inch  long,  slender,  deeply  in- 
serted. Skin  dull  yellow,  sprinkled  with  numerous,  small, 
russetty,  green,  and  white  spots  ;  on  the  sunny  side  of  a  rich, 
deep,  dull  red,  streaked  and  mottled.  Flesh  very  firm,  crisp. 
Juice  plentiful,  with  a  delicious  aromatic,  sub-acid  flavour. 
A  dessert  apple  from  November  till  May  or  June. 

This  ver}*  valuable  apple  was  brought  from  Holland  into 
the  neighbourhood  of  Norwich  by  the  late  Thomas  Har^'ey, 
Esq.,  and  planted  in  his  garden  at  Catton,  about  fifty  years 
ago,  where  two  or  three  of  the  trees  are  now  growing,  and  in 
the  possession  of  Thomas  Cobbold,  Esq. ,  They  are  very 
hardy,  and  bear  abundant  crops. 

The  Copmanthorpe  Crab,  mentioned  in  the  Hori.  Trans. 
Vol.  iii.  p.  315.,  has  been  said  to  be  the  same  as  this.  A 
closer  examination  of  the  two  may  possibly  set  this  opinion 
aside  ;  as  it  appears  improbable  that  an  apple  raised  within 
a  few  miles  of  York,  should  have  been  so  extensively,  so  well, 
and  so  long  known  on  the  continent. 

83.  Easter  Pippin.'     G.  Lind.  Cat.  1815. 

French  Crab.  Forsyth,  Ed.  3.  No.  49.  Hort.  Soc.  Cat. 
348. 

Claremont  Pippin, 

Ironstone  Pippin,  ^  of  some  Gardens. 

Young's  Long  Keeping, 

Fruit  middle  sized,  somewhat  globular,  about  two  inches 
and  a  quarter  deep,  and  two  inches  and  a  half  in  diameter. 


*  I  have  now  by  me,  October,  1830,  a  fruit  of  this  apple,  grown  in  the  Horticul 
tural  Garden  at  Chiswick,  which  measures  three  inches  and  a  quarter  deep,  and 
four  inches  in  diameter. 


34  APPLES. 

perfectly  free  from  angles  on  its  sides.  Eye  small,  almost 
closed,  flat,  surrounded  l>y  a  few  very  small,  angular,  crum- 
pled plaits.  Stalk  half  an  inch  long,  slender,  deeply  insert- 
ed, not  protruding  beyond  the  base.  Skin  rather  thick,  deep 
clear  green,  with  numerous  white  dots  interspersed  ;  on  the 
sunny  side,  shaded  with  a  pale  livid  brown ;  but  the  whole 
becomes  yellow  with  keeping.  Flesh  very  hard,  pale  green, 
or  yellowish  white.  Juice  not  plentiful,  sub-acid,  with  a 
slight  aromatic  flavour.  An  excellent  culinary  apple,  from 
November  till  the  November  following. 

It  is  a  most  valuable  fruit,  of  great  specific  gravity,  a  most 
hardy  tree,  an  abundant  bearer,  and  keeps  longer  than  any 
other  apple  I  have  ever  met  with.  I  had  some  perfectly 
sound,  and  very  firm  fruit  of  it,  in  March,  1822,  which  were 
grown  in  1820  :  the  colour  then  was  that  of  a  pale  orange. 

84.  Embroidered  Pippin.     Hort.  Soc.  Cat.  No.  302. 
Fenouillet  Jaune.     Duhamel,  No.  12. 

Drap  d'Or.  Duhamel,  No.  12.  Knoop.  Pom.  p.  59.  t. 
10. 

Pomme  de  Caractere.     lb. 

Fruit  middle  sized,  somewhat  globular,  about  two  inches 
and  a  half  deep,  and  two  inches  and  a  quarter  i^i  diameter  ; 
a  little  broader  at  the  base  than  the  crown ;  and  regularly 
formed  without  angles.  Eye  small,  a  little  depressed.  Stalk 
short,  deeply  inserted.  Skin  greenish  white  when  first  ga- 
thered, turning  to  a  bright  yellow,  strongly  marked  with  a 
sort  of  broken  ramified  network  of  deep  gray  russet,  hence 
the  last  synonyme  from  Knoop.  Flesh  white,  somev/hat 
tough,  and,  with  keeping,  elastic.  Juice  not  plentiful,  but 
saccharine,  and  of  an  excellent  and  singularly  perfumed  fla- 
vour.    A  dessert  apple  from  December  to  April. 

85.  Eyer's  Greening.  G.  Lindl.  Plan  of  an  Orchard^ 
1796. 

Fruit  middle  sized,  of  a  somewhat  round  flattish  figure. 
Eye  large  and  hollow.  Skin  pale  green,  tinged  with  brown 
on  the  sunny  side,  and  thinly  spotted  with  gray  russetty 
specks.  Flesh  pale  green,  firm,  with  a  sweetish  sub-acid 
juice.  A  dessert  and  culinary  apple  from  November  till 
March. 

86.  Fail-me-never.     JViirsery  Catalogues. 
Never-fail.      Hort.  Soc.  Cat.  No.  629. 

Fruit  above  the  middle  size,  somewhat  flat,  with  five  pro- 
minent narrow  ribs  surrounding  the  crown.  Eye  small,  with 
the  segments  of  the  calyx  closed,  seated  in  a  shallow,  deeply 


APPLES.  35 

plaited  basin.  Stalk  half  an  inch  long,  not  protruding  beyond 
the  base.  Skin  red,  shaded  with  a  deeper  colour,  and  full 
of  small  russetty  specks.  Flesh  white.  Juice  sugary,  and 
of  a  pretty  good  flavour. 

A  culinary  apple  from  November  till  March.  This  is  said 
to  be  a  Scottish  apple.  It  is  a  small  growing  tree,  very  hardy, 
and  an  abundant  bearer. 

87.  Fearn's  Pippin.  Hooker,  Pom.  Lond.  t.  43.  Pom: 
Mag.  t.  67. 

Fruit  middle  sized,  round,  and  flattened.  Eye  large,  shal- 
low, with  scarcely  any  appearance  of  plaiting.  Stalk  short, 
deeply  inserted.  Skin  deep  red  on  the  exposed  side,  with 
numerous  Vvhitish  dots  ;  on  the  shaded  side  greenish  yellow, 
partially  tinged  with  brownish  red.  Flesh  whitish,  firm,  very 
juicy,  rich,  and  pleasant. 

A  dessert  apple  from  November  till  March.  This  very 
handsome  and  excellent  apple  has  been  known  in  the  Lon- 
don nurseries  but  a  few  years.  It  makes  a  handsome  tree, 
is  very  hardy,  and  an  abundant  bearer.  It  highly  deserves 
an  extended  cultivation.  Hort.  Trans.  Vol.  i.  p.  67.  and 
Vol.  ii.  p.  103. 

88.  Fenouillet  Rouge.     Diihamel,  No.  11.  t.  6. 
Bardin.     lb. 

Courtpendu  de  la  Quintinye.     Ih. 

Fruit  middle  sized,  of  a  regular  round,  flattish  figure,  about 
two  inches  deep,  and  two  inches  and  a  half  in  diameter. 
Eye  shallow.  Stalk  very  short,  scarcely  a  quarter  of  an  inch 
long,  and  sunk  in  a  small  cavity.  Skin  somewhat  gray, 
deeply  coloured  with  red  on  the  sunny  side.  Flesh  firm,  with 
a  rich,  highly-flavoured,  sugary  juice. 

A  very  handsome  dessert  apple  from  December  to  Janu- 
ary. 

89.  FuLwooD.     Hort.  Soc.  Cat.  No.  351. 

Fruit  large,  of  an  uneven  figure,  with  broad  irregular  ribs 
on  its  sides,  three  inches  and  a  half  in  diameter,  and  two  inches 
and  a  half  deep.  Eye  rather  large,  closed,  not  deep,  sur- 
rounded by  four  or  five  broad  obtuse  plaits.  Stalk  short, 
slender,  deeply  inserted  in  a  naiTOw,  uneven  cavity.  Skin 
grass-green,  freckled  with  red  specks ;  on  the  sunny  side 
stained  with  deep  salmon  colour,  and  dashed  with  broken 
stripes  of  dull,  dark,  muddy  red.  Flesh  pale  green,  or  green- 
ish white,  very  firm  and  crisp.  Juice  plentiful,  slightly  sac- 
charine, with  a  very  brisk  acid,  and  slight  pleasant  perfume. 

A  cuUnary  apple,  from  November  till  March  or  April. 


36  APPLES. 

This  very  much  resembles  the  Striped  Beaufin  in  shape  and 
colour,  but  is  materially  different.  It  is  not  quite  so  large, 
a  little  more  flat,  has  a  closed  eye,  a  much  firmer  flesh,  a 
more  abundant  juice,  and  a  much  higher  flavour. 

90.  GoGAR  Pippin.     Hort.  Soc.  Cat.  No.  370. 

Fruit  rather  small,  round,  and  somewhat  flat,  about  two 
inches  and  a  quarter  broad,  and  one  inch  and  three  quartei^s 
deep.  Eye  small,  with  a  short  closed  calyx,  placed  in  a 
round  shallow  basin.  Stalk  short,  slender,  inserted  in  a  fun- 
nel-shaped cavity,  not  protruding  beyond  the  base.  Skin 
rather  thick  and  tough,  of  a  pale  green,  changing  to  a  bright 
yellow ;  on  the  sunny  side,  of  a  beautiful  bright  and  lively 
red.  Flesh  yellowish  white,  pretty  firm.  Juice  sub-acid, 
combined  with  a  little  sugar,  but  without  any  particular  per- 
fume. 

A  culinary  apple,  from  November  till  May.  A  very  hand- 
some Scotch  apple,  from  Gogar,  near  Edinburgh. 

91.  Golden  Harvey.  Pom.  Heref.  t.  22.  Pom.  Mag. 
t.  39. 

Brandy  Apple.     Forsyth,  Ed.  7.  p.  95. 

Fruit  small,  quite  round,  generally  about  five  inches  in 
circumference,  and  free  from  angles  or  iiTegularities  of  sur- 
face. Eye  small,  open  ;  the  segments  of  the  calyx  narrow, 
very  short  and  diverging,  placed  in  a  flat,  very  shallow,  shght- 
ly-crumpled  basin.  Stalk  half  an  inch  long,  slender,  not  pro- 
truding beyond  the  base.  Skin  dull  russet,  with  a  bright 
yellow  ground,  often  breaking  through  the  russet  in  patches, 
and  marbled  on  the  sunny  side  with  a  lively  shaded  red. 
Flesh  yellow,  firm,  breaking,  very  rich,  juicy,  spicy,  and  high 
flavoured. 

A  most  excellent  and  beautiful  dessert  apple,  ripening  in 
Dec«^mber,  and  keeping  till  May  or  June. 

The  tree  is  not  a  large  grower,  but  very  hardy  ;  a  great 
and  constant  bearer,  and  no  garden,  capable  of  containing 
ten  trees,  ought  to  be  without  one  of  it. 

92.  Golden  Noble.     Hort.  Trans.  Vol.  iv.  p.  524. 
Fruit  of  a  pretty  large  size,  round,  becoming  a  little  pointed 

towards  the  crown.  Eye  small,  not  deeply  sunk,  surround- 
ed by  several  small  plaits.  Stalk  quite  short,  and  thickened 
like  that  of  the  Kerry  Pippin.  Skin  perfectly  smooth,  of  a 
clear  bright  yellow,  without  any  blush  of  red  ;  but  having  a 
few  small  reddish  spots,  and  generally  two  or  three  small 
patches  of  russet.  Flesh  yellow,  tender,  with  a  pleasant 
sub-acid  juice. 


APPLES.  37 

A  culinary  apple,  from  November  till  March.  It  bakes 
of  a  fine,  clear  amber  colour,  perfectly  melting,  with  a  rich 
acidity.  An  old  tree  of  it  is  growing  in  the  neighbourhood 
of  Downham  Market,  in  Norfolk,  from  which  specimens  of 
the  fruit  were  exhibited  at  the  Horticultural  Society,  in  1820. 

93.  Golden  Reinette.  Pom.  Mag.  t.  69.  Hort.  Soc. 
Cat.  No.  26. 

urore,  f  of  some  foreign  collections, 

Yellow  German  Remette,    (    Recording  to  the    Pom. 

EnghshPippm,  (       j^  ^ 

Wyker  Pippin,  J  ° 

Fruit  below  the  middle  size,  roundish,  depressed.  Eye 
large,  open,  seated  in  a  broad  shallow  basin.  Stalk  an  inch 
long,  moderately  thick.  Skin  usually  smooth,  with  a  few 
minute  russetty  spots  ;  in  the  shade  gi-eenish  yellow,  chang- 
ing to  a  golden  yellow,  with  a  dull  red  cheek  slightly  streak- 
ed with  brighter  red.  Flesh  yellow,  crisp,  with  a  rich  sugary 
juice. 

A  beautiful  and  most  excellent  dessert  apple,  from  Octo- 
ber to  February. 

This  has  been  many  years  in  our  gardens.  It  is  better 
known  and  more  common  in  the  London  markets  than  in  any 
other  part  of  England.     It  is  highly  deserving  of  cultivation. 

94.  Green  Newtown  Pippin.  Ho7^t.  Soc.  Cat.  No. 
636. 

Fruit  middle  sized,  about  two  inches  or  two  and  a  quarter 
deep,  and  two  inches  and  a  half  or  two  and  three  quarters  in 
diameter,  tapering  a  little  from  the  base  to  the  crown,  where 
it  is  teiTninated  by  five  obtuse  but  prominent  angles.  Eye 
small,  closed  by  the  segments  of  the  calyx,  moderately  sunk 
in  a  narrow  plaited  basin.  Stalk  one  inch  long,  slender,  in- 
serted in  a  narrow  deep  cavity.  Skin  thick,  dark  green  quite 
round  the  fruit,  mottled  with  pale  green  at  the  base,  where  it 
has  a  dull  dark  olive  colour  surrounding  the  stalk.  Flesh 
greenish  white,  firm,  crisp.  Juice  saccharine,  with  a  brisk 
acid,  and  a  slight  aromatic  flavour.* 

A  dessert  apple  from  December  till  Mayor  June.  Late- 
ly sent  to  this  country  by  David  Hosack,  M.D.  of  New-York. 

95.  Holland  Pippin.     Miller,  No.  8. 

Fruit  above  the  middle  size,  of  a  somewhat  square  figure, 
being  nearly  as  broad  at  the  crown  as  the  base,  and  a  little 
angular  on  its  sides,  about  two  inches  and  a  half  deep,  £uid 

*  This  is  no  doubt  our  Rhode  Island  Greening,  a  description  of  which  will  bo 
found  among  the  additional  American  Apples,  at  the  end  of  this  list.      Am.  Ed. 

4 


38  APPLES. 

three  inches  in  diameter.  Eye  rather  small,  with  a  closed 
calyx  sunk  in  a  narrow  regularly  plaited  basin.  Stalk  short, 
rathei  deeply  sunk  in  a  wide  funnel-shaped  cavity.  Skin 
greenish  yellow,  interspersed  with  a  few  green  dots,  and  tin- 
ged with  pale  dingy  brown  on  the  sunny  side.  Flesli  yel- 
lowish white,  pretty  firm,  tender.  Juice  sub-acid,  mixed 
with  a  good  deal  of  sugar,  and  a  slight  perfume. 
A  culinary  apple  from  November  till  January. 

96.  Kirke's  Lord  Nelson.     Hort.  Soc.  Cat.  No.  570. 
Fruit  above  the  middle  size,  about  two  inches  and  a  half 

deep,  and  three  inches  in  diameter,  of  a  very  regular  shape, 
and  nearly  free  from  angles,  not  much  unlike  the  Emperor 
Alexander  Apple,  particularly  at  the  crown,  where  it  is  nar- 
rowed. Eye  open,  with  a  short  recurved  calyx,  in  a  mode- 
rately deep  basin,  surrounded  by  a  few  puckered  plaits. 
Stalk  short,  slender.  Skin  clear,  pale  yellow,  deeply  tinged 
with  red  towards  the  base  ;  on  the  sunny  side  of  a  vivid  red, 
streaked  with  a  deeper  colour,  with  a  few  small  dark  spots 
near  the  eye.  i^7es/i  yellowish  white,  firm.  Jw«ce  plentiful, 
of  a  pleasant  aromatic  flavour. 

A  beautiful  dessert  and  culinary  apple  from  November  to 
January. 

97.  London  Pippin.  G.  Lindl,  in  Hort.  Trans.  Vol. 
iv.  p.  67. 

Five-crowned  Pippin.     Forsyth,  Ed.  3.  No.  99. 

Fruit  middle  sized,  about  two  inches  and  three  quarters  in 
diameter,  and  two  inches  and  a  quarter  deep,  having  five  re- 
gularly formed,  equidistant  ribs,  slightly  marked  at  the  base, 
progressively  increasing  to  the  crown,  where  they  are  acute 
and  prominent.  Eye  rather  small,  with  a  closed  calyx,  some- 
what shallow.  Stalk  half  an  inch  long,  slender,  rather  deep- 
ly inserted.  Skiti  clear,  pale  yellowish  green,  becoming  pale 
lemon,  of  a  dull  red  where  exposed  to  the  sun.  Flesh  firm, 
crisp,  of  a  yellowish  white.  Juice  plentiful,  sub-acid,  cf  a 
good  flavour. 

A  culinary  sort  fiom  October  till  January. 

98.  Lucombe's  Seedling.  Hort.  Soc.  Cat.  No.  575. 
Pom.  Mag.  t  109. 

Fi^uit  pretty  large,  roundish,  shghtly  angular,  contracted 
at  the  eye,  which  is  small,  and  surrounded  with  small  plaits. 
Stalk  short,  thick,  in  a  moderately  deep  cavity.  Skin  pale, 
greenish  yellow,  spotted  with  innumerable  black  and  green 
specks  ;  on  the  sunny  side  very  distinctly  dashed  with  a  vivid 
carmine  over  a  ground  spotted  with  the  same  colour,  only 


APPLES.  39 

more  faint.     Fiesh  whitish,  firm,  juicy,  and  agreeable,  but 
not  high  flavoured. 

A  very  handsome  culinary  fruit  from  October  till  Februa- 
ry or  March.     Raised  by  Mr.  Lucombe  of  Exeter. 

99.  Malcarle.     Hort.  Titans.  ¥o\.  vii.  p.  259.  t.  7. 
Charles  Apple.     lb. 

Mela  Carla.      Pomona  ItaUana^  Vol.  i.  p.  1.  t.  1. 

Fruit  nearly  round,  inclining  to  ovate,  with  a  very  regular 
outline,  about  the  size  of  a  Golden  Reinette.  Eye  small, 
destitute  of  angles,  and  rather  deeply  sunk,  with  a  closed  ca- 
lyx. Stcdk  an  inch  long,  slender,  inserted  in  a  small  deep 
cavity.  Skin  of  a  delicate  waxen  texture,  without  spots,  ex- 
cept a  very  faint  mottling  of  green  appearing  through  the  skin 
near  the  eye  ;  pale  clear  yellow  on  the  shaded  side,  and  bril- 
liant crimson  next  the  sun,  the  two  colours  scarcely  melting 
into  each  other,  but  separating  rather  abruptly.  Flesh  white, 
tender,  very  delicate,  sweet,  with  a  delicate  perfume,  like  that 
of  roses,  which  is  sensibly  perceived  before  the  fruit  is  cut 
open. 

Ripe  in  September,  and  will  keep  till  the  spring.  This 
description  is  taken  from  fruit  sent  from  Turin  to  the  Horti- 
cultural Society,  and  exhibited  the  ISlh  of  December,  1827. 

The  Malcarle  is  a  native  of  the  territory  of  Finale,  in  Li- 
guria.  It  is  an  important  article  of  trade  in  the  whole  Ge- 
noese territory,  and  of  exportation  to  rJ^ice,  Marseilles,  Bar- 
celona, and  Cadiz.  The  climate  of  the  Italian  territory  is 
so  entirely  different  from  that  of  England,  that  we  cannot  ex- 
pect the  delicate  Malcarle  should  succeed  here,  unless  train- 
ed against  a  south  or  south-east  wall,  and  in  a  warm  and  kind 
soil.  Its  great  beauty  in  the  dessert  renders  it  an  interesting 
object  of  cultivation. 

100.  Margil.  Hooker,  Pom.  Lond.i.Z'i.  Hort.  So c. 
Cat.  589.     Pom.  Mag.  t.  36. 

Fruit  small,  ovate,  about  two  inches  or  two  and  a  half  deep, 
and  one  inch  and  a  half  or  two  inches  in  diameter.  Eye 
small,  angular,  as  are  also  the  sides.  Stalk  short.  Skin 
light  bright  orange,  streaked  and  mottled  with  rich  red  and 
brown,  occasionally  a  little  russetty.  Flesh  yellow,  firm, 
breaking.     Juice  sweet,  with  a  high  aromatic  flavour. 

A  dessert  fruit  from  November  till  March. 

101.  MiNcfiALL  Crab.     Forsyth,  Ed.  3.  No.  114. 
Minshull  Crab.     Hort.  Soc.  Cat.  No.  609. 

Fruit  above  the  middle  size,  round,  somewhat  flattened, 
with  a  few  obtuse  angles  on  its  sides,  about  two  and  a  half 


40  APPLES. 

inches  deep,  and  three  or  three  and  a  half  inches  in  diameter. 
Eye  rather  large,  open,  with  a  very  short  calyx,  placed  in  a 
flat  shallow  basin,  surrounded  by  a  few  rather  slight  obtuse 
plaits.  Stalk  three  quarters  of  an  inch  long,  slender,  insert- 
ed in  a  shallow  cavity,  yne  half  of  which  protrudes  beyond 
the  base.  Flesh  almost  white,  firm.  Juice  smart,  sub-acid. 
A  culinary  apple  from  November  till  March. 

102.  Minier's  Dumpling.  Bort.  Trans.  Vol.  i.  p.  70, 
Fruit  large,  from  three  to  three  inches  and  a  half  in  dia- 
meter, but  not  so  deep  ;  contracted  at  the  crown,  depressed, 
and  swelled  into  a  few  imperfect  angles  on  its  sides.  Stalk 
an  inch  long,  rather  thick.  Skin  deep  green,  striped  with  a 
still  deeper  on  the  shaded  side,  and  of  a  dark  red  next  the 
sun.  Flesh  firm.  Juice  plentiful,  sub-acid,  with  a  very 
pleasant  flavour. 

A  very  good  culinary  apple  from  November  till  May. 

103.  Newtown  Pippin.     Hort.  Soc,  Cat.  No.  635. 
American  Newtown  Pippin.     lb. 

Fruit  middle  sized,  rather  flat,  and  somewhat  irregular  in 
its  outline,  having  broad,  obtuse,  unequal  ribs,  which  increase 
from  the  base,  becoming  more  prominent  at  the  crown  ;  about 
two  inches  and  a  quarter  deep,  and  three  inches  in  diameter. 
Eye  open,  with  a  very  short  slender  calyx,  which  leaves  the 
eye  nearly  naked,  deeply  sunk  in  a  somewhat  oblique  cavity. 
Stalk  half  an  inch  long,  slender,  w  holly  sunk  within  the  base, 
in  a  wide,  funnel-shaped  cavity.  Skin  of  a  dull  green,  chang- 
ing to  an  olive  yellow,  becoming  more  yellow  as  it  acquires 
maturity,  having  a  thin  russet  covering  the  greatest  part  of 
the  base.  Flesh  pale  yellow,  or  yellowish  white,  firm.  Juice 
saccharine,  and  possessing  an  exceedingly  rich  and  highly 
aromatic  flavour. 

In  eating  from  December  till  April.* 

104.  Newtown  Spitzemberg.      Pom.  Mag.  t.  144. 
Newtown  Spitzemberg.      Coxe^s  Vieui,  p.  126.,  according 

to  the  Pom.  Mag. 

Matchless.  Hort.  Soc.  Cat.  597.,  according  to  the  Pom. 
Mag. 

Fruit  middle  sized,  depressed,  globular,  not  angular,  bear- 
ing much  resemblance  in  shape  to  a  Nonesuch,  about  two 

*  The  Newtown  Pippin,  when  perfectly  matured,  is  undoubtedly  the  richest  fla- 
voured and  finest  apple  known  ;  it  may  be  distinguished  from  the  Rhode  Island 
Greening,  and  indeed  from  any  other  sort,  by  a  slijjht  starry  appearance,  of  light 
yellow  and  green  rays  round  the  stem ;  the  branches  are  very  slender  and  delicate, 
the  tree  of  much  slower  growth  than  most  others,  the  bark  having  a  rough  appear- 
ance, and  may  easily  be  distinguished  in  the  orchard  from  any  other  kind. 

■'  Avi.  E<L 


APPLES.  41 

inches  and  a  quarter  deep,  and  three  inches  and  a  quarter  in 
diameter.  Eye  open,  in  a  moderate  sized  basin,  very  little 
plaited.  Stalk  s^ort,  rather  thick,  inserted  in  a  tolerably 
deep  cavity.  Skin  pale  yellow,  with  a  tinge  of  green  where 
shaded,  and  of  a  reddish  colour  streaked  with  darker  next 
the  sun.  Towards  the  crown,  m  particular,  the  skin  is  set 
with  whitish  spots.  Flesh  firm,  yellowish,  rich,  and  very 
good. 

A  dessert  kind  from  November  till  the  end  of  January. 

This  very  beautiful  apple  is  of  American  origin,  and  has 
been  sold  by  Mr.  Cobbett  under  the  name  of  the  Matchless 
Apple.     It  is  well  deserving  of  cultivation. 

105.  Norfolk  Beaufin.     Ilort.  Soc.  Cat.  No.  45. 
Norfolk  Beefin.     Forsyth,  Ed.  3.  No.  124. 

Fruit  pretty  large,  of  a  somewhat  irregular  flattish  figure, 
and  having  a  few  broad  obtuse  angles  extending  from  the 
base  to  the  crown,  generally  about  three  inches  in  diameter, 
and  two  inches  and  a  half  or  two  inches  and  three  quarters 
deep.  Eye  large,  deep,  surrounded  by  irregular  plaits.  Stalk 
half  an  inch  long,  fleshy,  deeply  inserted.  *SAw  deep  green, 
with  livid  red  nearly  round  the  fruit,  but  deepest  on  the  sunny 
side.     Flesh  very  firm.     Juice  not  plentiful,  sub-acid. 

A  culinary  apple  from  November  till  May  or  June. 

The  Beaufin,  undoubtedly  a  Norfolk  apple,  is  a  fruit  of 
great  merit.  Independently  of  its  general  use  in  the  kitchen, 
it  furnishes  a  luxury  at  the  table  as  a  sweetmeat  throughout 
the  winter.  Many  thousands  of  these  apples  are  dried  by 
the  bakers  in  Norwich,  annually,  and  sent  in  boxes  as  pre- 
sents to  all  parts  of  the  kingdom,  where  they  are  universally 
admired. 

106.  Reinette  Franche.     Duhamel,  No.  22. 
Reinette  Tranche.      Knoop.  Pom.  p.  53.  t.  9. 

Fruit  pretty  large,  of  a  flattish  figure,  about  three  inches 
and  a  quarter  in  diameter  at  its  base,  and  two  inches  and  a 
half  deep.  Eye  small,  rather  deep,  surrounded  by  some 
broad  plaits,  the  termination  of  rather  obscure  ribs,  from  the 
sides  of  the  fruit.  67a/A;  thick,  short,  deeply  inserted.  Skin 
smooth,  pale  yellow  when  ripe,  marked  with  numerous  rus- 
setty  specks  and  patches,  which  ramify  thinly  over  a  good 
part' of  the  surface.  Flesh  yellowish  white,  firm.  Juice 
saccharine  and  highly  flavoured. 

A  dessert  apple  from  November  to  February. 

107.  Robinson's  Pippin.  Forsyth,  Ed.  7.  No.  176. 
Hooker,  Pom.  Lond.  t.  42. 

4* 


42  APPLES. 

Fruit  about  the  size  of  a  Golden  Pippin,  oval,  flattened  at 
both  extremities.  Eye  well  formed,  open,  sunk  in  a  broad 
but  very  shallow  hollow.  Stalk  short,  slender.  Skin  green, 
approaching  to  brownish  yellow  where  fully  exposed,  -with  a 
large  portion  of  russet  brown,  particularly  round  the  eye. 
Flesh  greenish,  breaking,  tender.  Jiiice  plentiful,  partaking 
of  the  flavour  of  both  a  Golden  Pippin  and  Nonpareil.  The 
fruit  is  generally  produced  in  clusters  at  the  ends  of  the 
branches,  often  eight  or  ten  together. 

A  very  neat  and  excellent  dessert  apple  from  December 
till  May. 

This  has  long  been  cultivated  in  His  Majesty^s  gardens 
at  Kew,  under  its  present  name. 

108.  Striped  Beaufin.  G.  Lind.  Plan  of  an  Orchard^ 
1796. 

Fruit  large,  of  an  uneven  outline,  with  broad  irregular  ribs 
on  its  sides,  about  three  inches  and  three  quarters  in  diame- 
ter, and  three  inches  deep.  Eye  large,  open,  in  a  deep  and 
wide  irregular  obtuse-angled  basin.  Stalk  half  an  inch  long, 
deeply  inserted  in  a  wide  uneven  cavity.  Skin  green,  tin- 
ged with  dull  salmon  colour,  mottled,  and  covered  with  bro- 
ken stripes  and  dashes  of  dull  red  all  round  the  fruit.  Flesh 
firm,  pale  greenish  white.     Juice  quick,  slightly  sub-acid. 

A  culinary  fruit  from  October  till  May. 

109.  Winter  Broadikg.  G.  Lind,  in  Hort.  Trans. 
Vol.  iv.  p.  66. 

Broad-end.      Hort.  Soc.  Cat.  No.  108. 

Fruit  middle  sized,  globular,  flattened  at  both  ends.  Eye 
placed  in  a  small  narrow  basin.  Stalk  very  short,  deeply 
inserted.  Skin  pale  green,  with  a  tinge  of  faint  brownish  red 
on  the  sunny  side.  Flesh  white,  mixed  with  green.  Juice 
sub-acid,  but  pleasant. 

A  good  culinary  apple  from  Michaelmas  till  Christmas. 

110.  Winter'Colman.  G.  Lind.  in  Hort.  Trans.  Vol. 
iv.  p.  66. 

Norfolk  Coleman.      Hort.  Soc.  Cat.  No.  683. 

Norfolk  Storing.      Forsyth,  Ed.  3.  No.  126. 

Fruit  rather  large,  of  a  round  and  rather  flattish  figure, 
nearly  as  broad  at  the  crown  as  the  base  ;  generally  about 
three  inches  and  three  quarters  in  diameter,  and  two  inches 
and  a  half  deep.  Eye  open,  rather  nan'ow,  not  deep,  sur- 
rounded by  several  pretty  regular  plaits.  Stalk  short,  thick, 
inserted  quite  within  the  base.     Skin  bright  deep  red  next 


APPLES.  43 

the  sun,  pale  yellow  freckled  with  red  on  the  shaded  side. 
Flesh  firm,  crisp,  with  a  smart  sub-acid  juice. 

A  culinary  apple  from  November  till  March. 

111.  Winter  Majetin,  6r.  Lind.  in  Hort.  Trans.  Vol. 
iv.  p.  68.     Hort.  Soc.  Cat.  No.  1170. 

Fruit  somewhat  resembling  the  London  Pippin  in  form, 
having  prominent  ribs  round  the  crown,  but  it  is  a  little  more 
oval.  Eye  small,  closed,  rather  deeply  sunk  in  a  narrow 
basin,  surrounded  by  five  deep  and  prominent  plaits  or  knob- 
by angles.  Stalk  three  quarters  of  an  inch  long,  slender, 
one  half  of  which  is  within  a  wide  funnel-shaped  cavity.  Shin 
dull  green,  with  a  tinge  of  brownish  red  on  the  sunny  side. 
Flesh  greenish  white,  and  resembles  that  of  the  Easter  Pip- 
pin in  texture  and  flavour. 

A  culinary  apple  from  November  till  March.  It  is  one 
of  the  most  hardy  sorts  in  the  xountry,  and  a  never-failing 
bearer. 

The  aphis  lanigera,  a  white  meally  insect,  so  destructive 
to  most  of  our  old  orchard  trees,  appears  to  be  set  at  defiance 
by  the  Majetin.  An  old  tree  now  growing  in  a  garden  be- 
longing to  Mr.  William  Youngman,  of  Norwich,  which  had 
been  grafted  about  three  feet  high  in  the  stem,  has  been  for 
many  years  attacked  by  this  insect  below  the  grafted  part, 
but  never  above  it,  the  limbs  and  branches  being  to  this  day 
perfectly  free,  although  all  the  other  trees  in  the  same  garden 
have  been  infested  more  or  less  with  it.  Mr.  Knight's  Si- 
berian Bitter-sweet  Apple  appears  to  possess  the  same  pro- 
perty of  resisting  the  attacks  of  these  formidable  and  widely 
increasing  depredators. 

112.  Winter  Queening.  G.  Lind.  in  Hort.  Trans. 
Vol.  iv.  p.  70.     Hort.  Soc.  Cat.  No.  833. 

Fruit  above  the  middle  size,  somewhat  globular,  equally 
broad  each  way,  obscurely  five-angled  on  its  sides.  Eye 
large,  placed  in  a  shallow  basin.  Stalk  very  short,  not  deeply 
inserted.  Skin  pale  green,  or  greenish  yellow  ;  but  where 
exposed  to  the  sun,  of  a  deep  red,  mixed  with  russet,  and 
striped  towards  the  base.  Flesh  white,  with  a  mixture  of 
green,  firm.     Juice  sub-acid,  with  a  slight  ai-omatic  flavour. 

A  culinary  apple  from  November  till  March. 

The  Queening  is  an  old  apple,  known  to  Ray  in  1668.  It 
forms  a  large  handsome  tree,  is  very  hardy,  and  a  great 
bearer. 

113.  Winter  White  Calville. 


44  APPLES. 

Calville  Blanche  d'Hiver.  DuhameU  No.  3.  t.  2.  Jard. 
Fruit,  t.  49. 

Bonnet  Carrd.     76. 

Frwi7  large,  of  a  flattish  figure,  with  broad,  uneven  ribs  on 
its  s'des,  about  three  inches  and  a  half  in  diameter,  and  two 
inches  and  a  quarter  deep.  Eye  small,  in  a  wide,  deep,  ob- 
tuse-angled basin.  Stalk  three  quarters  of  an  inch  long, 
slender,  deeply  inserted.  Skin  smooth,  yellowish  green ; 
when  fully  ripe,  it  is  of  a  bright  yellow,  and  tinged  with  a 
lively  red  on  the  sunny  side.  Flesh  white  and  tender,  with 
a  very  pleasant  juice. 

A  culinary  apple  from  December  till  March. 

114.  Yorkshire  Greening.  Forsijth,  Ed.  3.  No.  197. 
Hort.  Soc.  Cat.  1191. 

Fruit  pretty  large,  of  a  flattish  figure,  two  inches  and  a 
half  deep,  and  three  inches  and  a  half  in  diameter,  having  a 
few  slight  undefined  ribs  on  its  sides.  Eye  flat',  closed  by 
the  calyx,  seated  in  a  very  shallow,  unequally  plaited  basin. 
Stalk  short,  thick,  woolly,  inserted  in  a  wide,  flat,  uneven 
cavity.  Skin  dull,  dark  green,  slightly  tinged  with  muddy, 
pale  brown,  interspersed  with  broken  stripes  and  dashes  of 
dull  red  quite  round' the  upper  part  of  the  fruit,  and  partly 
covered  with  a  meally  white  all  over  the  base.  Flesh  green- 
ish white,  firm.     Juice  plentiful,  smart  acid,  without  perfume. 

A  most  excellent  culinary  apple  from  November  till  April. 

Sect.   YI. —  Winter.      Conical  or  Oblong. 

115.  Adams's  Pearmain.     Pom.  JMag.  t.  l'S3. 
Norfolk  Pippin,  of  Hort.  Soc.  Cat.  No.  685.,  according 

to  the  Pom.  Mag. 

Fruit  above  the  middle  size,  very  handsome,  Pearmain 
shaped,  somewhat  conical,  not  angular,  about  two  inches  and 
three  quarters  deep,  two  inches  and  a  half  diameter  at  the 
base,  and  one  inch  and  a  quarter  at  the  crown.  Eye  rather 
small,  with  a  closed  calyx,  placed  in  a  very  narrow,  regular, 
slightly  plaited  basin.  Stalk  three  quarters  of  an  inch  long, 
slender,  one  half  projecting  beyond  the  base.  Skin  pale 
greenish  yellow,  covered  with  a  thin  gray  russet ;  on  the 
sunny  side  of  a  deeper  yellow,  tinged  with  salmon  colour, 
having  a  few  thin,  slightly  striped  patches  of  a  deeper  colour, 
sprinkled  with  whitish  spots  near  the  base.  Flesh  yellowish, 
firm,  crisp.  Jtiice  saccharine,  rich,  with  a  very  high  aroma- 
tic flavour. 


APPLES.  45 

A  dessert  apple  from  November  till  February. 

This  is  a  very  handsome  and  most  excellent  apple,  and 
highly  deserving  of  cultivation.  It  is  well  adapted  for  graft- 
ing on  the  Doucin  stock,  and  for  training  in  the  garden  as  an 
espalier. 

116.  jEsopus  Spitzemberg.  Hort.  Trans.  Vol.  v.  p. 
401. 

Fruit  large,  oblong.  Stalk  of  moderate  length,  placed  in 
a  deep  cavity,  and  projecting  a  little  beyond  the  base.  Shin 
smooth,  of  a  Hvely  brilliant  red,  approaching  to  scarlet,  with 
numerous  small  yellow  spots.  Flesh  yellow,  very  rich,  juicy, 
and  brisk.     Ripe  about  Christmas. 

A  most  excellent  apple  of  American  origin  ;  it  is  said  to 
be  of  iEsopus,  in  Ulster  county.  "  It  is  plentifully  cultivated 
at  Livingston's  manor,  in  Columbia  county,  m  the  state  of 
New-York."  It  is  too  tender  to  succeed  in  this  country, 
without  the  assistance  of  a  south  or  an  east  wall.  Some  very 
fine  fruit  from  a  south  wall  at  Sacomb  Park,  in  Hertfordshire, 
were  exhibited  at  the  Horticultural  Society  of  London,  Oc- 
tober 15,  1821.* 

117.  Baltimore.     Hort.  Trans.  Vol.  iii.  p.  120.  t.  4. 
Fruit  very  large,  in  form  something  like  the  Alexander, 

but  more  flat.  Eye  large,  open,  and  deep,  surrounded  by  a 
few  obtuse  plaits.  Skin  pale  lemon  colour,  covered  with  a 
very  thin  gray  russet,  especially  near  the  eye,  and  tinged  with 
a  pale  salmon-coloured  blush  on  the  sunny  side .  Flesh  very 
good,  and  close  at  the  core. 

Raised  in  the  garden  of  Mr.  Smith,  near  the  city  of  Bal- 
timore, in  America,  and  brought  into  Liverpool  by  Captain 
George  Hobson,  of  the  Belvidere,  of  Baltimore,  in  1817. 
One  of  its  fruit  fourteen  inches  and  three  quarters  in  circum- 
ference, and  four  inches  in  height,  weighed  one  pound  seven 
ounces  and  a  half  avoirdupoise."]" 

118.  Barcelona  Pearmain.  Hort.  Soc.  Cat.  No.  747. 
Pom.  Mag.  t.  85. 

Glace  Rouge.     Hort.  Soc.  Cat.  No.  365. 
Kleiner  Casseler  Reinette.     Hort.   Soc,   Caf.  No.  913., 
according  to  the  Pom.  JVIag. 

*  There  can  be  no  doubt  that  this  is  our  true  Spitzemberg.  Grafts  of  this  sort 
were  sent  by  me  to  the  London  Horticultural  Society,  in  1823,  with  the  description 
in  inverted  commas.  I  could  almost  fancy  by  the  description  of  the  fruit  here  given, 
that  it  had  been  ripened  in  an  American  climate,  not  far  from  New-York:  how- 
ever, the  county  of  Hertfordshire  is  peculiarly  well  adapted  to  the  production  of 
fine  apples,  and  for  the  best  cider  in  England.  .>3j«.  JEd. 

t  We  should  be  obliged  to  Mr  Smith  of  Baltimore,  to  give  us  some  further  de- 
Bcription  of  this  apple,  the  above  being  very  imperfect.  ./2m.  Ed. 


46  APPLES. 

Speckled  Golden  Reinette.  Hort.  Soc.  Cat.  No.  933., 
according  to  the  Pom.  JMag. 

Reinette  Rouge,  \ 

Reinette  Rousse,  >  of  various  Collections. 

Reinette  des  Carmes,  j 

Ftmit  middle  sized,  oval,  not  angular,  rather  long,  with  a 
small  shallow  eye,  the  divisions  of  the  calyx  acute,  erect. 
Stalk  short,  usually  a  little  thickened  on  one  side.  Skin 
uneven,  with  numerous  irregular  russet  spots  ;  on  the  sunny 
side  of  a  deep  warm  red,  on  the  other  a  brownish  yellow. 
Flesh  firm,  inclining  to  yellowish,  with  a  rich  aromatic  but 
slight  agreeable  acid. 

A  dessert  apple  from  November  till  February.  It  is  a 
very  good  bearer,  and  deserves  to  be  more  extensively  cul- 
tivated. 

119.  Baxter's  Pearmain.  G.  Lind.  in  Hort.  Trans. 
Vol.  iv.  p.  67.     Hort.  Soc.  Cat.  No.  748. 

Fruit  pretty  large,  of  a  longish  figure,  nearly  as  broad  at 
the  crown  as  the  base,  having  a  few  obtuse  slight  angles, 
extending  the  length  of  the  fruit.  Eye  small,  a  little  hol- 
lowed. Stalk  half  an  inch  long,  rather  stout.  Skin  a  light 
green,  a  little  coloured  with  faint  red  on  the  sunny  side. 
Flesh  firm.     Juice  saccharine,  and  well  flavoured. 

A  culinary  apple  from  November  till  March. 

120.  Bedfordshire  Foundling.  Hort.  Soc.  Cat.  ISlo. 
51. 

Cambridge  Pippin.      lb. 

Fruit  very  large,  three  inches  and  a  half  deep,  and  three 
inches  and  a  quarter  in  diameter,  irregularly  ribbed,  with  very 
broad  obtuse  angles  on  the  sides,  generally  two  or  three  of 
these  are  longer  than  others,  which  give  the  crown  an  oblique 
inclination.  Eye  not  large,  but  open,  rather  deeply  placed 
in  a  somewhat  narrow  basin.  Stalk  short,  deeply  inserted. 
Skin  pale  greenish  yellow  on  the  shaded  side,  sprinkled  with 
a  few  green  specks  ;  on  the  sunny  side  slightly  tinged  with 
pale  orange,  and  sprinkled  thinly  with  dull  red  specks.  Flesh 
yellowish  white,  tender,  mellow.  Juice  sub-acid  and  slightly 
saccharine.      Core  generally  large  and  hollow. 

A  cuhnary  apple  from  November  to  January. 

121.  Belle  Bonne.  G.  Lindl.  in  Hort.  Trans.  Vol. 
iv.  p.  68.      Hort.  Soc.  Cat.  No.  52. 

RoUand,  of  some  Collections. 

Fruit  middle  sized,  about  ten  inches  in  circumference, 
somewhat  conical ;  broad  at  the  base,  full  in  the  middle,  and 


APPLES.  47 

narrow  at  the  crown.  Eye  small,  flat,  closed  by  the  seg- 
ments of  the  calyx.  Stalk  half  an  inch  long,  slender,  in  some 
obliquely  inserted  under  an  elongated  hp.  Skin  thick,  pale, 
greenish  yellow,  brightened  on  the  sunny  side  by  a  few  red- 
dish streaks,  which  become  russetty  at  the  base,  and  sur- 
round the  stalk.      Flesh  firm,  juicy,  and  well  flavoured. 

A  valuable  dessert  and  culinary  apple  from  October  till 
January. 

122.  Benwell's  Pearmain.  Hort,  Soc.  Cat.  No.  749. 
Fruit  middle  sized,  somewhat  oblong,  and  narrowed  at 

the  crown.  Etje  small,  surrounded  by  a  few  somewhat  ob- 
scure plaits.  Stalk  half  an  inch  long,  rather  deeply  inserted. 
Skin  muddy  green,  with  numerous  brownish  red  dashes  on 
the  sunny  side.  Flesh  crisp,  yellowish  white.  Juice  sub- 
acid, with  a  very  pleasant  aromatic  flavour. 

An  excellent  dessert  apple  from  Michaelmas  to  Christmas. 

The  above  name  was  given  to  this  apple  by  Mr.  Kirke, 
of  Brompton,  who  received  it  a  few  years  ago  from  Mr.  Ben- 
well,  of  Henley-upon-Thames,  in  Oxfordshire. 

123.  BossoM  Apple.     Hort.  Trans.  Vol.  iv.  p.  528. 

Fruit  obtusely  pyramidal.  Eye  placed  in  a  shallow  hol- 
low, surrounded  by  several  rather  indistinct  plaits.  Stalk  an 
inch  long,  deeply  inserted.  Skin  pale  greenish  yellow,  very 
much  russetted  ;  and,  in  some  specimens,  with  a  bright  red 
on  the  side  exposed  to  the  sun.  Flesh  dull  white,  inclining 
to  yellow,  fine  in  texture,  crisp,  with  a  sugared  juice  ;  it  bakes 
of  a  fine  colour,  and  melts  perfectly. 

A  large  handsome  culinary  apple  from  November  till 
March. 

Specimens  of  this,  from  the  Earl  of  Egremont's,  at  Pet- 
worth,  were  exhibited  at  the  Horticultural  Society  in  1820. 

124.  Breedon  Pippin.  Hort.  Trans.  Vol.  iii.  p.  268. 
t.  10.  f.  1. 

Fruit  flatly  conical,  with  an  inclination  to  square,  espe- 
cially near  the  eye  ;  two  inches  and  three  quarters  in  the 
widest,  and  two  inches  and  a  quarter  in  its  narrowest  diame- 
ter, a  good  deal  flattened  and  irregular  at  the  crown.  Eye 
seated  in  a  broad  and  shallow  basin,  surrounded  by  plaits 
and  wrinkles  variously  formed ;  at  the  base  it  is  also  flat, 
and  broader  than  the  crown.  Stalk  long,  inserted  in  a  re- 
gular and  well-hollowed  cavity.  Skin  of  a  pale,  rather  dull 
yellow,  tinged  Avith  reddish  orange  on  the  sunny  side.  Flesh 
yellowish,  firm,  very  sweet,  with  a  rich  vinous  acid,  a  Uttle 
spicy,  and  having  a  flavour  something  resembling  a  pine. 


48  APPLES. 

A  dessert  apple  from  November  till  after  Christmas. 
Raised  by  the  Rev.  Dr.  Symonds  Breedon,  at  Bere  Court, 
in  Berkshire. 

125.  Catshead.     Ilort.  Soc.  Cat.  No.  147. 
Cat's  Head.     Forsyth,  Ed.  3.  No.  21. 
Costard.      Ray,  1688. 

Coustard,  of  the  JVorman  Gardens, 

Fruit  large,  long,  nearly  as  broad  at  the  crown  as  the 
base,  having  usually  three  obtuse  angles  on  the  upper,  and 
two  more  acute,  which  are  also  shorter,  on  the  under  side. 
Eye  large,  open  and  hollow.  Stalk  half  an  inch  long,  slen- 
der, rather  deeply  inserted.  Skin  very  smooth,  pale  green, 
scarcely  coloured  on  the  sunny  side.  Flesh  tender.  Juice 
plentiful,  sub-acid. 

A  culinary  apple  from  October  till  January. 

126.  Chester  Pearmain.     Hort.  Soc.  Cat.  751. 
Fruit  rather  small,  more  long  than  broad,  and  tapering 

from  the  base  to  the  crown.  Eye  very  small,  slightly  de- 
pressed. »Sia/A;  three  quarters  of  an  inch  long,  slender.  Skin 
pale  yellow,  with  a  little  faint  red  on  the  sunny  side.  Flesh 
crisp,  with  a  sugary  perfumed  juice. 

A  dessert  apple  from  October  to  February. 

127.  Claygate  Pearmain.  Hort.  Trans.  Yol.  v.  p. 
402. 

Fruit  a  large  and  handsome  Pearmain.  Skin  dull  yellow, 
nearly  covered  with  broad  stripes  of  deep  red.  Flesh  yellow, 
rather  dry,  like  all  apples  of  this  class,  but  sweet  and  very 
rich. 

A  dessert  apple  from  November  till  February, 
The  Claygate  Pearmain  may  be  considered  as  a  valuable 
addition  to  our  stock  of  table  apples.  It  originated  in  a 
hedge-row  in  the  hamlet  of  Claygate,  near  Thames  Ditton  ; 
and  its  fruit  was  first  exhibited  at  the  Horticultural  Society, 
by  John  Braddick,  Esq.,  December  17,  1821. 

128.  Cockle  Pippin.  Hort.  Soc.  Cat.  No.  169.  Pom. 
Mag.  t.  136. 

Nutmeg  Cockle  Pippin.     Hort.  Soc.  Cat.  No.  169. 

Nutmeg  Pippin,  of  various  Collections,  according  to  the 
Pom.  JMag. 

White  Cockle,     lb. 

Fruit  middle-sized,  oblong,  tapering  a  little  from  the  base 
to  the  crown,  very  slightly  angular  on  the  sides,  about  two 
inches  and  a  half  long,  and  two  inches  and  a  quarter  in  di- 
ameter.    Eye  narrow,  with  a  closed  slender  calyx,  rather 


APPLES.  49 

shallow,  surrounded  by  narrow  plaits.  Stalk  half  an  inch 
long,  slender,  one  half  of  which  is  sunk  in  a  narrow  funnel- 
shaped  cavity.  Skin  pale  green,  becoming  bright  yellow, 
with  a  few  gray  specks,  and  partly  covered,  especially  near 
the  base,  with  a  pretty  thick  light  brown  russet.  Flesh  yel- 
lowish, firm,  and  tender.  Juice  saccharine,  mixed  with  acid, 
and  a  slight  pleasant  perfume. 

A  dessert  apple,  and  also  excellent  for  culinary  purposes 
from  November  till  May. 

129.  Colonel  Harbord's  Pippin.  G.  Lindl.  in  Hort, 
Trans.  Vol.  iv.  p.  65. 

Fruit  rather  large,  inclining  to  a  conical  shape,  about 
eleven  inches  in  circumference  each  way,  angular  on  the 
sides.  Etje  large,  in  a  rather  shallow  basin,  surrounded  by 
bold  plaits  or  wrinkles.  Stalk  half  an  inch  long.  Skin  pale 
yellowish  green,  partially  russetted  on  one  side.  Flesh 
white  mixed  with  green,  soft,  very  juicy,  with  a  pleasant 
brisk  astringency. 

A  very  excellent  culinary  apple  from  November  till 
March. 

130.  Cornish  Gilliplower.      Pom.  Mag.  t.  140. 
Julyflower.      Hort.  Trans.  Vol.  ii.  p.  74. 

Cornish  Julyflower.  Ih.  Vol.  iii.  p.  323,  according  to 
the  Pom.  Mag. 

Calviile  d'Angleterre.     Baumann  Cat. 

Fruit  moderately  large,  of  an  oval  form  and  angular, 
about  three  inches  and  a  quarter  in  diameter,  and  the  same 
in  depth.  Eije  closed  by  the  segments  of  the  calyx,  and 
sunk  among  knobby  protuberances  rising  from  the  termina- 
tions of  the  angles  on  the  sides.  Stalk  three  quarters  of  an 
inch  long,  not  deeply  inserted.  Skin  dull  green  on  the 
shaded  side,  but  where  fully  exposed  to  the  sun,  intermixed 
with  brownish  red,  slightly  sprinkled  with  russet,  and  some- 
times richer  streaks  of  red.  Flesh  yellowish,  firm,  and  very 
rich  :  when  cut,  it  gives  out  a  pleasant  perfume,  resembling 
the  Clove  Gilliflower,  whence  its  name. 

A  dessert  apple,  ripening  in  November,  and  will  keep  till 
April. 

This  very  valuable  apple  was  first  noticed  in  the  Hort. 
Trans.  Vol.  ii.  p.  74.,  in  a  letter  from  Sir  Christopher  Haw- 
kens,  in  1813.  It  was  discovered  in  a  cottage  garden  near 
Truro,  about  ten  or  fifteen  years  before  that  date,  and  was 
considered  by  the  Society  of  so  much  importance  that  the 
silver  medal  was  awarded  to  Sir  Christopher  for  his  exer» 

5 


60 


APPLES* 


tions  in  bringing  it  into  notice.     It  is  considered  as  but  ari 
indifferent  bearer ;  but  this  defect  may  be  remedied  by  graft- 
ing it  upon  the  Doucin  stock,  and  planting  it  in  the  garden, 
and  training  it  either  as  an  open  dwarf,  or  as  an  espaher. 
130.*  CouL  Blush.      Hort.    Trans.   Vol.   vii.   p.    340. 
The  fruit  has  the  angular  figure  of  the  Calvilles.     The 
skiti  has  a  clear  waxy  yellow,  with  a  dull  red  cheek,  which 
is  varied  by  numerous  bright  crimson  dots  and  streaks. 
The  stalk  is  slender  and  smooth.     The  flesh  is  rather  yel-^ 
low,  crisp,  and  juicy,  with  a  very  pleasant  brisk  taste. 
In  season  in  December  and  till  the  middle  of  January. 
This   very    beautiful    apple  was  raised  by   Sir  George 
Steuart  Mackenzie,  in  his  garden  at  Coul,  near  Dingwall  j  an 
account  of  which  is  given  by  him  in  a  paper  dated  March 
12,  1827. 

131.  Darling  Pippin.   G.  Lindl.  Plan  of  an  Orchard^ 
1796. 

Fruit  middle-sized,  somewhat  conical,  a  little  flattened 
both  at  the  crown  and  the  base.  Eye  small,  slightly  de- 
pressed, and  surrounded  by  a  few  unequal,  knobby  plaits. 
Stalk  half  an  inch  long,  in  some  an  inch,  slender.  Shin 
bright  lemon-colour,  sprinkled  with  numerous  small  pearl- 
coloured  specks,  quite  within  the  surface.  Flesh  pale  yel- 
low, crisp.  Juice  plentiful,  saccharine,  of  a  very  agreeable 
flavour. 

A  very  handsome  dessert  apple  fiora  November  till 
Christmas. 

132.  Farleigh  Pippin.     JVursery  Catalogues. 
Farley  Pippin.     Hort.  Soc.   Cat.  No.  319. 

Fruit  middle-sized,  rather  long,  with  five  angles  extend- 
ing from  the  base  to  the  crown,  where  they  are  very  promi- 
nent. Eye  deeply  sunk.  Skin  green  on  the  shaded  side, 
but  of  a  brownish  red  where  fully  exposed  to  the  sun,  and 
marked  with  a  deeper  colour.  Flesh  green,  firm.  Jiiice 
plentiful,  saccharine,  and  of  an  e:kcellent  flavour. 

A  dessert  apple  from  November  to  February. 

A  very  excellent  apple,  sent  me  by  Mr.  Kirke^  who  had 
it  from  Farleigh  in  Kent. 

133.  Forman's  Crew.  Hort.  Soc.  Cat.  No.  342. 
Pom.  Mag.  t.  89. 

Fruit  like  a  large  Golden  Pippin,  but  russetty,  about  two 
inches  and  a  half  long,  and  two  inches  in  diameter.  Eye 
small,  a  little  open^  placed  in  a  shallow  depression.  Stalk 
short,  not  deeply  inserted.     Skin  nearly  covered  with  a  yel- 


APPLES. 


61 


lowish  russet  brown.  Flesh  greenish  yellow,  juicy,  rich, 
very  high-flavoured,  and  excellent. 

A  dessert  apple  from  November  till  May. 

This  handsome  and  very  valuable  apple  was  raised  by 
Thomas  Seton  Forman,  Esq.,  at  Pennydarron  Place,  near 
Merthyr  Tidvil,  in  Glamorganshire.  It  is  one  of  the  best  table 
apples  we  have,  combining  the  excellence  of  the  old  Golden 
Pippin  and  Nonpareil.  It  bears  abundantly,  as  an  open 
standard,  and,  when  grafted  upon  the  Doucin  stock,  it  is  in- 
valuable as  an  espalier. 

134.  FouLDON  Pearmain.  G.  Lindl.  in  Hort.  Trans, 
Vol.  iv.  p.  69. 

Horrex's  Pearmain.     Ibid. 

Fruit  middle-sized,  of  an  oblong  shape,  somewhat  re- 
sembling the  old  Green  Pearmain,  about  eight  inches  the 
long,  and  seven  inches  and  three  quarters  the  short  circum- 
ference. Eye  narrow,  flat.  Stalk  three  quarters  of  an  inch 
long,  slender.  Slcin  pale  yellow,  when  matured,  with  a 
little  blush  on  the  sunny  side,  especially  towards  the  base, 
in  consequence  of  the  fruit  being  mostly  pendent.  Flesh 
greenish  white,  firm,  crisp.  Juice  plentiful,  brisk,  and  of 
a  very  high  flavour. 

A  most  excellent  dessert  apple  from  November  till 
March. 

The  original  tree  of  this  apple  is  now  gromng  in  the  gar- 
den of  Mrs.  Horrex,  at  Foulden  in  Norfolk. 

135.  Ganges.     Kursenj  Catalogue. 

Fruit  pretty  large,  of  an  oblong,  irregular  figure.  Eye 
hollow.  Stalk  half  an  inch  long,  deeply  inserted,  quite 
within  the  base.  Skin  green,  with  a  few  specks  of  darker 
green  interspersed,  and  dashed  with  red  on  the  sunny  side. 
Flesh  pale  yellowish  green.  Juice  sub-acid,  of  good  fla- 
vour. 

A  good  culinary  apple  from  October  till  January. 

136.  Golden  Lustre.  G.  Lindl.  Plan  of  an  Orchard, 
1796. 

Fruit  middle-sized,  of  a  somewhat  conical  figure,  acutely 
and"  prominently  angular  towards  the  crown,  near  which  it 
has  generally  an  indented  circle,  as  if  caused  by  a  ligature 
having  been  tied  round  the  fruit ;  it  is  about  two  inches  and 
a  quarter  deep,  and  the  same  in  diameter.  Eye  rather  small,, 
closed  by  the  long  segments  of  the  calyx,  not  deeply  sunk, 
and  surrounded  by  sharp  prominent  plaits,  the  intermediate 
ones  being  small,  and  having  a  blistered  appearance.   Stalk 


62  APPLES. 

short,  slender,  inserted  in  a  small  narrow  cavity.  Skin 
bright  yellow  or  gold  colour  on  the  shaded  side,  but  where 
exposed  to  the  sun,  bright  red,  breaking  out  into  small 
patches  and  stripes.  Flesh  pale  yellow,  firm.  Juice  not 
plentiful,  sub-acid,  combined  with  a  little  sugar,  but  without 
any  particular  perfume. 

A  good  culinary  apple  from  November  till  May. 

137.  Golden  Pearmain.  Forsyth,  Ed.  3.  No.  68. 
Hort.  Soc.  Cat.  No.  755. 

Ruckman's  Pearmain.      Hort.  Soc.  Cat.  No.  755. 

Fruit  below  the  middle  size,  rather  conical,  a  little  an- 
gular on  its  sides.  Eye  small,  with  short  obtuse  segments 
of  the  calyx,  placed  in  a  narrow  and  rather  shallow  basin. 

Stalk  half  an  inch  long,  slender,  pressed  close  to  the  base 
on  one  side  of  its  cavity  by  a  large  pointed  protuberance  of 
the  fruit  pressing  upon  it  from  the  opposite  side.  This  is 
not  the  case  in  all  the  fruit  of  this  sort,  but  it  is  so  in  three 
out  of  four  throughout  the  whole  crop,  and  is  one  of  its  most 
distinguishing  characters.  Skin  bright  yellow,  marbled 
nearly  all  over  with  faint  red  and  orange,  highly  coloured  on 
the  sunny  side,  and  streaked  with  broken  dashes  of  deeper 
red.  Juice  not  plentiful,  but  saccharine,  of  a  slight  aro- 
matic flavour. 

A  good  and  handsome  dessert  apple  from  October  till 
Christmas. 

138.  Gravenstein.  Hort.  Trans.  Yol.  iv.  p.  216 
and  523.  t.  21.    Pom.  Mao;,  t.  98. 

Fruit  large,  about  three  inches  and  a  half  in  diameter, 
broadest  at  the  base,  generally  flattened,  sometimes  rather 
oblong,  with  angles  which  terminate  in  the  crown.  Eye 
rather  wide,  sunk  in  a  deep  hollow,  surrounded  by  several 
projecting  folds  or  knobs  iS7«/A;  very  short,  deeply  insert- 
ed. Skin  smooth,  of  a  clear  yellowi&h  green  or  straw  co- 
lour, streaked  and  mottled  with  red  on  the  sunny  side. 
Flesh  pale  yellow,  crisp,  with  a  highly-flavoured  vinous 
juice. 

A  dessert  apple,  ripening  in  the  autumn,  but  will  keep 
till  April,  and  may  be  reckoned  a  rival  to  our  Ribstone 
Pippin. 

It  is  supposed  to  have  originated  at  Gravenstein,  in  Hol- 
stein,  near  a  century  ago,  and  is  esteemed  the  best  apple 
in  Germany  and  the  Low  Countries.  The  fruit  was  first  ex- 
hibited at  the  Horticu'tural  Society  in  1819. 

139.  Hanwell  Souring.   Hort.  Titans.  Yo).  iv.  p.  219. 
Fruit  middle-sized,  conical,  very   angular  on  the  sides. 


APPLES.  53 

Eye  deeply  sunk  in  a  contracted  basin.  Stalk  short,  very 
deeply  inserted  in  a  wide,  even  cavity.  Skin  green,  with  a 
blush  of  red  where  exposed,  profusely  spotted  with  minute 
brown  spots,  and  a  little  russetted  round  the  stalk.  Flesh 
white,  very  crisp,  with  a  rich  acid  juice. 

This  apple  is  scarcely  in  perfection  till  April  or  May,  and 
then  possesses  more  acid  than  any  other  which  keep-s  to  so 
late  a  period. 

It  is  supposed  to  have  originated  at  Hanwell,  near  Ban- 
bury, in  Oxfordshire.  Fruit  of  it  were  exhibited  at  the  Hor- 
ticultural Society  in  May,  1820. 

140.  Harvey  Apple.  G.  Lindl.  in  Hort.  Tram.  Vol. 
iv.  p.  67. 

Doctor  Harvey's  Apple.     Hort.  Soc.  Cat.  No.  251. 

Fruit  rather  large,  oval,  generally  about  nine  inches  and 
a  half  or  ten  inches  in  circumference,  narrow  at  the  crown, 
slightly  angular  on  the  sides.  Eije  small,  scarcely  sunk, 
surrounded  by  several  small  knobby  plaits.  Stalk  half  an 
inch  long,  slender,  deeply  inserted  in  a  wide,  uneven  cavity. 
Skin  greenish  yellov/,  full  of  green  and  pearly  specks,  with 
various  russetty,  broken  ramifications  near  the  crown. 
Flesh  whitish,  firm.  Juice  quick,  sub-acid,  with  a  little 
musky  perfume. 

A  valuable  culinary  fruit  from  October  to  January. 

This  is  a  real  Norfolk  apple,  and  but  little  known  out  of 
the  county.  It  appears  to  have  been  known  in  the  time  of 
Ray,  in  1688,  who  says  it  took  its  name  from  "  tlie  famous 
Dr.  Gabriel  Harvey." 

When  baked  in  an  oven  which  is  not  too  hot,  these  ap- 
ples are  most  excellent  ;  they  become  sugary,  and  will 
keep  a  week  or  ten  days,  furnishing  for  the  dessert  a  highly- 
flavoured  sweetmeat.  It  makes  a  large  handsome  tree,  is 
very  hardy,  and  a  great  bearer. 

141.  Hollows-Crowned  Pippin.  Hort.  Soc.  Cat. 
No.  459. 

Fruit  middle-sized,  of  an  oblong  figure,  fully  as  broad  at 
the  crown  as  at  the  base,  slightly  angular  on  its  sides.  Eye 
wide,  and  deeply  sunk.  Stalk  short,  thick,  and  crooked. 
Skin  pale  green,  becoming  yellow,  with  a  faint  blush  on 
the  side  next  the  sun.  Flesh  firm,  juicy,  sub-acid,  with  a 
slight  portion  of  sugar. 

A  culinary  apple  from  October  to  January.  A  h^rdy 
bearer,  pecuUar  to  Norfolk,  and  common  in  the  Ncr.vich 
market. 

5* 


64 


APPLES. 


142.  Hubbard's  Pearmain.  G.  Lindl,  in  Hort.  Trans, 
Vol.  iv.  p.  68.      Pom.  Mag.  t.  27. 

Golden  Vining,  of  Devonshire.  According  to  the  Pom. 
Mag.     lb. 

Fruit  small,  ovate,  about  two  inches  deep,  and  the  same 
in  diameter,  free  from  angles.  Eye  small,  close,  with  a 
very  short  calyx,  slightly  depressed.  Stalk  short.  Skin 
pale  russet,  or  cinnamon  colour,  with  a  little  green  or  red 
breaking  through  it  here  and  there  ;  in  some  specimens, 
particularly  in  warm  seasons,  of  an  uniform,  clear,  yellowish 
green,  without  russet,  mottled  and  tinged  with  orange  or 
pale  red  on  the  sunny  side.  Flesh  yellow,  firm,  rather 
dry.  Juice  sweet,  rich,  of  a  most  highly  perfumed  aromatic 
flavour. 

A  dessert  apple  from  October  till  March  or  April. 

143.  KiiNTisH  Pippin.      Miller,  Ed.  8.  No.  11. 
Fi'uit  above  the  middle  size,  of  an  oblong  figure,  slightly 

angular  on  its  sides,  tapering  a  little  from  the  base  to  the 
crown,  which  is  rather  narrow.  Eije  small,  with  a  closed 
calyx,  a  little  sunk,  and  surrounded  by  several  obtuse  plaits. 
Stalk  half  an  inch  long,  slender,  not  protruding  beyond  the 
base.  Skin  pale  yellow,  with  a  few  scattered  greenish 
specks  ;  on  the  sunny  side  pale  dull  brown.  Flesh  yellow- 
ish white.  Juice  sweetish,  or  sub-acid,  with  a  smart  pun- 
gent flavour. 

An  excellent  culinary  apple  from  October  till  January. 

144.  KiNELLAN  Apple.  Hort.  Trans.  Vol.  vii.  p. 
338. 

The  skin  is  a  clear  pale  green,  very  little  dotted,  but 
strongly  coloured  with  yellowish  bright  red  on  the  exposed 
side.  The  eye  is  rather  angular  ;  the  stalk  downy  ;  the 
jlesh  white,  firm,  rather  juicy,  and  pleasant. 

A  pleasant  table  apple,  in  season  in  Ross-shire  from  the 
beginning  of  December  till  January,  and  will  keep  till 
March. 

This  is  an  offspring  between  the  Nonpareil  and  Manx 
Codlin,  obtained  by  Sir  George  Steuart  Mackenzie,  Bart., 
ofCoul,  near  Dingwall,  in  Ross-shire  ;  it  produced  its  first 
fruit  in  1825.  In  size  the  apple  resembles  the  Manx  Cod- 
lin, and  in  appearance  and  other  qualities  the  Nonpareil. 

144.^  Lamb  Abbey  Pearmain.  Hort.  Trans.  Vol.  v. 
p.  269.  t.  10.  f.  2. 

Fruit  middle-sized,  oval,  somewhat  pyramidal,  rather 
flattened  at  both  ends,  about  three  inches  deep,  and  two 


APPLES.  65 

inches  three  quarters  in  diameter.  Eye  small,  sunk  in  a 
deep  and  broad  hollow,  surrounded  by  regular  but  slight 
plaits,  which  do  not  extend  to  the  body  of  tUb  fruit.  Stalk 
short,  deeply  inserted.  Skin  yellowish  green  on  the  shaded 
side  and  next  the  eye  ;  the  sunny  side  being  covered  with 
a  handsome  red,  having  many  black  dots,  in  the  manner  of 
an  ordinary  Golden  Reinette.  Flesh  yellowish  next  the 
skin,  green  next  the  core,  firm,  crisp,  very  juicy,  with  a 
peculiar  rich  sweetness,  and  a  light  aromatic  flavour. 

An  excellent   dessert  fruit  from  December   till    March. 

This  very  valuable  apple  was  raised,  in  1803,  from  a  ker- 
nel of  the  Newtown  Pippin,  by  Mrs.  Malcolm,  the  lady  of 
Neil  Malcolm,  Esq.,  of  Lamb  Abbey,  in  Kent. 

145.  Lemon  Pippin.  Hort.  Soc.  Cat.  No.  550.  Pom. 
Mag.  t.  37. 

Lemon  Pippin.      Forsyth,  Ed.  3.  No.  102. 

Fruit  middle-sized,  oval,  very  regularly  formed,  without 
angles,  about  two  inches  and  three  quarters  in  diameter,  and 
three  inches  deep.  Eye  small,  open,  with  a  very  short  slen- 
der calyx,  slightly  depressed.  Stalk  short,  fleshy,  curved 
inwards,  and  forming  a  continuance  of  the  fruit,  in  the  man- 
ner of  a  lemon  ;  hence  its  name.  Skin  pale  yellowish  green, 
becoming  yellow  when  ripe,  with  neither  red  nor  russet. 
Flesh  firm,  breaking.  Juice  not  abundant,  nor  highly 
flavoured,  but  very  pleasant. 

A  dessert  fruit  from  October  till  March. 

A  very  hardy  orchard  apple  ;  the  tree  grows  erect,  very 
regularly  formed,  and  handsome,  and  is  a  most  excellent 
bearer. 

146.  New  Rock  Pippin.  Hort.  Trans.  Vol.  v.  p. 
269. 

Fruit  of  the  Nonpareil  kind,  but  less  regular  in  shape, 
and  the  eye  sunk  a  little  deeper.  Stalk  short  Skin  of  a 
dull  green  on  the  shaded  side  ;  on  the  part  exposed  to  the 
sun,  it  becomes  brown,  with  a  slight  tinge  of  red,  and  the 
whole  surface  sprinkled  with  russet.  Flesh  yellow,  firm, 
not  very  juicy,  but  rich  and  sweet,  with  a  fine  anise  per- 
fume. 

A  dessert  apple  from  November  till  April. 

Raised  by  Mr.  Pleasance  of  Barnwell,  near  Cambridge. 
It  keeps  late  in  the  spring,  and  is  then  hardly  surpassed  by 
any  of  the  old  varieties.  Exhibited  at  the  Horticultural  So- 
ciety, November  20,  1821. 


56  APPLES. 

147.  New-York  Pippin.  G.  Lindl.  Plan  of  an  Or- 
chard, 1796. 

New-York  IPippin.     Hort.  Soc.  Cat.  No.  642. 

Fruit  rather  large,  of  an  oblong  figure,  somewhat  pyra- 
midal, rather  irregular  in  its  outline,  and  slightly  pentangu- 
lar on  its  sides,  three  of  which  are  generally  much  shorter 
than  the  other,  forming  a  kind  of  lip  at  the  crown  ;  from  two 
inches  and  a  half  to  three  inches  deep,  and  the  same  in  di- 
ameter at  the  base.  JSi/e  closed,  rather  deeply  sunk  in  a 
very  uneven  irregular  basin.  Stalk  half  an  inch  long,  slen- 
der, rather  deeply  inserted  in  a  wide  uneven  cavity.  Skin 
dull  greenish  yellow,  with  a  few  green  specks,  intermixed 
with  a  little  skin,  gray  russet,  and  tinged  with  brown  on  the 
sunny  side.  Flesk  firm,  crisp,  tender.  Juice  plentiful, 
saccharine,  with  a  slight  aromatic  flavour. 

A  dessert  apple  from  November   till  April. 

An  American  variety  of  excellence.  The  tree  grows 
large,  and  bears  well.  It  sometimes  happens  with  this  as 
it  does  with  Hubbard's  Pearmain,  that  smooth  fruit  grow 
upon  one  branch  and  russetty  ones  upon  another ;  and  in 
cold  seasons  the  fruit  are  for  the  most  part  russetty. 

It  was  named  the  New-York  Pippin  by  Mr.  Mackie,  and 
first  propagated  in  his  Nursery  at  Norwich  about  forty 
years  ago. 

148.  Norfolk  Paradise.  Hort.  Soc.  Cat.  No.  684. 
Forsyth,  Ed.  3.  No.  125. 

Fruit  middle-sized,  oblong,  irregularly  foiined.  Eye 
very  large,  deeply  sunk,  in  an  uneven,  oblique  hollow.  Stalk 
rather  short,  not  deeply  inserted.  Skin  greenish  yellow  ; 
on  the  sunny  side  of  a  brownish  red,  streaked  with  a  darker 
colour.  Flesh  White,  very  firm.;  Juice  abundant,  and  of 
a  very  excellent  flavour. 

A  dessert  apple  from  October  till  March. 

149.  Northern  Greening.  Hort.  Soc.  Cat.  No. 
693.     Forsyth,  Ed.  3.  No.  127. 

Fruit  above  the  middle  size,  of  an  oblong  figure,  scarcely 
angular  on  its  sides,  about  three  inches  deep,  and  two 
inches  and  three  quarters  in  diameter.  Eye  rather  small, 
with  a  closed  calyx,  seated  in  a  somewhat  narrov/,  shallow, 
irregularly  plaited  basin.  Stalk  short  and  thick,  inserted 
without  any  cavity,  but  connected  by  a  projecting  lip  on  one 
side,  similar  to  that  of  the  Lemon  Pippin.  Skin  pale  dull 
green,  sprinkled  with  specks  of  darker  green  imbedded  in 
the  skin ;  on  the  sunny  side  it  is  tinged  with  a  pale  brown. 


APPLES.  57 

interspersed  with  slight  streaks  of  a  darker  colour.  Flesh 
greenish  white,  firm.  Juice  sub-acid,  without  any  appa- 
rent saccharine  property. 

A  very  excellent  culinary  apple  from  November  till  April. 

150.  Ord's  Apple.    Hort.  Trans.  Vol.  ii.  p.  285.  t.  19. 
Simpson's  Pippin.     lb. 

Simpson's  Seedling.       Hort.  Soc.  Cat.  No.  1043. 

Fruit  middle-sized,  of  an  oblong  ovate  shape,  with  the 
base  and  crown  depressed,  from  two  inches  and  a  half  to 
three  inches  deep,  and  two  inches  and  a  quarter  in  diame- 
ter at  the  base.  Fije  small,  with  a  short  connivent  calyx, 
in  a  very  shallow  basin,  surrounded  by  some  irregular  plaits, 
the  natural  number  of  which  is  five.  Stalk  three  quarters 
of  an  inch  long.  Skin  thick,  always  green  while  on  the  tree, 
tinged  with  copper-coloured  red,  with  several  darker  spots 
on  the  sunny  side.  Flesh  firm.  Juice  rich  and  per- 
fumed. 

A  dessert  apple  from  December  till  March. 

Raised  some  years  ago  by  Mrs.  Anne  Simpson,  sister- 
in-law  of  John  Ord,  Esq.,  from  the  seed  of  an  apple  grown 
in  his  garden  at  Purser's  Cross,  near  Fulham,  the  produce 
of  a  tree  he  had  raised  from  a  Newtown  Pippin,  which 
he  had  imported  from  America  about  the  year  1777. 

151.  Ortley  Apple.      Hort.  Trans.   Vol.  vi.  p.  415. 
Fruit  very  much  resembling  the  yellow  Newtown  Pippin, 

but  a  little  more  oval.  Eye  large  and  well  formed,  not 
deeply  sunk,  and  surrounded  by  many  small  folds  or  plaits. 
Stalk  slender,  inserted  in  a  deep  and  even-formed  cavity. 
Skin  bright  clear  yellow  where  shaded,  and  of  a  bright  scar- 
let, sprinkled  with  a  few  russetty  spots  on  the  sunny  side. 
Flesh  inclining  to  yellow,  crisp  and  breaking.  Juice  plenti- 
ful, with  the  same  fine  flavour  which  distinguishes  the  New- 
town Pippin. 

A  dessert  apple  from  November  till  April. 

This  most  excellent  variety  is  a  native  of  New-Jersey, 
in  North  America.  Specimens  of  it  were  sent  from  thence 
to  the  Horticultural  Society,  and  exhibited  at  the  meetings 
of  the  1st  and  15th  of  March,  1825.* 

*  The  fruit  of  the  Ortley  Apple  was  sent  to  the  Hort.  Soc.  of  London,  as  above, 
by  me,  and  for  which  I  received  the  silver  medal.  I'he  grafts  of  this  excellent 
apple  were  given  to  me  by  Mr.  Michael  Ortley,  Esq.  of  New- York,  from  his  or- 
chard in  South  Jersey.  There  are,  in  addition  to  the  description  given  above, 
some  particulars  which  distinguish  it  from  a  Nesvtown  Pippin,  from  which  it  is 
very  distinct,  though  not  inferior  to  that  most  excellent  apple.  In  opening  a  box 
or  barrel  of  the  apples  in  the  spring  of  the  year,  they  emit  a  fine  peculiar  fragrance 
like  that  of  roses.  It  is  an  American  apple  of  superior  excellence,  worthy  of  ge- 
neral cultivation.  .^m.  Ed, 


68  APPLES. 

152.  OxNEAD  Pearmain.  G,  Lindl.  Plan  of  an  Or-> 
chard,  1796. 

Earl  of  Yarmouth's  Pearmain.      lb. 

Fruit  small,  conically  tapering  from  the  base  to  the  crown. 
Eye  very  small,  surrounded  by  three  or  four  somewhat  ob- 
scure plaits.  Stalk  three  quarters  of  an  inch  long,  very 
slender.  Skin  entirely  grass-green,  always  covered  with  a 
thin  russet  ;  sometimes  when  highly  ripened  it  is  tinged 
with  a  very  pale  brown  on  the  sunny  side.  Flesh  very  firm, 
crisp,  of  a  pale  green  colour.  Juice  not  plentiful,  but 
very  rich  and  highly  flavoured. 

A  very  neat  dessert  apple  from  November  till  April. 

This  excellent  little  sort  is  supposed  to  have  originated 
at  Oxnead,  near  Norwich,  the  seat  of  the  Earl  of  Yarmouth. 
It  has  been  known  for  many  years  in  Norfolk,  no  doubt 
prior  to  the  extinction  of  that  peerage  in  1733,  and  I  have 
never  seen  it  out  of  the  county.  The  tree  is  a  very 
small  grower ;  its  branches  are  small  and  wiry,  and  of  a 
grass-green  colour  :  it  is  very  hardy,  and  an  excellent 
bearer. 

153.  Petit  Jean.  Hort,  Trans.  Vol.  iv.  p.  625. 
Hort.  Soc.  Cat.  No.  781. 

Fruit  small,  oval,  slightly  flattened  at  both  ends.  Eye 
very  small,  placed  in  a  confined  basin.  Stalk  very  short, 
deeply  inserted.  Skin,  where  shaded,  of  a  pale  yellow,  but 
the  whole  nearly  covered  with  brilliant  red,  which,  in  less 
exposed  parts,  is  broken  into  stripes,  through  which  the 
ground  colour  is  seen.  Flesh  very  white,  extremely  tender, 
with  an  agreeable  juice. 

A  dessert  apple  from  November  till  April. 

This  is  a  very  handsome  little  apple,  native  of  Jersey, 
which  keeps  well  till  the  end  of  the  season,  and  is  extensive- 
ly cultivated  in  that  island.  Specimens  of  the  fruit  were 
sent  to  the  Horticultural  Society  in  1S20. 

154.  Pinner  Seedling.  Hort.  Trans.  Yol.  iv.  p, 
530. 

Carrel's  Seedling.     Hort.  Soc.  Cat.  No.  791. 

Fruit  middle  sized,  slightly  angular  on  the  sides.  Eye 
close,  very  little  depressed.  Stalk  short,  in  a  confined  but 
deep  cavity.  Skin  bright  yellow,  nearly  covered  with  clear 
yellow  russet.  Flesh  inclining  to  yellow,  crisp  and  tender. 
Juice  brisk  and  saccharine. 

An  excellent  dessert  apple  from  November  till  the  en4 
of  May. 


AJPPLESi  69 

Raised  by  James  Carrel,  Nurseryman,  at  Pinner,  Mid- 
dlesex, in  1810.  It  produced  its  first  fruit  in  1818,  and 
was  first  exhibited  at  the  Horticultural  Society  in  1820. 

155.  RiBSTON  Pippin.  Uort.  Soc.  Cat.  No.  946. 
Pom.  Mag.  t.    141. 

Formosa  Pippin.      Hort.    Trans.  Vol.  iii.  p.  322. 
Traver's  Apple.     lb.     Vol.  iii.  p.  324.,  according  to  the 
Pom.  Mag. 

Glory  of  York.  Hort.  Soc.  Cat.  No.  946. 
Fruit  middle-sized,  somewhat  irregularly  formed,  with  a 
few  broad,  obtuse,  indistinct  angles  on  its  sides,  and  gene- 
rally more  broad  than  long ;  about  two  inches  and  three 
quarters  in  diameter,  and  two  inches  and  a  quarter  deep.  Eye 
rather  small,  with  a  closed  calyx,  placed  in  an  irregularly 
angular  basin.  Stalk  half  an  inch  long,  slender,  inserted 
in  a  rather  narrow,  funnel-shaped  cavity,  seldom  protruding 
beyond  the  base.  Skin  pale  yellow,  russetty  in  the  crown 
and  round  the  stalk,  and  mottled  thinly  with  dull  red  on 
the  sunny  side.  Flesh  pale  yellow,  firm,  crisp.  Juice  sac- 
charine, with  a  pungent,  rich,  and  delicious  aromatic  fla-- 
vour. 

A  dessert  apple  from  October  till  April,  but  it  is  gene- 
rally in  its  greatest  perfection  when  it  has  been  gathered  a 
month  or  six  weeks. 

The  Ribston  Pippin  may  be  truly  said  to  be  one  of  the 
best,  and  certainly  is  one  of  the  most  popular  dessert  apples 
of  the  present  day,  as  well  known  as  the  Golden  Pippin  and 
the  Nonpareil ;  and  a  greater  number  of  trees  of  it  are  sold 
by  nurserymen  throughout  England,  than  of  both  those  sorts 
put  together.     It  was  raised,  according  to  traditionary  ac- 
counts, from  some   pips   v/hich  which  were  brought  from 
Rouen,  about  the  year  1688,  and  sown  in  the  garden   at 
Ribston  Plall,  near  Knaresborough,  in  the  county  of  York. 
156.   Royal  Pearmain.      Rea^s  Flora^  1665,  No.  16. 
Herefordshire  Pearmain.     Hert.  Soc.  Cat.  No.  757* 
Parmain  Royal.     Knoop.  Pom.  p.  71.  t.  12. 
Parmain  Royal  de  longue  duret'.     /6.  p.  131. 
Parmain  double.     lb. 

Engelsche  Konings  of  King's  Pepping.     lb. 
Fruit  above  the  middle  size,  oblong,  and  somew^hat  coni- 
cal, about  two  inches  and  a  half  deep,  and  two  inches  and 
three  quarters  in  diameter,  slightly  angular  on  its  sides.  Eye 
rather  small,  open,  with  a  reflexed  calyx,  seated  in  a  narrow, 


60  APPLES. 

shallow,  russetty  basin,  scarcely  marked  by  plaits.  Stalk 
half  an  inch  long,  slender,  rather  deeply  inserted,  protruding 
just  beyond  the  base.  Skin  dull,  pale  yellowish  green,  in- 
terspersed with  gray  russetty  specks,  especially  on  the  sunny 
side,  where  it  is  tinged  with  a  soft  brown,  and  marked  with 
a  few  narrow  broken  stripes.  Flesh  pale  greenish  yellow, 
tender,  crisp.  Juice  saccharine^  and  of  a  very  pleasant  aro- 
matic richness. 

A  dessert  apple  from  November  till  February  or  March. 

This  very  excellent  apple  is  of  many  years'  standing  in 
this  country,  although  far  from  being  common  in  the  nurse- 
ries, another  apple  having  unjustly  usurped  its  name. 

157.  Royal  Reinette..    Hort.  Trans.  Vol',  iv.  p.  529. 
Fruit  rather  small,  a  little  more  conical  than  the  Golden 

Reinette.  Eye  large  and  open,  in  an  even  and  small  basin. 
Stalk  very  short,  with  the  flesh  growing  pretty  closely  round 
it.  Skin  delicate  yellow,  sprinkled  with  a  few  dark  spots  ; 
on  the  sunny  side  stained  and  striped  with  delicate  but  bril- 
liant red,  and  covered  with  numerous  gray  spots  ;  the  whole 
surface  highly  polished  and  shining.  Flesh  pale  yellow. 
Juice  of  excellent  flavour. 

A  dessert  apple  from  November  till  April  and  May. 

This  very  beautiful  apple  is  cultivated  in  the  western  parts 
of  Sussex  ;  fruit  from  the  Earl  of  Egremont's,  at  Petworth, 
was  exhibited  at  the  Horticultural  Society  in  1820. 

158.  Stone  Pippin.  G.  LindL  in  Hort.  Trans.  Yol. 
iv.  p.  69. 

White  Stone  Pippin.      Hort.  Soc.  Cat.  No.  1157. 

White  Pippin  q/'JVor/b/A-. 

Fruit  middle  sized,  of  an  oblong  figure,  tapering  to  the 
crown,  where  it  is  narrow,  somewhat  angular  on  its  sides. 
Eye  small,  hollow,  surrounded  by  slight  obtuse  bold  plaits. 
Stalk  slender,  not  protruded  beyond  the  base.  Skin  very 
smooth,  pale  green,  becoming  yellow  when  kept  a  few 
weeks.  Flesh  very  firm  and  dense.  Juice  not  plentiful, 
sharp,  slightly  acid,  becoming  sweet  when  mature,  v,  ith  a 
little  perfume. 

A  dessert  and  culinary  apple  from  November  till  July  or 
August. 

This  is  a  valuable  Norfolk  apple,  known  in  the  Norwich 
market  by  the  name  of  White  Pippin.  The  fruit,  when  peel- 
ed, sliced,  and  boiled  in  sugar,  becomes  transparent,  afford- 
ing for  many  months  a  most  delicious  sweetmeat  for  tarts. 
The  tree  grows  to  a  large  size,  is  very  hardy,  and  in  all  sea- 


APPLES.  61 

sons  an  abundant  bearer.  It  is  highly  deserving  of  an  ex- 
tended cultivation. 

158.*  Tarvey  Codlin.     Hort.  Trans.  Yol.  vii.  p.  338. 

The  skin  is  a  dull  oHve  green,  with  an  imperfect  mixture 
of  yellow;  on  the  exposed  side  it  is  yellowish  red,  much 
spotted  with  broken  rows  of  large  blood-red  dots.  The  flesh 
is  white  and  juicy,  with  the  taste  of  an  English  Codlin. 

A  very  good  apple,  in  its  season,  in  Ross-shire,  in  Novem- 
ber and  December. 

This  was  raised  from  a  seed  of  the  Manx  Codlin,  by  Sir 
George  Steuart  Mackenzie,  in  his  garden  at  Coul,  near  Ding- 
wall, an  account  of  which  is  given  by  him,  in  a  paper  in  the 
Horticultural  Transactions,  dated  March  12,  1827. 

159.  White  Spanish  Reinette.     Pom.  Mag.  t.  110. 

Reinette  Blanche  d'Espagne.  Maijer^s  Pomona,  accord- 
ing to  the  Pom.  J\Iag. 

D'Espagne,  \ 

De  Ratteau,  >  of  foreign  Gardens. 

Concombre  Ancien,  j 

^^uu^IS^^^  m>-     •     )  of  the  English  and  Jlmeiicans, 

Cobbett  s  Fall  Pippm,  \  J  ^^^^.^ing  to  the  Pom.  Mag. 

Large  Fall  Pippm,        / 

Pruit  very  large,  roundish  oblong,  about  three  inches  and 
three  quarters  deep,  and  three  inches  and  a  half  in  diameter, 
irregular  in  its  outline,  with  broad  irregular  ribs  on  its  sides, 
which  terminate  in  an  uneven  crown,  where  it  is  nearly  as 
broad  as  at  the  base.  £j/e  large,  open,  very  deeply  placed 
in  a  broad-angled,  oblique,  irregular  basin.  SiaXk  half  an 
inch  long,  not  deeply  inserted,  in  a  rather  small  evenly-form- 
ed cavity,  ^hin  smooth,  yellowish  green  on  the  shaded 
side,  tinged  with  orange  where  exposed  to  the  sun.  Flesh 
yellowish  white,  crisp,  and  tender,  with  a  rich  sugary  juice. 

A  dessert  apple,  and  for  cuhnary  purposes  £ilso,  from  No- 
vember till  February  or  March. 

This  extremely  valuable  apple  is  at  present  but  little  known 
in  England,  although,  from  specimens  exhibited  at  the  Hor- 
ticultural Society  in  1829,  by  John  Darby,  Esq.,  it  appears 
that  very  ancient  trees  of  it  exist  in  Sussex.  In  America  it 
is  called  Fall  Pippin,  under  which  name  it  has  been  for  some 
time  sold  by  Mr.  Cobbett. f 

t  There  ie  some  mistake  here.  The  white  Spanish  Reinette  and  our  Fall  Pip- 
pin are  different  apples,  however  they  may  resemble  each  other  in  shape ;  ilia 
former  apple  may  keep  well  till  March,  but  the  latter  will  not  keep  till  the  end  of 
December,  when  it  gets  dry  and  meally  ;  it  is  perfectly  ripe  in  November.  —  Am.  Ed 

6 


62  APPLES. 

160.  Whitmore's  Pippin.     Hort.  Soc.  Cat.  No.  1158. 
Fruit  middle  sized,  of  a  very  regular,  somewhat  conical 

figure,  with  eight  or  ten  obtuse  angles  on  the  sides,  which 
terminate  more  distinctly  in  the  crown,  where  it  is  almost 
drawn  to  a  point.  Eye  very  narrow,  flat.  Stalk  three  quar- 
ters of  an  inch  long,  slender,  deeply  inserted,  cmd  not  pro- 
truded beyond  the  base.  Skin  a  clear  yellowish  green, 
sprinkled  with  numerous  small  dark  green  specks  ;  on  the 
sunny  side  tinged  with  faint  red.  Flesh  whitish  green,  break- 
ing.    Juice  brisk,  with  a  slight  aromatic  flavour. 

A  winter  dessert  and  culinary  apple  from  November  till 
January  or  February. 

161.  Winter  Pearmain.     Raij,  1688. 
Old  Pearmain.      Pom.  Hereford,  t.  29. 
Parmain  d'Hiver.     Knoop.  Pom.  p.  64.  t.  II. 
Pepin  Parmain  d' Angle terre.     lb.  p.  131. 

Fruit  middle  sized,  regularly  shaped,  tapering  a  little  from 
the  base  to  the  crown,  which  is  a  little  nan^owed.  Eye 
small,  and  closed  by  the  short  segments  of  the  calyx.  Stalk 
short,  slender,  protruding  a  little  beyond  the  base.  Skin  a 
grass  green,  with  a  little  colour  of  a  livid  red  on  the  sunny 
side,  interspersed  with  a  few  dark  specks,  particularly  on  the 
produce  of  old  trees,  especially  those  which  are  encumbered 
with  a  profusion  of  wood.  Flesh  pale  green,  firm,  crisp. 
Juice  not  plentiful,  but  saccharine,  and  of  a  slight  aromatic 
flavour. 

A  dessert  apple  from  November  till  March. 

162.  Winter  Red  Calville.     Nursery  Catalogues. 
Calville  Rouge.     Duhamel,  4.  t.  3. 

Calville  Rouge  d'Hiver.  Bon  Jard.  1827,  p.  323. 
Hor.  Soc.  Cat.   132. 

Fruit  large,  of  an  oblong  figure,  broader  at  the  base  than 
at  the  crown,  about  three  inches  in  diameter,  and  three 
inches  and  a  half  deep.  Eye  large,  rather  deeply  sunk. 
Stalk  three  quarters  of  an  inch  long,  rather  deeply  inserted. 
Skin  pale  red  on  the  shaded  side,  but  where  exposed  to  the 
sun,  of  a  much  deeper  colour.  Flesh  tender,  with  an  agree- 
able juice. 

A  culinary  apple  from  November  till  February. 

Sect.  VII.  —  Russets  and  Nonpareils. 

163.  Acklam's  Russet.  Forsyth,  Ed.  3.  No.  1. 
Hort.  Soc.  Cat.  No.  977. 


APPLES.  63 

Fruit  below  the  middle  size,  perfectly  round  in  its  out- 
line, and  rather  flat ;  about  two  inches  and  a  quarter  in  di- 
ameter, and  two  laches  deep.  Eye  small,  with  a  converg- 
ing calyx,  sunk  in  a  very  regular,  circular,  open  basin,  free 
from  plaits.  Stalk  half  an  inch  long,  even  with  the  base. 
Ski7i  pale  yellowish  green,  covered  with  a  very  thin,  smooth, 
gray  russet,  in  which  are  interspersed  numerous  yellowish 
gray  specks.  Flesh  greenish  white,  very  firm  and  crisp. 
Juice  sugary,  and  of  a  high  poignant  flavour. 

A  very  neat  dessert  apple  from  November  till  February. 

164.  Aromatic  Russet.  Kiirserij  Catalogues.  But 
not  o^HorL  Soc.  Cat,  1061. 

Fruit  middle-sized,  a  little  conical,  but  flattened  at  both 
the  base  and  the  crown.  Eye  small,  a  little  depressed. 
Stalk  very  short,  deeply  inserted.  Ski?i  green,  covered  with 
a  thin  gtay  russet,  and  a  little  tinged  with  dull  red  on  the 
sunny  side.  Flesh  greenish  white,  firm,  crisp,  but  tender. 
Juice  saccharine  and  perfumed. 

A  dessert  apple  from  November  till  February. 

The  wood  of  this  tree  is  straight,  rather  slender ;  and 
when  the  young  branches  are  vigorous,  they  are  furnished 
with  spurs,  somewhat  in  the  manner  of  the  Nonesuch.  It 
is  a  very  hardy  sort,  and  an  excellent  bearer. 

165.  Ashmead's  Kernel.     Hort.  Soc,  Cat.   No.  20. 
Dr.  Ashmead's  Kernel,  of  the  Gloucestershire  Gardens. 
Fruit  rather  small,  not  much  unlike  the  old  Nonpareil, 

except  in  being  a  little  longer,  and  having  a  few  obtuse  an- 
gles running  from  the  base  to  the  crown,  which  is  somewhat 
narrow.  Eye  small,  a  little  depressed.  Stalk  three  quar- 
ters of  an  inch  long,  slender,  and  inserted  half  its  length  in  a 
conical  cavity.  Skin  of  a  pale  brownish  gray  russet  upon  a 
green  ground,  and  of  a  brownish  orange  colour  on  the  sunny 
side.  Flesh  firm  and  crisp.  Juice  plentiful,  of  an  excel- 
lent and  rich  aromatic  flavour. 

A  very  neat  dessert  apple  from  November  till  May. 

The  habit  and  general  appearance  of  the  tree  is  very  much 
like  that  of  a  Nonpareil,  and  there  can  be  no  doubt  of  its 
having  originated  from  a  seed  of  that  fruit.  It  is  a  Glou- 
cestershire apple,  and  was  raised  by  a  Dr.  Ashmead,  of 
Ashmeads,  in  that  county.  It  is  a  very  valuable  and  hardy 
variety,  highly  deserving  of  cultivation. 

166.  Bowyer's  Russet.  Hort.  Soc.  Cat.  No.  979. 
Pom.  Mag.  t.  121. 

Fruit  below  the  middle  size,  broadest  at  the  base ;  the 
outline  tolerably  round,  about  two  inches  and  a  quarter  in 


64  APPLES. 

diameter,  and  one  inch  and  three  quarters  deep.  Eye  close, 
in  a  small  depression,  surrounded  by  obscure  wrinkled 
plaits.  Stalk  half  an  inch  long,  inserted  in  a  middle-sized 
evenly-formed  cavity.  Skin  covered  all  over  with  a  fine 
golden  russet.  Flesh  greenish  white,  with  a  tinge  of  yellow, 
and  having  a  sharp,  rich,  aromatic  jm'ce. 

A  very  handsome  and  valuable  dessert  apple  in  the  month 
of  September,  and  will  keep  a  few  weeks  after  this  time. 

167.  Braddick's  Nonpareil.  Hort.  Trans,  Vol.  iii. 
p.  268.  t.  10.  f.  3. 

Fruit  of  a  flattened  globular  figure,  three  inches  in  its 
widest,  and  two  inches  and  a  half  in  its  shortest  diameter, 
not  much  lessened  near  the  eye,  and  nearly  flat  at  the  stalk. 
Eye  rather  small,  inserted  in  a  somewhat  deep  and  nearly 
rounded  basin,  almost  without  plait  or  wrinkle.  Stalk  short, 
not  deeply  inserted.  Skin  smooth,  greenish  near  tfte  stalk, 
becoming  tinged  with  yellowish  brown,  and  a  considerable 
portion  of  brownish  red  on  the  sunny  side,  and  generally  a 
patch  of  fine  russet  round  the  eye.  Stalk  short,  not  deeply 
inserted.  Flesh  yellowish,  sweeter  and  more  melting  than 
the  old  Nonpareil,  with  a  richly-sugared  and  shghtly-aro- 
niatic  juice. 

A  dessert  apple  from  October  till  Christmas. 

This  very  valuable  apple  was  raised  by  John  Braddick, 
Esq  ,  in  his  garden  at  Thariies  Ditton,  in  Surrey. 

168.  Early  Nonpareil.  G,  Lincll.  Plan  of  an  Or^ 
chard,  1796. 

cr'^'TV-^'^^PT^'     ]  Gardeners^  :N'ames  in  JYorfolk, 
otagg's  JNonpareil,        j  "^ 

Hicks's  Fancy,      Hort.  Soc.  Cat.  No.  450. 

Fruit  middle-sized,  a  little  more  long  than  broad,  and 
somewhat  narrowed  at  the  crown.  Eye  small,  in  a  very 
shallow  basin.  Stalk  three  quarters  of  an  inch  long,  slen- 
der. Skin  yellowish,  covered  with  a  very  thin  russet,  in- 
terspersed with  a  few  gray  specks,  i^/e.s/i  yellowish  white, 
very  crisp,  and  tender.  Juice  plentiful,  of  a  rich  and  highly 
aromatic  flavour. 

A  dessert  apple  in  October  and  November. 

This  very  excellent  apple  was  raised  from  a  seed  of  the  old 
Nonpareil,  by  a  nurseryman  of  the  name  of  Stagg,  at  Cais- 
ter,  near  Great  Yarmouth,  in  Norfolk,  about  fifty  years  ago. 
The  tree  has  much  the  appearance  of  the  Nonpareil,  except 
its  wood  being  shorter,  and  of  a  more  upright  growth.  It  ia 
a  hardy  bearer,  and  highly  deserving  of  cultivation. 


APPLES.  65 

169.  Fenouillet  Gris.     Duhamel,  10.  t.  5. 
Anis.     lb. 

Caraway  Russet.     HorU  Soc.  Cat  No.  982. 
Spice  Apple.  \ 

Brown  Apple  of  Burnt  Island.      \  lb.    No.  1061. 
Rook's-nest  Apple,  j 

Fruit  rather  small,  roundish  ovate,  of  a  very  regular  out- 
hne,  without  any  angles  on  its  sides,  about  two  inches  and 
a  quarter  in  diameter  at  its  base,  and  two  inches  deep. 
Eye  small,  with  naiTOW  diverging  segments,  deeply  sunk  in 
a  narrow  funnel-shaped  basin.  Stalk  short,  deeply  sunk  in 
a  funnel-shaped  cavity,  quite  within  the  base.  Skin  yellow- 
ish gray,  covered  with  a  thin  russet,  and  very  slightly  tinged 
with  brown  on  the  sunny  side.  Flesh  yellowish  white, 
crisp,  tender,  with  a  saccharine  and  highly  flavoured  aro- 
matic juice. 

A  desert  apple  from  November  till  February. 
This  is  a  very  neat  French  apple,  and  has  been  some 
years  in  the  London  Nurseries,  where  it  is  often  sold  un- 
der the  name  of  Aromatic  Russet.  The  tree  is  a  rather 
small  grower,  with  slender,  smooth,  wiry  branches,  which 
seldom  produce  any  spurs  upon  those  of  the  present  year  : 
it  is  hardy,  and  a  good  bearer. 

170.  Golden  Russet.     Forsyth,  Ed.  3.  No.  57.  Hort. 
Soc.  Cat.  No  983. 

Fi^uit  below  the  middle  size,  pretty  regular  in  its  outline, 
without  angles,  generally  about  two  inches  deep,  and  two 
inches  and  a  quarter  in  diameter.  Eye  rather  small,  close, 
moderately  depressed,  surrounded  by  irregular  plaits,  part 
of  which  are  more  prominent  than  the  rest.  Stalk  very  short, 
deeply  inserted  in  an  uneven  narrow  cavity,  not  protruding 
so  far  as  the  base.  Skin  thick,  of  a  pale  copper-coloured 
yellowish  russet,  very  thick  and  rough  on  the  shaded  side, 
with  a  few  patches,  occasionally,  of  bright  red  on  the 
sunny  side,  and  verrucose  at  the  base.  Flesh  pale  yellow, 
very  firm  and  crisp.  Juice  not  plentiful,  but  saccharine,  ox 
an  aromatic  and  slightly  musky  flavour. 
A  dessert  apple  from  December  till  April. 
The  Golden  Russet  has  been  known  in  our  gardens  ever 
since  the  time  of  Ray,  who  makes  it  synonymous  with  the 
Aromatic  Russet.  The  trees  are  very  hardy,  bearing  well 
in  bleak  situations  ;  they  grow  to  a  good  size,  and  are  ra- 
ther remarkable,  in  having  a  profusion  of  slender  pendulous 
branches. 

6* 


66 


APPLES. 


171.  Horsham  Russet.  G.  Lindl.  in  Hort.  Trans. 
Vol.  iv.  p.  69. 

Fruit  about  the  size  of  a  Nonpareil,  but  not  so  regular 
m  its  outline,  generally  about  two  inches  and  a  quarter  in 
diameter,  and  two  inches  deep.  Eije  small,  closed,  in  a 
small  depression  without  angles.  Stalk  short,  rather  thick, 
rather  deeply  inserted  in  a  wide  uneven  cavity.  Skin  pale 
green,  covered  with  a  thin  yellowish  gray  russet  round  its 
upper  part,  with  a  pale  salmon-coloured  tinge  on  the  sunny 
side.  Flesh  greenish  white,  firm,  crisp.  Juice  plentiful, 
of  a  high  aromatic  Nonpareil  flavour. 

A  dessert  apple  from  November  till  March. 

Raised  from  the  seed  of  a  Nonpareil  about  thirty  years 
ago,  by  Mrs.  Goose,  of  Horsham,  Saint  Faith's,  near  Nor- 
wich.    It  is  a  very  hardy  tree,  and  a  good  beaier. 

172.  Hunt's  Duke  of  Gloucester.  Hort.  Trans. 
Vol.  iv.  p.  525. 

Hunt's  Nonpareil.     Hort.  Soc.  Cat.  No.  659. 

Fruit  middle-sized,  resembling  a  Nonpareil  in  form,  but 
is  a  litle  more  oval.  Skin  a  clear  green  on  the  shaded  side, 
but  little  of  that  colour  is  visible,  nearly  the  whole  being  co- 
vered with  thin  russet,  becoming  coarser  and  thicker  round 
the  eye  ;  on  the  sunny  side  it  is  tinged  with  a  reddish  brown. 
Flesh  white,  mixed  with  green,  like  the  old  Nonpareil,  crisp, 
juicy,  and  high  flavoured. 

A  dessert  apple  from  November  till  March  or  April. 

Raised  by  Dr.  Fry,  of  Gloucester,  from  a  seed  of  the 
Nonpareil,  and  was  iirst  exhibited  at  the  Horticultural  So- 
ciety in  1820. 

173.  Knobby  Russet.     Hort.  Trans.  Vol.  iv.  p.  219. 
Fruit  middle-sized,  of  an  oval  form.     Eye  considerably 

depressed.  Stalk  short,  deeply  inserted.  Skin  yellow,  with 
a  mixture  of  gi-een,  but  nearly  covered  with  russetty  warts. 
Flesh  yellowish,  crisp,  not  juicy,  but  sweet  and  high  fla- 
voured. 

A  dessert  apple  from  November  till  May. 

Fruit  from  Midhurst,  in  Sussex,  gathered  from  the  tree 
in  January,  1820,  was  exhibited  at  the  Horticultural  So- 
ciety in  March  and  May  following.  It  is  a  valuable  fruit, 
and  extremely  hardy. 

174.  Martin  Nonpareil.  Hort.  Trans.  Vol.  iii.  p. 
456.      Pom.  Mag.  t.  79. 

Fruit  larger  than  that  of  the  old  Nonpareil,  and  more  irregu- 
lar in  figure  ;  it  is  generally  roundish,  sometimes  approaching 


APPLES.  67 

a  conical  form.  Eye  rather  wide,  surrounded  by  broad  an- 
gular plaits.  Stalk  short,  thick,  not  deeply  inserted.  Skin 
lemon  colour,  sprinkled  and  shaded  with  yellowish  brown 
russet.  Flesh  yellow,  firm.  Juice  saccharine  and  rich. 
A  dessert  apple  from  December  till  May. 
This  very  valuable  apple  was  raised  by  the  Rev.  George 
Williams,  of  Martin  Hussingtree,  near  Worcester. 

175.  Old  Nonpareil.  Langley,  Pom.  t.  79.  f.  4. 
Pom.  Mag.  t.  86. 

Non-Pareille.     Duhamel,  35.  t.  12.  f.  2. 
Nom-Pareil.     Knoop  Pom.   t.  9. 
Reinette  Nompareille.     J6.  p.  51. 

GriJne  Reinette,  of  the  Germans,  according  to  the  Pom. 
Mag. 

Fruit  approaching  to  middle-sized,  flat,  broadest  at  the 
base.  Eye  very  small,  prominent,  or  very  slightly  depress- 
ed. Stalk  an  inch  long,  slender,  three  quarters  of  which 
protrudes  beyond  the  base.  Skin  when  fully  ripened,  green- 
ish yellow,  slightly  coated  with  light  russet ;  occasionally, 
where  fully  exposed  to  the  sun,  of  a  reddish  brown.  Flesh 
very  firm,  crisp.  Juice  not  plentiful,  but  of  a  most  singu- 
larly rich,  poignant,  aromatic  flavour. 

One  of  our  most  admired  dessert  apples,  in  its  greatest 
perfection  from  Christmas  to  Lady-day. 

Switzer,  in  1724,  says,  "  The  Nonpareil  is  no  stranger 
in  England,  though  it  might  have  had  its  origin  in  France  ; 
yet  there  are  trees  of  it  about  the  Ashtons,  in  Oxfordshire, 
of  about  one  hundred  years  old,  which  (as  they  have  it  by 
tradition)  were  first  brought  out  of  France,  and  planted  by 
a  Jesuit,  in  Queen  Mary's  or  Queen  Elizabeth's  time." 
From  which  it  appears  that  it  must  have  been  in  our  gar- 
dens above  two  centuries.  The  trees  are  regularly  good 
bearers  ;  and  when  grafted  upon  the  Doucin  stock,  upon  a 
good  soil,  and  under  judicious  management,  their  fruit  has 
been  as  perfect  as  the  best  of  our  newest  productions. 
176.  Old  Royal  Russet,  of  the  old  Gardens. 
Leather-coat  Russet. 

Fruit  above  the  middle  size,  rather  irregular  in  its  outline, 
about  three  inches  in  diameter,  and  two  inches  and  a  half 
deep.  Eye  small,  with  a  closed  calyx,  deeply  sunk  in  a 
narrow  oblique,  irregular  basin,  surrounded  by  blunt  plaits. 
Skin  a  rough  gray  russet,  upon  a  green  ground,  with  dull 
brown  breaking  through  on  the  sunny  side.     Flesh  greenish 


68  APPLES. 

white,  very  firm.  Juice  not  plentiful,  very  sharp  sub-acid, 
with  a  slight  astringency  before  fully  matured. 

A  culinary  apple  from  November  till  April. 

Late  in  the  season,  when  it  begins  to  shrivel,  it  eats  pretty 
well ;  but  before  that  time  it  is  too  harsh  to  bring  to  ta- 
ble. The  trees  grow  to  the  largest  size,  are  very  hardy,  and 
in  all  seasons  great  bearers. 

The  Leather-coat  Russet  of  some  country  orchards  is  very 
different  from  this,  very  inferior,  and  making  a  very  ugly 
tree,  mostly  full  of  disease,  and  not  worth  cultivating. 

177.  Patch's  Russet.     Hort.  Soc.  Cat.   No.  993. 
Fruit  middle-sized,  somewhat  ovate,  slightly  angular  on 

its  sides,  about  two  inches  and  a  quarter  deep,  and  two 
inches  and  a  half  or  two  inches  and  three  quarters  in  diame- 
ter. Eye  small,  with  a  long,  slender,  connivent  calyx,  pla- 
ced in  a  narrow,  somewhat  irregularly  formed  basin.  Stalk 
an  inch  long,  very  slender,  inserted  in  a  funnel-shaped  cavity, 
one  half  protruding  beyond  the  base.  Skin  pale  greenish 
yellow,  covered  with  a  thin  gray  russet.  Flesh  pale  yellow- 
ish white,  crisp.  Juice  brisk  acid,  with  a  rich  aromatic  fla- 
vour. 

A  dessert  apple  from  November  till  March. 

178.  Pennington  Seedling.  Hort.  Soc.  Cat.  No. 
778. 

Fruit  above  the  middle  size,  round,  slightly  angular  on 
the  sides,  and  somewhat  flattened,  broadest  at  the  base,  and 
narrowed  at  the  crown  ;  about  three  inches  in  diameter,  and 
two  inches  and  a  quarter  deep.  Eye  closed  with  long  slen- 
der segments  of  the  calyx,  in  a  rather  shallow  irregularly 
formed  hollow.  Stalk  three  quarters  of  an  inch  long,  strong, 
inserted  in  a  wide  uneven  cavity,  protruding  beyond  the 
base.  Skin  green  when  first  gathered,  with  numerous  small 
russetty  specks  on  the  shaded  side  ;  where  exposed  to  the 
sun,  covered  pretty  thickly  with  a  scabrous  warty  russet,  and 
tinged  a  litle  with  pale  brown.  Flesh  yellowish  white,  firm, 
crisp,  juicy,  saccharine,  mixed  with  a  brisk  acid,  and  of  an 
agreeable  aromatic  flavour. 

A  dessert  apple  from  November  till  March. 

This  is  a  new  variety,  and  appears  to  be  a  very  valuable 
apple,  the  description  of  which  was  taken  from  a  fruit  grown 
in  the  Horticultural  Garden  at  C  his  wick  in  1830. 

179.  Pile's  Russet.     Miller,  Ed.  8.  No.  17. 

Fruit  above  the  middle  size,  irregularly  formed,  with 
broad  ribs  extending  from  the  base  to  the  crown,  where  it  is 


APPLES.  69 

rather  narrow,  two  inches  and  three  quarters  in  diameter, 
and  two  inches  and  a  quarter  deep.  Eye  closed,  with  a 
somewhat  long  leafy  calyx,  seated  in  a  narrow  oblique,  an- 
gular basin.  Stalk  short,  deeply  inserted  in  a  wide  uneven 
cavity,  not  protruding  beyond  the  base.  Skin  pale  green, 
covered  with  a  good  deal  of  russet,  and  tinged  with  muddy 
orange  or  dull  brown  on  the  sunny  side.  Flesh  very  firm, 
crisp.  Juice  saccharine,  with  a  sub-acid  briskness  and  aro- 
matic flavour. 

A  dessert  as  well  as  culinary  apple  from  November  till 
March  or  April.  Towards  the  spring  when  the  fruit  be- 
gins to  shrivel,  the  Pile's  Russet  is  an  excellent  table  fruit. 

180.  Pine-Apple  Russet.  G.  Liiidl.  Plan  of  an  Or- 
chard, 1796. 

Hardingham's  Russet,  of  the  JYorwich  Gardens. 

Fruit  above  the  middle  size,  roundish  ovate,  with  broad 
obtuse  angles  on  its  sides,  about  two  inches  and  three  quar- 
ters in  diameter,  and  two  inches  and  a  half  deep.  Eye 
small,  with  a  very  short  connivent  calyx,  placed  in  a  shallow 
depression,  surrounded  by  ten  rather  unequal  plaits.  Stalk 
an  inch  long,  inserted  in  an  uneven  cavity,  one  half  of  which 
protrudes  beyond  the  base.  Skin  pale  greenish  yellow,  al- 
most covered  with  white  specks  on  one  part,  and  a  thick 
scabrous  yellowish  russet  on  the  other,  which  extends  round 
the  stock.  Flesh  very  pale  yellow,  crisp,  very  short  and 
tender.  Juice  more  abundant  than  in  any  apple  I  hrive 
ever  met  with,  as  it  generally  runs  very  copiously  as  soon  as 
cut  open,  saccharine,  with  that  just  proportion  of  acid  which 
characterises  our  most  valuable  fruits,  and  of  a  spicy  aro- 
matic flavour,  with  a  high  perfume. 

A  dessert  apple  from  the  end  of  September  to  the  middle 
of  October. 

This  most  valuable  apple  has  taken  its  name  from  its 
abundance  of  juice,  which  somewhat  resembles  that  of  a 
pine-apple.  The  oldest  tree  remembered  in  Norwich  was 
growing  a  century  ago  in  a  garden  belonging  to  Mr.  Har- 
dingham,  who  died  but  a  few  years  ago.  The  garden  now 
belongs  to  Mr.  William  Youngman.  It  is  undoubtedly  one 
of  the  best  apples  of  its  season,  and  is  highly  deserving  of 
cultivation. 

181.  PiTMASTON  Nonpareil.  Hort.  Trans.  Vol.  v. 
p.  267.  t.  10.  f  4. 

Pitmaston  Russet  Nonpareil.     lb. 

Saint  John's  Nonpareil.     Hort.  Soc.  Cat,  6^9, 


70  APPLES. 

Fruit  middle-sized,  flatly  compressed,  rather  narrowest 
at  the  crown,  near  three  inches  in  its  wddest,  and  two  inches 
and  a  half  in  its  shortest  diameter.  Eye  rather  open,  in  a 
broad  shallow  basin,  surrounded  by  slight  irregular  plaits. 
Stalk  short,  not  deeply  inserted.  Skin  of  a  dull  green,  near- 
ly covered  with  russet,  a  little  mixed  with  yellow,  and  faint 
red  on  the  sunny  side.  Flesh  greenish,  rather  more  inclined 
to  yellow  than  that  of  the  Nonpareil.  Juice  rich,  with  a 
high  aromatic  flavour,  and  the  peculiar  perfume  of  the  Non- 
pareil. 

A  dessert  apple  of  great  merit  in  November  and  De- 
cember. 

Raised  by  John  Williams,  Esq.  in  his  garden  at  Pitmas- 
ton,  St.  John's,  near  Worcester. 

1S2.  Powell's  Russet.     Hort.  Soc.  Cat.  No.  994. 

Fruit  rather  small,  about  two  inches  in  diameter,  and  an 
inch  and  three  quarters  deep,  somewhat  flat  at  both  ends, 
and  quite  free  from  angles  on  its  sides.  Eye  small,  open, 
slightly  sunk  in  a  shallow  narrow  basin.  Stalk  half  an  inch 
long,  slender,  inserted  in  a  very  regular  round  cavity,  twice 
as  deep  as  the  crown.  Skin  pale  yellowish  green,  partially 
covered  with  a  thin  pale  russet,  but  wholly  covered  round 
the  crown,  and  shaded  with  brown  on  the  sunny  side.  Flesh 
firm,  of  a  clear  pale  yellow.  Juice  plentiful,  saccharine  and 
approaching  in  flavour  to  a  well-ripened  Nonpareil. 

A  very  neat  dessert  apple  from  November  till  January. 

This  a  good  deal  resembles  the  Acklam's  Russet,  except 
in  the  crown,  which  is  narrower,  and  the  depression  not 
quite  so  deep.  It  is  a  very  neat  and  excellent  little  apple, 
and  may  be  justly  reckoned  one  of  our  best  Russets. 

183.  Reinette  de  Hongrie.  Hort.  Soc,  Cat.  No. 
908. 

Fruit  middle-sized,  round,  and  somewhat  flat,  without  any 
angles  on  its  sides,  two  inches  and  a  quarter  deep,  and  two 
inches  and  three  quarters  in  diameter.  Eye  rather  small, 
with  a  connivent  calyx,  seated  in  a  deep  basin,  surrounded 
by  a  few  slight  plaits.  Stalk  short,  deeply  inserted  in  a  knob- 
by cavity.  Skin  a  completely  thick,  rough  gray  russet,  w  ith 
a  little  faint  orange  on  the  sunny  side,  the  whole  covered 
with  numerous  warty  specks,  more  or  less  prominent.  Flesh 
greenish  white,  intermixed  with  green,  firm,  crisp.  Juice 
saccharine,  of  a  rich  aromatic  flavour. 

A  dessert  apple  from  November  till  April. 

184.  Ross  Nonpareil,  Ho7i.  Trans.  Vol.  iii.  p.  454, 
Pom.  Mag.  t.  90. 


APPLES.  71 

Fruit  middle-sized,  roundish,  not  at  all  angular,  about 
two  inches  and  a  half  deep,  and  the  same  in  diameter,  but 
having  one  of  its  sides  a  little  longer  than  the  other.  Eye 
small,  placed  in  a  shallow  depression.  Stalk  an  inch  long, 
deeply  inserted,  protruding  beyond  the  base.  Skin  russet- 
ty,  and  stained  with  red  on  the  sunny  side.  Flesh  firm, 
greenish  white,  sweet  and  rich,  with  an  agreeable  perfumed 
fennel  flavour. 

A  dessert  fruit  from  November  till  April. 

This  is  of  Irish  origin,  and  is  one  of  the  few  fennel-fla- 
voured apples  which  are  cultivated  among  us.  It  is  a  great 
bearer,  and  healthy  on  all  soils,  and  deser\'es  an  extended 
cultivation. 

185.  Royal  Russet.  Miller,  £d.  8.  No.  15.  Pom. 
Mag.  t.  125. 

Passe-Pomme  de  Canada,    >    of  the  French,  according 

Reinette  de  Canada  grise,  j         to  the  Pom,  Mag. 

Fruit  large,  broad  at  the  base,  enlarged  in  the  middle, 
and  narrowed  at  the  crown,  about  three  inches  and  three 
quarters  in  diameter,  and  nearly  three  inches  deep,  its  form 
being  rather  flat  than  oblong.  Eye  rather  small,  with  a  long, 
closed  calyx,  placed  in  a  narrow,  and  rather  deep,  unequally 
plaited  basin.  Stalk  very  short,  deeply  inserted  in  a  widely- 
formed  hollow.  Skin  dull  yellowish  green,  nearly  covered 
with  a  somewhat  thick  gray  russet,  tinged  with  a  little  orange 
brown  on  the  sunny  side.  Flesh  firm,  greenish  white,  with 
a  tinge  of  yellow.  Juice  saccharine,  with  a  good  deal  of 
acid,  and  a  slight  aromatic  flavour. 

A  culinary  apple  from  November  till  May. 

This  is  the  Royal  Russet  of  the  London  markets  ;  but  se- 
veral other  Russets  go  by  this  name  in  different  parts  of  Eng- 
land. What  is  understood  in  many  parts  of  the  country  as 
the  Royal  Russet,  is  described  under  the  name  of  Old  Royal 
Russet,  which  may  serve  to  distinguish  it  from  the  present 
one. 

186.  Sam  Young.  Hort.  Trans.  Yol.  iii.  p.  324,  and 
454.     Pom.  Mag.  t.  130. 

Irish  Russet.  Hort.  Soc.  Cat.  985,  according  to  the 
Pom.  Mag. 

Fruit  of  a  smallish  size,  somewhat  globular,  flattened, 
about  one  inch  and  three  quarters  deep,  and  two  inches  and 
a  half  in  diameter.  Eye  remarkably  wide  and  open,  in  a 
broad  depression.     Stalk  short.     Skin  bright  yellow,  with 


72  APPLES. 

minute  brown  spots,  and  a  considerable  quantity  of  russet, 
especially  round  the  stalk  ;  in  some  specimens  red  on  the 
sunny  side,  usually  cracking.  Flesh  inclining  to  yellow, 
mixed  with  green ;  tender,  and  melting.  Juice  plentiful, 
sweet,  with  a  delicious  flavour,  scarely  inferior  to  that  of  the 
Golden  Pippin. 

An  Irish  dessert  apple,  of  high  reputation,  ripe  in  Novem- 
ber, and  will  keep  good  for  two  months. 

The  merits  of  this  very  valuable  apple  were  made  known 
in  1818,  by  Mr.  Robertson,  of  Kilkenny.  It  is  certainly 
one  of  the  best  of  our  modern  apples,  and  cannot  have  too 
general  a  cultivation. 

187.  Scarlet  Nonpareil.  Hort.  Soc.  Cat.  No.  670. 
Pom.  Mag.  t.  87. 

Fruit  middle-sized,  larger  than  the  old  Nonpareil,  about 
two  inches  and  a  half  deep,  and  three  inches  in  diameter^ 
roundish,  without  any  angles  on  its  sides.  Eye  shallow, 
placed  in  a  regularly-formed  depression,  surrounded  with 
very  small  plaits.  Stalk  variable  in  length,  sometimes  nearly 
an  inch  long,  sometimes  a  thick  fleshy  knob.  Skin  deep  red 
next  the  sun,  sprinkled  with  pale  brown  dots ;  the  shaded 
part  yellowish  green,  passing  off"  into  streaks  towards  the 
junction  of  the  two  colours.  Flesh  firm,  yellowish  white, 
juicy,  rich,  and  very  excellent. 

A  dessert  apple  from  November  till  March. 

The  Scarlet  Nonpareil  was  raised  in  a  garden  belonging 
to  a  public  house  at  Esher,  in  Surrey,  about  1773,  from  a 
seed  of  the  Old  Nonpareil.  Mrs.  Grimwood  purchased 
the  original  stock,  from  which  some  plants  were  obtained  by 
Mr.  Kirke,  whose  annual  exhibitions  in  his  garden  of  large 
quantities  of  its  beautiful  fruit  have  caused  its  cultivation  now 
to  be  extended  to  almost  every  part  of  England,  where  it 
cannot  fail  of  being  universally  admired.  It  is  a  very  har- 
dy sort,  and  a  great  and  constant  bearer.  The  Schafer  ap- 
ple of  the  Germans,  quoted  in  the  Hort.  Soc.  Cat.  as  a  sy- 
nonym to  this,  is  found  to  be  a  distinct  variety. 

188.  Siely's  Mignonne.      G.  Lindl.  Cat.  1805. 
Pride  of  the  Ditches.     Local,  in  JVorvnch. 

Fruit  rather  small, about  one  inch  and  three  quarters  deep, 
and  the  same  in  diameter.  It  is  not  quite  circular,  in  conse- 
quence of  one  of  its  sides  being  occasionally  a  httle  flattened, 
but  is  without  any  angles.  Eye  small,  with  a  closed  calyx, 
placed  somewhat  deeply  in  a  rather  irregularly  formed  nar- 
row basin,  surrounded  by  a  few  small  plaits.      Stalk  half  an 


APPLES.  73 

inch  long,  slender,  about  one  half  within  the  base,  in  a  nar- 
row cavity,  and  occasionally  pressed  towards  one  side,  by  a 
protuberance  on  the  opposite  one.  Skin^  when  clear,  of  a 
bright  yellow,  but  mostly  covered  with  a  gray  netted  russet, 
rendering  the  skin  scabrous.  Flesh  greenish  yellow,  firm, 
crisp,  and  tender.  Juice  saccharine,  highly  aromatic,  and  of 
a  most  excellent  flavour. 

A  dessert  apple  from  November  till  February. 

This  neat  and  very  valuable  little  apple  was  introduced 
into  notice  about  thirty  years  ago  by  the  late  Mr.  Andrevf 
Siely  of  Norwich,  who  had  it  growing  in  his  garden  on  the 
Castle  Ditches,  and  being  a  favourite  with  him,  he  always 
called  it  the  Pride  of  the  Ditches.  The  tree  is  a  weak  grow- 
er, and  somewhat  tender.  It  is,  therefore,  advisable  to 
graft  it  upon  the  Doucin  stock,  and  train  it  either  as  a  dwarf, 
or  as  an  espalier  in  the  garden.  Its  name  of  Siely's  Mig- 
nonne  was  first  published  in  my  Nursery  Catalogue  of 
1805. 

189.  Sweeney  Nonpareil.  Hort.  Trans,  Vol.  iv.  p. 
526. 

Fruit  somewhat  in  the  form  of  the  old  Nonpareil,  but 
more  irregular  in  its  outhne,  and  larger,  about  two  inches 
and  a  half  deep,  and  three  inches  in  diameter.  Eye  smaU, 
perfectly  closed  by  the  short  segments  of  the  calyx,  seated 
in  a  narrow  and  shallow  depression,  surrounded  by  a  few 
wrinkled  plaits.  Stalk  an  inch  long,  slender,  inserted  in  a 
wide  but  shallow  cavity  ;  and,  like  the  old  Nonpareil,  it  pro- 
trudes considerably  beyond  the  base.  Skin  green,  with 
white  spots,  which  become  oval  round  the  stock,  and  patches 
of  russet  all  over  it,  having  sometimes  the  brilhant  colour 
of  a  fine  Nonpareil.  Flesh  firm  and  crisp,  with  abundance 
of  juice,  in  which  a  powerful  acid  is  combined  with  much 
sugar. 

A  dessert  apple  from  the  middle  of  November  till  March. 

This  very  fine  apple  was  raised  by  J.  N.  Parker,  Esq. 
in  1807,  at  Sweeney,  in  Shropshire.  The  tree  is  an  abun- 
dant bearer,  and  the  fruit  sometimes  grows  to  a  large  size  ; 
the  largest  it  ever  produced  was  in  1818,  measuring  eleven 
inches  and  a  quarter  in  circumference,  and  weighing  nine 
ounces  and  a  quarter.  Twenty  of  its  fruit,  exhibited  at  the 
Horticultural  Society  in  1820,  weighed  seven  pounds  thir- 
teen ounces  avoirdupois. 

190.  Sykehouse  Russet.  Hooker,  Pom,  Lond.  L  40. 
Pom.  Mag.  i.  81. 


74c  APPLES. 

Prager,  of  some  Dutch  Collections,  according  to  the  Pom* 
Mag. 

Fruit  flat,  middle-sized,  of  a  roundish  figure,  and  much 
flattened  at  both  extremities,  nearly  three  inches  in  diame- 
ter, and  two  inches  and  a  quarter  deep.  Eye  open,  deeply 
sunk  in  an  open  even  basin.  Stalk  variable  in  length,  and 
not  deeply  inserted.  Skin  greenish  yellow,  more  or  less 
covered  with  a  thin  gray  russet,  which  in  some  seasons  al- 
most entirely  disappears  ;  on  the  sunny  side,  of  a  deep  rich 
brown,  interspersed  with  small  rusetty  patches.  Flesh 
greenish  white,  approaching  to  yellow  when  fully  matured, 
firm,  juicy,  with  a  fine  sub-acid  flavour. 

A  dessert  apple  from  December  till  March. 

This  most  excellent  apple  derives  its  name  from  the  vil- 
lage of  Sykehouse,  in  Yorkshire.  Its  young  wood  is  some- 
what long-jointed,  very  straight  and  erect,  and  grows  to  a 
greater  length  in  one  season  than  any  other  apple  I  have 
ever  propagated.  It  is  a  hardy  tree,  and  a  good  bearer,  but 
best  grafted  on  the  Doucin  stock,  and  trained  in  the  garden 
as  an  espalier. 

191.  Wheeler^s  Russet.     Miller,  Ed.  8.  No.  16. 
Fruit  middle-sized,  irregularly  shaped  and  somewhat  flat, 

from  two  inches  and  a  half  to  two  inches  and  three  quar- 
ters in  diameter,  and  two  to  two  inches  and  a  quarter  deep. 
Eye  rather  small,  with  a  closed  calyx,  placed  in  a  rather 
shallow,  uneven,  broad-plaited  basin.  Stalk  short,  inserted 
in  a  narrow  funnel-shaped  cavity,  seldom  protruding  beyond 
the  base.  Skin  pale  yellowish  gi'ay  russet  quite  round  the 
fruit,  and  on  the  sunny  side  of  a  lively  brown,  sprinkled  with 
russetty  specks.  Flesh  firm,  greenish  white.  Juice  not 
plentiful,  but  of  a  brisk,  saccharine,  aromatic  flavour,  char- 
ged with  acid. 

A  dessert  and  culinary  apple  from  November  till  May. 

This  is  a  very  excellent  winter  apple  ;  and  when  highly 
ripened  and  beginning  to  shrivel,  is  one  of  the  best  russets 
of  its  season.  The  tree  is  very  hardy,  grows  handsomely, 
and  is  an  excellent  bearer. 

192.  White  Russet.     Hort.    Trans.  Yol.  iii.  p.  464. 
Fruit  rather  large,  angular  on  its  sides,  about  three  inches 

in  diameter,  and  two  inches  and  three  quarters  deep.  Eye 
wrinkled.  Stalk  short.  Skin  yellowish  russetty  green,  in- 
termixed with  white,  and  having  a  little  light  red  on  the  sun- 
ny side.  Flesh  firm,  and  highly  flavoured  when  in  perfec- 
tion, but  apt  to  grow  mealy  when  too  ripe. 


JLPPLES.  75 

An  Irish  dessert  apple,  and  in  use  there  in  November  and 
December. 

Sect.  VIII.  —  Cider  Apples. 

193.  Bennet  Apple.      Pom.  Heref.  t.  21. 

Fruit  somewhat  long,  irregularly  shaped,  broad  at  its 
base,  and  narrowing  to  the  crown  ;  but  sometimes  broader 
in  the  middle  than  at  either  of  its  extremities.  A  few  obtuse 
angles  terminate  at  the  eije,  which  is  small,  with  very  short 
segments  cf  the  nearly  closed  calyx.  Stalk  half  an  inch 
long,  very  slender.  Skin,  on  the  shady  side,  a  dull,  dingy- 
coloured,  russetty  gray,  shaded  on  the  sunny  side  with  nu- 
merous streaks  and  patches  of  orange  colour  and  muddy 
red. 

Specific  gravity  of  its  Juice  1073. 

This  apple  has  been  chiefly  cultivated  in  the  deep  and 
strong  soils  of  the  south-west  part  of  Herefordshire.  It 
affords  excellent  cider,  when  mixed  with  other  varieties. 

Many  of  the  trees  are  of  great  bulk,  which  prove  it  to 
have  been  known  in  the  seventeenth  century.  Its  name 
has,  no  doubt,  been  derived  from  the  person  who  first  raised 
it  from  seed. 

194.  Best  Bache.      Pom.  Heref.  t.  16. 
Bache's  Kernel.      lb. 

Fruit  middle-sized,  of  an  oblong  shape,  with  two  or  three 
obtuse  angles,  terminating  at  the  crown.  Eye  small ;  seg- 
ments of  the  calyx  short  and  flat.  Stalk  short,  very  stiff,  so 
tliat  the  fruit  is  always  in  the  direction  of  the  bud  from  which 
it  sprang.  Skin  yellow,  shaded  and  streaked  with  light 
and  deeper  red,  with  now  and  then  a  few  black  specks : 
tliese,  however,  are  more  to  be  attiibuted  to  a  crowded  state 
of  old  trees,  than  a  natural  appearance  of  healthy  fruit  from 
young  trees  in  a  state  of  vigour,  and  in  a  kind  season. 

This  observation  may  be  understood  to  hold  good  in 
every  description  of  our  orchard  fruit. 

Specific  gravity  of  its  Juice  1073- 

The  origin  of  its  name  cannot  he  ascertained  ;  but  as  it 
has  sometimes  been  called  Bache's  JKerneL,  it  probably  has 
originated  from  the  name  of  the  person  who  first  raised  it 
from  seed.  It  is  principally  cultivated  in  the  south-east  part 
of  Herefordshire- 

195.  CoccAGEE.      Ho7-t.  Soc.  Cat.   167. 
€ockagee.     Forsyth,  Ed.  3.  No.  22. 


76  APPLES. 

Fruit  middle-sized,  conical,  two  inches  and  a  half  deep, 
and  two  inches  and  three  quarters  in  diameter,  a  little  angu- 
lar on  its  sides,  which  terminate  irregularly  in  the  crown. 
Eye  small,  with  a  closed  calyx,  rather  deeply  sunk  in  an  un- 
even, irregularly  plaited  basin.  Stalk  short,  inserted  in  a 
narrow^  shallow  cavity,  not  protruded  beyond  the  base. 
Skin  sniooth,  pale  lemon  colour  quite  round  the  fruit,  with  a 
few  greenish  specks  interspersed.  Flesh  rather  soft,  yel- 
lowish white.  Juice  sharp  acid,  with  an  unpleasant  astrin- 
gency. 

This  apple  produces  the  well  known,  and  by  some  highly 
esteemed,  Coccagee  Cider.  Mr.  Forsyth  describes  it  as 
of  a  red  colour  next  the  sun  ;  but  those  which  were  given 
me  by  Mr.  Kirke  were  perfectly  free  from  red  in  every  part. 
I  had  no  means  of  ascertaining  the  specific  gravity  of  its 
juice. 

196.   CowARNE  Red.     Pom.  TJeref.  t.  28. 

Fruit  of  a  pretty  good  size,  a  little  more  long  than  broad, 
but  narrow  at  the  crown,  in  which  appear  a  few  obtuse  and 
undefined  plaits.  Eye  small,  with  very  short  converging 
segments  of  the  calyx.  Stalk  hardly  half  an  inch  long,  very 
stiff  and  straight,  ^kin,  a  small  part  of  it  pale  gold  on  the 
shady  side  and  round  the  base,  but  of  a  bright  red  over  a 
great  part,  and  where  fully  exposed  to  the  sun  of  an  intense 
deep  purplish  crimson  :  there  are  numerous  short  streaks 
which  mark  the  shady  side  of  the  fruit. 

Specific  gravity  of  its  Juice  1069. 

The  trees  of  this  sort  grow  to  a  large  size,  and  are  great 
bearers.  Its  name  arises  from  the  parish  of  Cowarne,  near 
Bromyard,  in  Herefordshire,  where  it  was  first  raised  some- 
thing more  than  a  century  ago.  This  name  does  not  occur 
in  the  old  catalogues. 

—  DowNTON  Pippin.      See  No.  50. 

This  apple  sprang  like  the  Grange  Apple,  and  in  the  same 
year,  from  a  seed  of  the  Orange  Pippin,  and  the  pollen  of 
the  Golden  Pippin.  The  orioinal  tree,  with  that  of  the 
Grange  Apple,  is  growing  at  Wormsley  Grange,  in  Here- 
fordshire. The  young  trees  very  soon  come  into  bearing, 
and  the  fruit  is  excellent. 

Specific  gravity  of  its  Juice  1080. 

197.   Forest  Styre.     Pom.  Heref.  t.  12. 

Red  Styre.     lb. 

Fruit  middle-sized,  globular,  not  much  unlike  the  Orange 
Pippin,  except  its  being  deeper,  and  sunk  at  the  eye,  which 


APPLES.  77 

is  nearly  closed  by  the  short,  blunt  segments  of  the  calyx. 
The  crown  is  regularly  marked  quite  into  the  eye  by  ten  re- 
gularly marked  obtuse  plaits.  Stalk  short,  causing  the  fruit 
to  sit  pretty  close  to  the  branches.  Skin  soft  yellow,  shaded 
and  marbled  with  deepish  orange. 

Specific  gravity  of  its  Juice  1076  to  1081. 

The  Styre,  or  Stire,  is  a  native  of  Gloucestershire,  and  is 
planted  principally  in  the  light  soils,  in  the  neighbourhood  of 
the  Forest  of  Dean,  where  it  affords  a  stronger  cider  than 
the  deeper  soils  of  Herefordshire.  Styre  cider  may  be  found 
in  the  neighbourhood  of  Chepstow  of  thirty  and  forty  years 
old.  In  PhilHps's  Poem  on  Cider  he  calh  this  the  Stirom, 
a  name  which  is  now  become  obsolete. 

198.  FoxLEY  Apple.      Pom.  Htref.  t.  14. 

Fruit  very  small,  growing  in  clusters  of  two  or  three  to- 
gether, somewhat  globular,  but  a  little  narrowed  at  the 
crown.  Eife  not  sunk,  the  segments  of  the  calyx  strong, 
narrow,  and  diverging.  Stalk  half  an  inch  long,  slender. 
Skin  bright  gold,  very  full  of  minute  dots,  and  shaded  with 
slight  dashes  and  streaks  of  deep  orange. 

Specific  gravity  of  its  Juice  1080. 

Raised  by  Mr.  Knight,  at  Wormsley  Grange,  from  a  seed 
of  the  Siberian  Crab,  which  had  been  fertihzed  by  the  pollen 
of  the  Golden  Pippin.  Mr.  Knight  is  induced  to  believe 
that  no  situation  can  be  found  in  which  our  native  Crab  will 
grow  and  produce  fruit,  where  the  Foxley  Apple  will  not 
afford  a  fine  cider.  It  derives  its  name,  Foxley,  from  the 
seat  of  the  late  Uvedale  Price,  Esq.,  in  whose  garden,  on  a 
grafted  tree,  it  acquired  maturity.  It  obtained  the  premium 
of  the  Herefordshire  Agricultural  Society  in  18G8. 

199.  Fox-Whelp.      Pom.  Heref.  t.  3. 

Fruit  irregular,  somewhat  oval-shaped,  with  two  or  three 
prominent  angles  which  terminate  in  the  eye  :  crown  rather 
narrow  and  pointed,  and  the  base  uneven.  Skin  yellow  and 
red  mixed,  with  a  good  deal  of  deeper  red  streaked  all  over 
the  fruit. 

Specific  gravity  of  the  Juice  1076  to  1080. 

The  expressed  juice  of  this  is  extremely  rich  and  saccha- 
rine, and  enters,  in  a  greater  or  less  pro,  oition,  into  the  com- 
position of  many  of  the  finest  ciders  now  made  in  Hereford- 
shire, to  which  it  communicates  both  strength  and  flavour. 
It  has  been  known  ever  since  the  time  of  Ray,  in  1688  ;  and 
Mr.  Knight  believes  it  to  be  a  native  of  Herefordshire. 

200.  Friar  Apple.     Pom.  Heref.  t.  30. 

7* 


78  APPLES. 

Fruit  of  a  good  size,  somewhat  conical,  being  broad  at  its 
base,  and  tapering  to  the  crown,  which  is  very  narrow  and 
pointed.  Kye  sunk,  and  surrounded  by  four  or  five  obtuse, 
but  prominent  plaits.  Stolk  short  and  stiff,  notwithstanding 
which  the  fruit  is  generally  pendent.  .S/i:mdull  grass  green 
on  the  shaded  side  ;  but  where  exposed  to  the  sun,  of  a  very 
dark,  muddy,  livid  red. 

Specific  gravity  of  its  Juice  1073. 

This  apple  is  cultivated  principally  in  the  north-west  parts 
of  Herefordshire.  The  trees  are  generally  vigorous  and  pro- 
ductive, and  in  kind  seasons  its  cider  is  very  good.  It  is 
difficult  to  say  from  what  its  name  has  originated,  as  nothing 
more  can  be  traced  of  its  history. 

201.  Garter  Apple.      Fom.  Heref.  t.  26. 

Fruit  middle-sized,  oblong,  tapering  from  the  base  to  its 
crown,  perfectly  round  in  its  circumference,  and  free  from 
angles.  Eye  a  little  sunk,  and  closed  by  the  short  segments 
of  the  calyx.  5WA' short.  *SA;w  pale  yellow  on  the  shaded 
side,  but  where  exposed  to  the  sun  of  a  bright  lively  red, 
shaded  with  darker  streaks  and  patches  quite  into  the  crown. 

Specific  gravity  of  its  Juice  1066. 

The  Garter  Apple  has  been  much  cultivated  during  the 
decay  of  the  older  and  more  valuable  varieties  ;  and  in  mix- 
ing with  those,  though  it  contains  but  a  small  portion  of  sac- 
charine matter,  it  contributes  to  afford  excellent  cider.  The 
origin  of  its  name  is  quite  uncertain. 

—  Goi,DEN  Harvey.      See  No.  91. 

The  cider  produced  from  the  Golden  Harvey,  or  Brandy 
Apple,  is  of  very  great  strength,  with  little  richness  ;  it  has 
thence  been  called  the  Brandy  Apple  :  in  a  very  warm  situ- 
ation and  season,  it,  however,  sometimes  affords  a  most  ex- 
ceedingly rich  cider. 

Specific  gravity  of  its  Juice  1085. 

There  are  different  varieties  of  the  apple  cultivated  in 
Herefordshire  under  the  name  of  Harvey  :  the  Golden  Har- 
vey derives  its  name  from  the  bright  yellow  colour  of  its 
pulp. 

—  Golden  Pippin.      See  No.  26. 

The  Golden  Pippin,  although  one  of  our  very  finest  des- 
sert apples,  is  likewise  one  which  has  ever  been  the  most 
esteemed  for  its  cider. 

Specific  gravity  of  its  Ju.ice  1078. 

202.  Grange  Apple.     Pom.  Heref.  t.  7. 


APPLES.  79 

Fruit  of  small  size,  globular,  round  at  the  crown.  Eye 
very  little  sunk,  the  segments  of  the  calyx  strong,  acute,  re- 
flexed.  Stalk  short  and  thick.  Skin  yellowish  green,  a  lit- 
tle russetted  near  tha  base  with  a  darker  grayish  green,  and 
more  inclined  to  yellow  on  the  sunny  side. 

Specific  gravity  of  its  Juice  1079. 

Raised  at  Wormsley  Grange  by  Mr.  Knight,  from  a  seed 
of  the  Orange  Pippin,  which  had  been  fertilized  by  the  pollen 
of  the  Golden  Pippin,  in  1791.  It  is  a  very  excellent  cider 
fruit,  and  obtained  the  premium  given  by  the  Agricultural 
Society  of  Herefordshire,  in  1802,  for  the  best  cider  apple 
recently  raised  from  seed. 

203.  Hagloe  Crab.      Pom.  Here/,  t  5. 

Fruit  small,  ill-shaped,  something  between  an  apple  and  a 
crab,  more  long  than  broad,  wide  at  the  base,  and  narrower 
at  the  crown,  which  is  a  little  sunk,  and  the  eye  flat.  Skin 
pale  yellow,  a  little  marbled  in  different  directions  with  a  rus- 
setty  gray,  and  having  a  few  red  specks  or  streaks  on  the 
sunny  side.      Eye  flat,  whh  a  spreading  calyx.     Stalk  short. 

Specific  gravity  of  its  Juice  1081. 

The  Hagloe  Crab,  when  planted  on  a  dry  soil,  with  a  cal- 
careous bottom,  in  a  warm  situation  and  season,  produces  a 
most  excellent  cider,  both  of  strength  and  body.  Mr.  Mar- 
shall states  it  to  have  been  raised  by  Mr.  Bellamy,  of  Hag- 
loe, in  the  parish  of  Awre,  in  Gloucestershire,  towards  the 
end  of  the  seventeenth  century ;  but  Mr.  Knight  thinks  it 
existed  long  previous  to  that  time,  as  long  ago  the  origi- 
nal tree  could  not  be  found  at  Hagloe. 

204.  Loan  Pearmain.      Pom,  Heref.  t.  6. 

Fruit  rather  small,  somewhat  globular ;  the  crown  ia 
rather  narrow ;  the  Eye  and  the  segments  of  the  calyx  flat. 
Skin  pale  yellow,  marbled  all  over  with  orange-coloured 
specks  and  streaks.  Stalk  about  half  an  inch  long,  fleshy 
next  the  fruit. 

Specific  gravity  of  its  Juice  1072. 

As  a  cider  apple,  the  Loan  Pearmain  possesses  much 
merit,  and  contains  a  considerable  proportion  of  saccharine 
matter,  combined  with  a  good  deal  of  astringency.  The 
tree  is  a  weak  grower,  and  is  frequently  encumbered  with  a 
multiplicity  of  slender  shoots.  It  does  not  appear  to  have 
been  known  in  the  seventeenth  century,  nor  can  its  origin 
now  be  satisfactorily  ascertained. 

This  pretty  little  fruit  is  not  the  Loan's  Pearmain  of  the 
nurseries  about  London. 


80  APPLES. 

205.  Old  Quining.     Pom.  Here/,  t.  19. 

Fruit  oblong,  having  obtuse  but  prominent  angles,  ex- 
tending from  the  base  to  the  crown,  where  they  correspond 
to  the  number  of  the  divisions  of  the  calyx.  Eye  small, 
with  erect  segments.  Stalk  half  an  inch  long,  slender. 
Skin  dull,  dingy  yellow,  very  much  shaded  with  red,  and  of 
a  very  high  dark  colour  on  the  sunny  side. 

Specific  gravity  of  the  Juice  1073. 

Ray,  who  wrote  in  the  sixteenth  century,  mentions  the 
Queening  Apple,  and  it  has  also  been  called  Queening  by 
other  writers  ;  but  there  seems  to  be  no  authority  for  this 
orthography.  It  appears  more  probably  to  have  oiiginated 
from  Coin,  (often  called  Quoin,)  from  its  angular  sides. 
The  fruit  is  very  good  for  table  when  first  gathered  from  the 
tree.  As  a  cider  apple  it  was  formerly  held  in  esteem  ;  but 
more  modern  kinds  seem,  at  the  present  day,  to  have  usurped 
its  place. 

206.  Orange  Pippin.'     Pom.  Heref.  t.  8. 
Marygold.      Hort.  Soc.  Cat.  593. 

Isle  of  Wight  Orange.     lb.  484. 

Isle  of  Wioht  Pippin.        Ibid. 

Fruit  middle-sized,  globular.  Eye  but  little  sunk,  with 
broad,  acute  segments  of  the  calyx.  Stalk  very  short. 
Skin  a  yellowish  golden  gray,  with  a  russetty  epidermis, 
highly  coloured  with  orange  and  red  on  the  sunny  side. 

Specific  gravity  of  the  Juice  1074. 

This  very  beautiful  apple  is  cultivated  in  Herefordshire, 
both  as  a  dessert  and  cider  apple.  Its  yellow  pulp  commu- 
nicates a  fine  golden  tinge  to  the  juice  of  other  varieties,  and 
it  is  of  itself  an  excellent  cider  fruit. 

Its  name  has  originated,  no  doubt,  from  the  appearance 
of  its  fruit  when  highly  ripened,  resembling  that  of  a  crop  of 
very  ripe  Seville  Oranges.  There  are  trees  now  to  be  found 
100  years  old ;  but  where  it  originated  cannot  be  ascer- 
tained. 

It  has  been  supposed  by  some  that  the  Orange  Pippin 
was  brought  from  Normandy  to  the  Isle  of  Wight,  and  that 
the  first  of  the  kind  was  planted  in  the  garden  of  Wraxhall 
Cottage,  near  the  under  cliff,  where  it  was  growing  in  1817. 

207.  Pawsan.      Pom.  Heref.  t.  15. 

Fruit  ?iho\Q  the  middle  size,  pretty  round,  without  angles; 
but  sometimes  it  is  rather  oval.  Crown  but  little  hollow. 
Eye  small,  with  shott  reflexed  segments  of  the  calyx.  Skin 
dull  muddy  olive-green,  a  good  deal  reticulated  with  a  fine 


APPLES.  81 

network.  Stalk  three  quarters  of  an  inch  long,  slender, 
causing  the  fruit  to  be  pendent. 

Specific  gravity  of  the  Juice  1076. 

Many  trees  of  the  Pawsan  are  found  in  the  south-east  or 
Ryeland  district  of  Herefordshire,  which  have  apparently 
stood  more  than  a  century.  Its  pulp  is  exceedingly  rich 
and  yellow,  and  in  some  seasons  it  afiords  cider  of  the  very 
finest  quality.  Its  name  cannot  be  traced  to  any  probable 
source. 

208.  Red  Must.     Pom.  Heref.  t.  4. 

Fruit  nearly,  if  not  quite,  the  largest  cider  apple  cultivated 
in  Herefordshire.  It  is  rather  broad  and  flattish,  a  little 
irregular  at  its  base,  which  is  hollow.  »S7«/A:  slender.  Crown 
sunk.  Eye  deep,  with  a  stout  erect  calyx.  Skin  greenish 
yellow  on  the  shaded  side,  with  a  deep  rosy  colour  where 
exposed  to  the  sun,  and  shaded  with  a  darker  red. 

Specific  gravity  of  the  Juice  1064. 

Ray  has  both  a  Red  and  a  White  Must  apple  among  his 
cider  fruit.  The  Red  Must  has  been  more  extensively  cul- 
tivated in  Herefordshire  than  it  is  at  present.  Its  cider  has 
always  been  held  in  estimation ;  and  although  frequently 
thin  of  itself,  when  its  fruit  has  been  pressed  with  others, 
the  cider  has  been  much  superior  to  that  which  could  have 
been  obtained  from  those  sorts  if  pressed  alone.  It  appears 
to  be  a  native  of  Herefordshire,  the  deep  soils  of  which  pro- 
duce trees  of  considerable  magnitude. 

209.  Redstreak.      Pom.  Hcref.  t.  1. 

Fruit  nearly  globular,  but  narrowed  at  the  crown.  Eye 
small,  with  a  converging  calyx.  Stalk  slender.  Skin  yel- 
lowish gold  colour,  but  of  a  vermillion  red  where  exposed  to 
the  sun,  with  deeper  streaks,  which  are  more  or  less  marked 
all  around  the  fruit. 

Specific  gravity  of  the  Juice  1079. 

Mr.  Knight,  the  author  of  the  very  interesting  Pomona 
Herefordtnsis,  is  of  opinion  that  the  Redstreak  Vvas  the  first 
fine  cider  apple  that  was  cultivated  in  Herefordshire,  or 
probably  in  England  ;  and  thinks  it  may  be  doubted,  whe- 
ther excellent  cider  was  ever  made  in  any  country  previous 
to  the  existence  of  this  apple. 

It  is  unquesfionably  a  native  of  Herefordshire,  and  is  sup- 
posed to  have  been  raised  from  seed  by  Lord  Scudamore  in 
the  beginning  of  the  seventeenth  century.  When  it  began 
to  be  first  cultivated,  it  was  called  Scudamore^s  Crab^  and 
he  certainly  first  pointed  out  its  excellence  to  the  Hereford- 


82  APPLES. 

shire  planters.     Lord  Scudamore  was  ambassador  to  the 
court  of  France  in  the  time  of  King  Charles  the  First. 

210.  Siberian  Bitter-Sweet.     Hort.  Trans,  Vol.  vi. 
p.  547. 

Fruit  rather  more  than  twice  the  size  of  the  Siberian  Crab, 
and  not  unlike  it  in  shape,  but  with  more  colour  on  its  sunny 
side.  Mr.  Knight,  who  raised  it  from  a  seed  of  the  Siberian 
Crab,  which  had  been  fertilized  by  the  pollen  of  the  Golden 
Harvey,  says  it  is  wholly  worthless,  except  for  the  press; 
for  this  purpose  it  is  highly  valuable,  when  crushed  with  the 
more  austere  sorts,  as  it  contains  a  larger  portion  of  saccha- 
rine matter  than  any  other  apple  known.  I  have  tasted  it  at 
Mr.  Knight's,  and  could  compare  it  to  nothing  so  much  as 
to  a  sweet  apple  sliced  and  dipped  in  moist  sugar.  It  ob- 
tained the  premium  awarded  by  the  Agricultural  Society  of 
Herefordshire  in  1826,  for  the  best  new  variety  of  cider 
apple. 

The  tree  is  a  most  abundant  bearer,  and  possesses  the 
valuable  property  of  resisting  the  attacks  of  the  white  mealy 
insect,  in  the  same  manner  as  the  Winter  Majitin  of  Nor- 
folk. The  Siberian  Bitter-Sweet  appears  to  have  produced 
its  first  fruit  in  1818,  as  Mr.  Knight  says  in  a  letter  to  me 
(September,  1830,)  "  The  original  tree  has  borne  thirteen 
successive  crops,  in  defiance  of  several  very  severe  and  de- 
structive frosts  ;  and  all  heavy  ones  :  the  quality  of  the  fruit 
consequently  is  apt  to  suffer  greatly,  and  this  takes  off"  much 
from  its  value,  as  overloaded  trees  never  afford  rich  fruit  or 
fine  cider." 

211.  Siberian  Harvey.     Pom.  Heref.  t.  23. 

Fruit  small,  and  nearly  globular.  Eye  small,  with  short 
connivent  segments  of  the  calyx.  Stalk  short.  Skin  of  a 
bright  gold  colour,  tinged  with  faint  and  deeper  red  on  the 
sunny  side.  The  fruit  grows  a  good  deal  in  clusters  on 
slender  wing  branches. 

Specific  gravity  of  the  Juice  1091. 

This  was  raised  by  Mr.  Knight  from  a  seed  of  the  Siberian 
Crab,  which  had  been  fertilized  by  the  pollen  of  the  Golden 
Harvey.  It  produced  blossoms  first  in  1807,  and  that  year 
obtained  the  premium  of  the  Agricultural  Society  of  Here- 
fordshire. Its  juice  is  intensely  sweet.  The  fruit  becomes 
ripe  the  middle  of  October,  but  will  remain  on  the  tree  long 
after  it  is  ripe,  and  after  its  leaves  are  fallen. 

212.  Stead's  Kernel.     Pom.  Heref.  t.  25. 


APPLES.  83 

Fruit  a  little  turbinate,  or  top-shaped,  something  resem- 
bling a  quince.  Eye  small,  flat,  with  a  short  truncate,  or 
covered  calyx.  Stalk  short.  Ski7i  yellow,  a  Httle  reticu- 
lated with  a  shght  grayish  russet,  and  a  few  small  specks 
intermixed. 

Specific  gravity  of  the  Juice  1074. 

As  a  cider  apple,  this  appears  to  possess  great  merit,  com- 
bining a  slight  degree  of  astringency  with  much  sweetness. 
It  ripens  in  October,  and  is  also  a  good  culinary  apple  du- 
ring its  season. 

It  was  raised  from  seed  by  the  late  Daniel  Stead,  at  Bri- 
erly,  near  Leominster,  in  Herefordshire. 

—  Winter  Pearmain,  see  No.  161.     Ray,  1688. 

Parmain  d'Hiver.     Knoop.  Pom.  p.  64.  t.  11. 

Old  Pearmain.     Pom,  Heref.   t.  29. 

Fruit  middle-sized,  regular  in  shape,  and  about  one- 
fourth  part  more  long  than  broad.  Crown  a  little  narrowed. 
Eye  small,  and  closed  by  the  shut  segments  of  the  calyx. 
Stalk  short.  Skin  grass  green,  with  a  little  colour  of  a  livid 
red  on  the  sunny  side,  interspered  with  a  few  dark  specks. 

Specific  gravity  of  the  Juice  1079. 

This  was  extensively  cultivated  in  the  seventeenth  century, 
and  is  called  by  Evelyn  and  Worlidge  the  Winter  Pearmain. 
Knoop  also  calls  it  Pepin  Parmain  d'Angleterre,  from  which 
it  would  appear,  that  on  the  Continent  it  was  considered  of 
English  origin.  It  is  a  very  good  apple,  and  in  a  fine  sea- 
son is  equally  calculated  for  the  press  or  the  dessert. 

213.   Woodcock  Apple.      Pom.  Heref.  t   10. 

Fruit  middle-sized,  of  an  oval  shape,  tapering  a  little  to 
the  crown,  which  is  narrow.  Eye  flat,  with  broad  segments 
of  the  calyx.  Stalk  three  quarters  of  an  inch  long,  thick, 
and  fleshy,  and  cui-ved  inwards  towards  the  fruit.  Skin 
yellow,  nearly  covered  with  a  soft  red,  and  much  deeper  co- 
lour on  the  sunny  side. 

Specific  gravity  of  the  Jmce  107-3. 

The  Woodcock  apple  has  been  frequently  mentioned  by 
writers  of  the  seventeenth  century,  as  a  cider  apple  of  great 
excellence  ;  but  its  cultivation  seems  on  the  decline.  Its 
name  is  generally  supposed  to  have  been  derived  from  an 
imaginary  resemblance  of  the  form  of  the  fruit  and  fruit- 
stalk,  in  some  instances,  to  the  head  and  beak  of  a  wood- 
cock. 

214.  Yellow  Elliot.     Pom,  Heref,  t,  17. 


84  i-PPLES. 

Fruit  of  a  good  size,  rather  more  flat  than  long,  having 
a  few  obtuse  angles  terminating  in  the  crown.  Eye  small, 
with  short  diverging  segments  of  the  calyx.  Stalk  short. 
Skin  pale  yellow,  shghtly  shaded  with  orange  on  the  sunny 
side. 

Specific  gravity  of  the  Juice  1076. 

The  Yellow  Elliot  was  well  known  by  planters  of  the  se- 
venteenth century.  The  cider  in  a  new  state  is  harsh  and 
astringent ;  but  it  grows  soft  and  mellows  with  age.  It  is 
supposed  to  have  derived  its  name  from  the  person  who 
raised  it  from  seed,  as  we  find  it  mentioned  by  Phillips  in  his 
poem  on  cider. 


ADDITIONAL  APPLES  OP    AMERICAN  ORIGIN  BY  THE 
EDITOR. 

215.  Bough  Apple. 

Fruit  large,  of  an  oblong  form,  even  and  handsome. 
Stalk  stout  and  short,  inserted  in  a  moderate  even-shaped 
cavity.  Skiii  of  a  pale  yellow.  Flesh  white  and  tender, 
juicy,  sweet  and  well  flavoured  ;  as  a  sweet  apple  it  is  not 
used  for  culinary  purposes,  but  is  very  valuable  as  the  ear- 
liest dessert  apple  we  have.  It  is  fully  ripe  about  the  mid- 
dle or  latter  end  of  July,  and  is  the  largest  apple,  at  that 
season,  that  is  known.  It  does  not  keep  in  perfection  long. 
This  apple  is  undoubtedly  of  American  origin. 

216.  July  Pippin. 
Early  Harvest. 

Fruit  below  the  medium  size,  round,  flattened  at  the 
blossom  end.  Eye  sunk  in  a  large  shallow  basin,  which  is 
rather  irregular.  The  stem  is  slender,  long,  and  inserted  in 
a  deep,  but  even  cavity.  The  skin  of  a  straw  colour, 
with  but  very  little  colour  on  the  sunny  side.  Flesh  white 
and  tender.  The  juice  is  rich,  lively,  and  very  fine.  Ripe 
about  the  middle  of  July,  and  will  keep  good  about  a  fort- 
night. A  fine  apple  for  culinary  purposes,  and  the  best  des- 
sert apple  of  the  season.  It  makes  a  fine  garden  espa- 
lier tree,  and  ought  to  have  a  place  in  every  collection. 

217.  Summer  Pippin. 

Fruit  in  shape  and  size  resembles  the  Fall  Pippin;  it 
diflfers  in  having  a  more  red  cast  on  the  sunny  side,  and  in 
coming  to  maturity  about  a  fortnight  earlier.  It  appears  to 
be  best  known  in  New-Jersey,  where  it  is  generally  called 


APPLES. 


85 


the  Pie  Apple.     In  my  opinion  it  is  a  very  fine  apple,  and 
decidedly  of  American  origin. 

218.  Fall  Pippin.  Fniif  ]sirge,  somewhat  pyramidal 
in  form,  a  little  higher  on  one  side  than  the  other.  Eye  ra- 
ther deeply  sunk  in  an  even  hasin.  Stalk  short  and  thick, 
the  fruit  sitting  close  to  the  branch.  Skin  of  a  yellowish 
green,  with  a  tinge  of  blush,  or  rather  brownish  cast,  on  the 
sunny  side.  Flesh  tender,  white  and  juicy,  of  a  rich  aro- 
matic flavour.     Ripe  in  Nov  ember. 

This  is  one  of  our  finest  fall  apples  ;  and  when  in  full 
perfection  is  not  surpassed  by  any,  either  for  the  dessert 
when  ripe,  or  for  culinary  purposes  a  month  earlier  ;  it  how- 
ever does  not  keep  long.  In  my  note  on  the  White  Spanish 
Reinette,  No.  159,  I  observed,  that  some  mistake  must  have 
occurred  in  supposing  it  to  be  a  synonym  of  our  Fall  Pip- 
pin, as  that  apple  is  said  to  keep  till  March.  There  can  be 
no  doubt  that  the  Fall  Pippin  is  of  American  origin,  but  we 
have  no  direct  testimony,  that  I  know  of,  to  prove  that  fact. 
The  growth  of  the  tree,  size  of  the  leat^,  &c.,  has  led  me  to 
the  belief  that  it  originated  from  the  Holland  Pippin,  to 
which  it  bears  a  close  resemblance. 

219.  Vandevere. 

Fruit  of  a  medium  size,  the  form  flat.  Eye  sunk  in  a 
wide  basin.  Stalk  rather  thick,  inserted  in  a  small  cavity. 
Skin  of  a  pale  red,  with  rough  yellowish  blotches  interspersed 
with  a  light  yellow  when  ripe.  Flesh  yellow  and  tender, 
the  juice  plentiful,  rich  and  sprightly. 

A  fine  apple  for  culinary  purposes  or  the  dessert ;  in  use 
from  September  to  November,  and  will  keep  well  till  Janua- 
ry or  Februaiy. 

220.  SwAAR  Apple. 

Fruit  large,  of  a  roundish  regular  shape,  a  little  flattened 
at  the  ends.  Skin  of  a  greenish  colour,  with  a  little  blush 
on  the  sunny  side.  Flesh  of  a  yellowish  cast,  crisp  and 
juicy,  of  a  rich  and  fine  aromatic  flavour  ;  little  inferior  to 
the  Spitzeniberg,  and  lor  a  keeping  apple  superior,  as  it  will 
keep  till  March. 

This  is  a  winter  apple  cultivated  by  the  Dutch  settlers, 
from  whom  it  derived  the  name  swaar  (or  heavy.) 

It  is  an  excellent  apple,  of  undoubted  American  origin, 
and  should  have  a  place  in  every  good  collection. 


86  APPLES. 

221.  Rhode-Island  Greening. 

Fruit  large,  of  a  handsome  shape.  Eye  small,  closed  by 
the  segments  of  the  calyx.  Stalk  inserted  in  a  deep  cavity. 
Skin  of  a  dark  green  at  the  top,  and  of  a  mottled  pale  green 
at  the  base,  with  cloudy  patches,  which  distinguish  it  from 
the  Newtown  Pippin.  Flesh  greenish  white,  firm  and  crisp. 
Juice  rich  and  lively,  with  a  slight  aromatic  flavour. 

The  fruit  is  often  brought  into  the  markets,  and  sold  un- 
der the  name  of  Newtown  Pippin.  The  fruit  is  generally 
larger,  and  of  a  handsomer  appearance  than  the  Newtown 
Pippin,  but  does  not  possess  that  richness,  although  a  fine 
apple.  The  Newtown  Pippin  may  always  be  distinguished 
from  this  sort  at  first  sight  by  the  above  description,  and  also 
by  a  light  appearance  slightly  rayed  with  yellow  near  the 
stem. 

This  apple  originated  in  Rhode-Island,  where  it  is  called 
Greening.  It  is  undoubtedly  an  American  fruit,  and  of 
great  excellence.      See  No.  94. 

222.  Monstrous  Pippin. 
New-York  Gloria  Mundi. 
Yandyne  Apple. 

"  This  apple  originated  on  Long-Island,  state  of  New- 
York.  It  is  of  an  uncommon  large  size,  weighing  from  20 
to  27  ounces.  The  skin  is  yellow,  smooth,  and  full  of  white 
spots  ;  the  stalk  is  short,  and  grows  in  a  deep  cavity  ;  the 
eye  is  also  very  deep  ;  the  flesh  is  juicy,  white,  tender  and 
sprightly  ;  and  is  very  excellent  for  cooking,  but  has  not 
sufficient  flavour  for  a  fine  table  fruit."      Coxe^  Fig.  27. 

The  figure  and  description  of  Coxe  are  certainly  that  of 
the  Yandyne  Apple,  which  I  suppose  to  be  synonymous. 

223.  Bell  Flower. 

Fruit  large,  oblong,  with  rather  an  irregular  outline.  Skin 
of  a  pale  yellow,  with  a  tinge  of  blush  on  the  sunny  side, 
but  more  frequently  without  any.  Eye  closed  and  sunk  in  an 
uneven  basin.  Stalk  slender  and  sunk  in  a  deep  plaited 
cavity,  Flesh  rich,  tender  and  juicy  ;  the  seeds  are  large, 
the  capsules  very  large  ;  the  seeds  rattle  in  it  when  shaken. 
It  ripens  in  October,  and  if  carefully  picked,  will  keep  in 
good  perfection  all  winter.  It  is  a  most  excellent  apple  for 
culinary  purposes  or  the  dessert.  It  is  not  common  in  the 
New-York  market,  but  very  popular  in  Philadelphia,  where 
it  is  highly  esteemed  as  their  principal  winter  apple.  There 
is  a  good  figure  of  this  apple  in  Coxe's  Yiew,  No.  33  :  he 
says,  that  "  the  original  tree  is  said  to  be  now  standing  on 


APPLES.  87 

a  farm  in  Burlington  county,  New- Jersey,  very  large  and 
old." 

224.  Wine  Apple. 
Hay's  Winter. 
Fine  Winter. 

"  An  uncommonly  large,  fair,  handsome  red  apple.  The 
form  is  round,  flat  at  the  ends.  Skin  a  lively  red,  streaked 
and  spotted  with  a  small  portion  of  yellow.  The  stalk  end 
frequently  of  a  russet  colour ;  both  ends  deeply  indented. 
The  stajk  is  very  short ;  the  taste  rich  and  pleasant,  an  ad- 
mired table  fruit',  and  excellent  for  cooking  as  well  as  for 
cider :  it  ripens  in  October,  and  keeps  well  through  the  fall 
and  winter."      Coxe,  No.  34. 

This  apple  most  probably  originated  in  New-Jersey, 
where  it  is  much  better  known  than  about  New-York.  It 
is  a  very  excellent  keeping  apple,  and  when  perfectly  ma- 
tured, in  the  spring  of  a  rich  aromatic  flavour.  It  is  highly 
esteemed  in  the  Philadelphia  market. 

225.  Stroat  Apple. 

Fruit  above  the  medium  size,  rather  oblong,  tapering  a 
little  towards  the  blossom  end.  Form  regular  and  hand- 
some. Stem  rather  large,  short,  and  inserted  in  a  slight  ca- 
vity. Skin  smooth,  of  a  yellowish  green  colour.  Flesh 
yellow  and  tender.  Juice  rich  and  lively.  In  use  from 
September  to  T)er,ember. 

The  tree  is  said  to  have  originated  in  one  of  the  streets  of 
Albany,  and  was  thence  called  by  the  Dutch,  Stroat  (signi- 
fying street)  Apple  ;  it  is  a  very  useful  apple. 

226.  Sweet  and  Sour. 

The  principal  merit  of  this  apple  consists  in  its  curiosity : 
one  half  of  the  apple  is  said  to  be  sweet,  the  other  side  sour. 
The  fruit  otherwise  has  but  little  to  recommend  it. 

To  these  might  be  added  a  number  of  sorts  of  Apples  of 
American  origin,  and  many  possessing  considerable  merit ; 
but  these  twelve,  with  the  other  kinds  described  in  the  work 
may,  with  the  exception  of  the  last,  be  considered  of  supe- 
rior excellence. 

227.  Lady  Apple. 
Pomme  d'Api. 

Fruit  small,  round,  flattened  at  both  ends.  Eye  closed, 
sunk  in  a  deep,  round  and  even  basin.  Stem  sunk  in  a  deep 
round  cavity.  Skin  smooth  and  glossy,  of  a  bright  shining 
red  more  than  half  round  the  fruit,  the  shaded  part  of  a  fine 


88  .  APPLES. 

greenish  yellow.  Flesh  white,  crisp  and  breaking.  Juice 
plentiful,  rich  and  fine  flavoured.  Ripe  in  November, 
and  will  keep  well  till  April  or  May.  As  a  winter  and 
dessert  apple  it  is  held  in  very  high  repute,  and  commands 
a  high  price  in  the  market.  It  is  a  most  beautiful  little 
apple,  having  the  appearance  of  polished  marble.  Sup- 
posed to  be  of  French  origin,  and  does  well  in  this  coun- 
try either  as  a  standard  orchard  tree,  or  as  an  elegant  espa- 
lier grafted  on  Paradise  stocks  for  the  garden. 

xVmerican  Cider  Apples. 

Although  most  of  our  American  apples  make  fine  cider, 
yet  the  three  following  kinds  are  highly  esteemed,  and 
used  exclusively  lor  the  purpose.  They  are  cultivated  ex- 
tensively at  and  near  Newark  in  New-Jersey,  where  cider 
is  made  equal,  perhaps,  to  any  in  the  world. 

228.  Harrison. 

"  This  is  the  most  celebrated  of  the  cider  apples  of  New- 
ark, N.  J.  ;  it  is  cultivated  in  high  perfection,  and  to  a  great 
extent  in  that  neighbourhood,  })articularly  on  the  Orange 
Mountains.  The  shape  is  rather  long  and  pointed  towards 
the  crown  ;  the  sfaik  long,  the  ends  are  deeply  hollowed  ; 
the  skin  is  yellow,  v/ith  many  small,  but  distinct  black  spots, 
which  give  a  roughness  to  the  touch  ;  the  flesh  is  rich,  yel- 
low, firm  and  tough,  the  taste  j)leasant  and  sprightly,  but 
rather  dry."  "  The  apples  fall  about  the  first  of  November ; 
rather  below  the  middle  size  ;  remarkably  free  Irom  rot." 
"  Ten  bushels  are  required  for  a  barrel  of  cider  ;  one  barrel 
will  produce  fourteen  quarts  of  distilled  spirits.  It  obtained 
its  name  from  a  family  in  Essex  county,  New-Jersey,  where 
it  originated."      Coxt^s  View,  No.  83. 

229.  Camffield,  or  Newark  Sweeting. 

This  apple  is  next  in  reputation  as  a  cider  fruit  to  the 
Harrison,  and  is  usually  mixed  with  that  apple  in  equal  por- 
tions when  ground  ;  the  size  is  middling  ;  the  shin  is  smooth 
and  red  with  small  indistinct  yellow  spots  ;  the  side  from 
the  svm  a  greenish  yellow  ;  the  flesh  is  white,  firm,  sweet 
and  rich ;  the  form  is  round,  flattened  and  somewhat  sunk 
at  the  ends  ;  "  the  cider  is  very  strong  and  highly  flavoured, 
yielding  fourteen  quarts  of  spirits  from  a  barrel."  "  It  is 
esteemed  the  most  profitable  apple  produced  in  the  eastern 
counties  of  this  state,  (New- Jersey,)  where  it  was  origi- 
nally cultivated,  and  derived  its  name  from  a  family  resident 
in  that  part  of  the  country."      Coxe's  View,  No.  84. 


APPLES.  89 

230.  Granniwinkle. 

"  This  apple  is  of  moderate  size  ;  in  form  rather  oblong ; 
the  skin  a  dark  red,  somewhat  rough  ;  the  flesh  a  dead 
sweet,  very  rich,  of  a  yellow  colour.  The  cider  produced 
from  this  apple  resembles  a  sirup  in  its  taste  and  consist- 
ence." "  It  is  usually  mixed  with  the  Harrison  for  making 
cider  of  a  superior  quality.  It  ripens  in  November.  It 
originated  in  one  of  the  eastern  (bounties  of  New- Jersey,  and 
obtained  its  name  from  a  farmer  who  first  cultivated  it." 
Coxa's  Vicii\  No.  S5. 

231.  Hewe's  Virginia  Crab. 

"  This  apple  is  of  small  size  ;  form  nearly  round ;  the 
stem  long  and  thin ;  the  skin  a  dull  red  mixed  with  faint 
streaks  of  greenish  yellow  ;  the  juice  acid  and  austere  ;  the 
jiesh  singularly  fibrous  and  astringent."  Coxe's  View,  No. 
84. 

It  originated  in  Virginia.  From  this  apple  is  obtained  the 
celebrated  Crab  Cider,  which  by  some  amateurs  is  much 
sought  after. 


A    SELECTION    OF    APPLES    FOR    A    SMALL    GARDEN. 

Those  marked  thus  *  are  added  by  the  American  Editor. 

SUMMER    APPLES. 

Early  Red  Margaret  13  Spring  Grove  Codlin           9 

^Early  Bough  215  *July  Pippin                      216 

Margaret  5  Summer  Golden  Pippin     10 

*Juneating  4  *Dutch  Codlin                   50 

AUTUMNAL    APPLES. 

Early  Nonpareil               168  King  of  the  Pippins  24 

*  Fall  Pippin                      217  ^Monstrous  Pippin  222 

Franklin's  Golden  Pippin  24  Old  Golden  Pippin  26 

*Canadian  Reinette  76  *^Esopus  Spitzemberg    216 

Hughes' Golden  Pippin     29  Padley's  Pippin  34 

*Bell  Flower                     225  *Malcarle  99 

Keswick  Codlin                 5Q  Pine  Apple  Russet  180 

WINTER    APPLES. 

Acklam's  Russet  163     Ashmead's  Kernel  165 

Barcelona  Pearmain       118     Cornish  Aromatic  78 

8* 


APrLES. 

79 

Dutch  Mignonne 

82 

87 
139 

Golden  Harvey 
Hubbard's  Pearmain 

91 
142 

100 
105 

Martin  Nonpareil 
Northern  Greening 

174 
149 

175 

Ribston  Pippin 

155 

156 
103 

221 

*Lady  Apple 
*Ortley  Apple 
*Stroat  Apple 
*Swaar  Apple 

227 
157 
225 
220 

219 

90 

Court  of  "VVick 
Fearn's  Pippin 
Hanwell's  Souring 
Margil 

Norfolk  Beaufin 
Old  Nonpareil 
Royal  Pearmain 
*Ne\vto\vn  Pippin 
*Rhode-Island  Green- 
ing 
*Vandevere 

The  variety  of  apples  cultivated  in  this  country  is  by  far  _ 
too  numerous  to  attempt  any  thing  like  a  complete  descrip- 
tion :  even  to  enumerate  them  would  be  a  most  difficult 
task,  owing  to  the  great  uncertainty  of  their  names  among 
nurserymen,  gardeners,  and  orchardists,  and  the  multiplicity 
of  names  under  which  they  are  known  in  different  places. 

In  apples,  a  greater  confusion  exists  in  this  respect  than 
in  any  other  description  of  fruit.     This  arises  not  so  much 
from  the  great  number  of  varieties  which  are  grown,  as  from 
the  number  of  growers,  some  of  whom  seek  to  profit  by  their 
crops  alone,  regarding  but  little  their  nomenclature.      Nur- 
serymen, who  are  more  anxious  to  grow  a  large  stock  for 
sale  than  to  be  careful  as  to  its  character,  are  led  into  error 
by  taking  it  for  granted  that  the  name  of  a  fruit  they  propa- 
gate is  its  correct  name,  and  no  other  :  hence  arises  the  fre- 
quency of  so  many  of  our  fruits  being  sold  under  ^vrong 
names.      Gardeners,  who  purchase  trees,  become  deceived 
by  this  procedure,  £fnd  do  not  discover  the  error,  unless  they 
have  been  imposed  upon  by  the  substitution  of  something 
worthless,  wholly  and  obviously  at  variance  with  the  charac- 
ter of  the  fruit  that  was  sold  them.      This  is  a  serious  evil, 
to  say  nothing  of  the  disappointment  of  the  purchaser;   for, 
unless  the  mistake  be  detected  at  first,  the  longer  the  tree 
grows  before  it  is  discovered,  the  more  time  \vill  have  been 
lost  in  its  cultivation  ;  and,  be  it  remembered,  this  time  is 
irrecoverable. 

The  foregoing  descriptions  of  many  of  our  most  popular 
apples,  it  is  presumed,  will  be  found  sufficiently  clear  to  en- 
able the  pomologist  to  detect  these  egregious  and  every-day 
blunders,  and  to  ascertain  whether  he  cultivates  those  fruits 
that  have  been  sold  him,  or  whether  he  has  had  others  sub- 
stituted for  them. 


APRICOTS.  91 

CHAPTER   HI. 

APRICOTS. 

1.  Blotched-leaved  Roman. 

Blotched-leaved  Turkey.     Hort,  Soc.  Cat.  No.  27. 
Variegated  Turkey.     lb. 
Abricot  Macule,  of  the  French. 

The  Blotched-leaved  Roman  x\pricot  differs  in  no  respect 
from  the  Roman  Apricot,  No.  11,  except  in  its  blotched 
leaves  ;  more  than  one  half  of  the  plants  budded  annually  in 
the  nurseries,  becoming  plain  the  first  year  of  their  growth 
from  the  bud.  When  the  leaves  retain  their  blotched  cha- 
racter, the  wood  which  produces  them  is  always,  more  or 
less,  striped  and  mottled  with  yellow,  green,  and  brown. 

DuHAMEL,  Vol.  i.  p.  145,  particularly  mentions  this  va- 
riety of  ^6rico<  commi««,  indicating  clearly  that  those  who 
have  considered  it  as  a  Turkey  Apricot  have  been  decidedly 
wrong. 

2.  Breda,  Hort.  Soc,  Cat.  No.  2.  Pom.  Mag.  t. 
146. 

Abricot  de  Hollande,  )  Duhamet^  Vol.  i.  p.  138.  t.  4. 
or  Amande  Avehne  )       according  to  the  Pom.  JVIag. 

Royal  Persian.  Hort.  Soc.  Cat.  No.  23. 
Fndt  rather  small,  its  general  form  roundish,  but  often 
approaching  to  be  somewhat  four-sided.  The  Suture  is 
moderately  deep,  with  a  depression  at  its  termination  on  the 
summit.  The  Skin,  where  exposed  to  the  sun,  is  of  a  deep 
brownish  orange.  Flesh  deep  orange,  parting  freely  from 
the  stone,  juicy,  rich,  and  high  flavoured.  Stone  rather 
small,  roundish,  compressed,  but  not  so  much  as  in  some 
others.  Kernel  sweet,  like  a  hazel-nut  :  hence  the  syno- 
nym o£  Amande  Aveline,  in  France. 

Ripens  from  the  beginning  to  the  middle  of  August. 
There  is  very  little  doubt  that  this  is  the  true  Breda  Apri- 
cot, as  has  been  satisfactorily  ascertained  in  the  Horti- 
cultural Garden  at  Chiswick,  and  explained  in  the  Pomolo- 
gical  Magazine  ;  but  it  is  not  the  one  mentioned  by  Miller. 
The  Breda,  Turkey,  and  Orange  are  the  only  varieties  cul- 
tivated in  our  gardens,  which  have  sweet  kernels.  There 
is  a  very  fine  open  standard  of  this  Apricot  in  the  Horticul- 
tural Garden  at  Chiswick,  which  last  year  (1830)  produced 
a  fine  crop  of  most  excellent  fruit. 


92  1PIIIC0TS4 

3.  Brussels.     M^iller^  No.  7. 

Fruit  of  a  middling  size,  of  a  somewhat  oval  figure,  and  a 
good  deal  compressed  on  its  sides.  Suture  deep  at  the  base, 
shallow  at  the  apex.  Skin  pale  yellow,  full  of  white  specks  ; 
on  the  sunny  side  red,  marked  with  dark-brown  specks  and 
spots.  Flesh  yellow,  firm,  of  a  high  brisk  flavour,  readily 
separating  from  the  stone.  Kernel  bitter,  very  different  to 
that  of  the  Breda,  which  is  sweet. 

Ripe  the  middle  of  August. 

In  a  sheltered  situation,  exposed  to  the  south,  the  Brus- 
sels Apricot  bears  and  ripens  well  upon  an  open  standard. 
In  this  case,  the  fruit  is  not  so  large,  but  of  a  very  deep  co- 
lour, a  little  russetty  where  exposed  to  the  sun,  and  of  a  very 
high  flavour.  Thirty  years  ago  there  were  four  of  these 
trees  growing  in  a  gentleman's  garden  at  Colchester,  the 
largest  of  which  in  some  seasons  produced  two  hundred  do- 
zen of  fine  fruit. 

4.  Hemskirke,     Pom.  JSIao^.  i.  11. 

Fruit  middle-sized,  roundish,  slightly  compressed,  very 
like  a  small  Moorpark,  from  which  it  is  only  distinguished 
externally  by  its  size.  Flesh  very  bright,  deep,  clear  orange, 
more  tender  and  juicy  than  the  Moorpark,  with  a  particu- 
larly rich  delicate  flavour,  resembhng  that  of  an  excellent 
Green  Gage  Plum.  Stone  much  smaller  than  that  of  the 
Moorpark,  without  a  pervious  passage.  Kernel  nearly 
sweet. 

Ripe  the  end  of  July  and  beginning  of  August. 

We  are  indebted  to  the  late  Mr.  Lee  for  the  introduction 
of  this  Apricot.  It  is  a  most  excellent  early  fruit,  and  highly 
deserving  of  attention. 

It  bears  freely  on  an  east  wall,  where  it  ripens  thoroughly 
by  the  end  of  July,  acquiring  a  high  luscious  flavour,  supe- 
rior even  to  that  of  the  Moorpark. 

5.  Large  Early  Apricot.     Pom.  JWag;.  t.  142. 
Abricot  Gros  Pre'coce,  )  of  the  French.,  according  to  the 
Abricot  de  St.  Jean,       j       Pom.  JVlag. 

Abricot  de  St.  Jean  rouge,  in  Langiiedoc.     lb. 

Abricot  gros  d'Alexandrie,  in  Provence.      lb. 

Fruit  middle-sized,  about  two  inches  and  a  quarter  long 
and  two  inches  in  diameter,  somewhat  oblong,  compressed, 
projecting  considerably  on  the  side  of  the  suture,  which  is 
deep,  and  terminates  in  a  projecting  point  situated  towards 
the  back,  beyond  the  axis  of  the  fruit ;  back  nearly  straight. 
Skin  downy,  of  a  fine  bright  orange,  and  next  the  sun  with 


APRICOTS.  93 

spots  of  deeper  red,  pale  orange  on  the  other  side.  Flesh 
parting  from  the  stone,  orange-coloured,  juicy,  rich.  Stoiie 
brown,  much  flattened,  oval,  sharp  in  the  front,  perforated 
along  the  back  from  the  base  to  the  apex.      Kernel  bitter. 

Ripe  ten  days  or  a  fortnight  earlier  than  the  Roman.  In 
France  it  ripens  on  Midsummer-day,  whence  its  name  of 
A.  de  St.  Jean. 

6.  MooRPARK.     Hooker,  Pom.  Lond.  t.  9. 
Anson's,  \ 

Temple's,  \  of  different  Collections. 

Dunmore's  Breda,  ) 

Fi^uit  large,  of  a  roundish  figure,  about  seven  inches  and 
a  half  in  circumference  each  way,  deeply  hollowed  at  the 
base,  and  compressed  on  its  sides,  one  of  which  is  swelled 
considerably  more  than  the  other  at  the  suture,  which  gives 
it  an  oblique  appearance.  Skin  pale  yellow  on  the  shaded 
side,  but  of  a  deep  orange  colour,  shaded  and  marbled  with 
brownish  red  on  the  side  next  the  sun,  and  full  of  dark 
specks.  Flesh  very  firm,  bright  orange,  separating  clean 
from  the  stone.  Juice  plentiful  and  excellent.  Stone  ra- 
ther rugged,  with  a  pervious  passage,  containing  a  bitter 
kernel. 

Ripe  the  end  of  August  and  beginning  of  September. 

The  Moorpark  Apricot,  now  so  universally  known  through- 
out England,  is  said  to  have  been  brought  into  this  country 
by  Sir  William  Temple,  and  planted  in  his  garden  at  Moor- 
park :  if  so,  it  must  have  been  an  inhabitant  here  for  more 
than  130  years,  as  Sir  William  died  in  1700,  at  the  age 
of  72. 

The  pervious  passage  in  its  stone  has  not  been  noticed  by 
any  of  our  writers  till  lately,  nor  is  it  readily  discovered ;  its 
aperture  is  in  a  small  groove  on  the  thin  side  near  its  base,  a 
pin  inserted  into  which,  and  pushed  forward,  will  open  its 
further  orifice,  and  thus  effect  its  passage  through  the  stone. 

7.  Orange.      Miller,  No.  2. 

Early  Orange.      Hort.  Soc.  Cat.   No.  14. 

Royal  George.      Jb.  21. 

Royal  Orange.      lb.  15. 

Fruit  larger  than  the  Masculine,  about  five  inches  in  cir- 
cumference each  way,  and  of  a  roundish  figure.  Suture 
with  a  considerable  swelling  on  one  of  its  sides,  and  having 
a  deep  hollow  base.  Skin  pale  orange,  on  the  side  next  the 
wall,  and  when  fully  ripe,  of  a  deep  orange  tinged  with  red, 
and  spotted  with  dark  purple  next  the  sun.     Flesh  deep 


94  APRICOTS. 

orange,  succulent,  and  well  flavoured.  Stone  small,  orbicu- 
lar, thick  in  the  middle,  and  nearly  smooth,  not  separating 
clean  from  the  flesh.  Kernel  sweet,  like  that  of  the  Breda 
and  Turkey. 

Ripe  the  beginning  and  middle  of  August. 

8.  Peach  Apricot.      Forsyth.  Ed.  3.  No.  9. 
Abricot  Peche.      Pom.  Franc,  t.  7.  f.  10. 
Abricot  Peche.     Duhamel.  Vol.  i.  p.  145. 
Abricot  de  Nancy.     Ih.  No.  10.  t.  6. 
Imperial  Anson's.     Hort.  Soc.  Cat.  No.  5. 

Fruit  very  large,  frequently  from  eight  to  nine  inches  in 
circumference,  deeply  hollowed  at  its  base,  and  compressed 
on  its  sides.  Suture  well  defined,  with  a  thickening  on  one 
of  its  sides.  Skin  pale  yellow  in  the  shade ;  but  of  a  deep 
orange,  shaded,  and  mottled  with  dark  brown,  on  the  sunny 
side.  Flesh  firm,  deep  orange,  and  full  of  a  very  high-fla- 
voured juice.  Stone  with  a  pervious  passage,  and  a  bitter 
kernel. 

Ripe,  end  of  August  and  beginning  of  September. 

The  Peach  Apricot  is  supposed  by  some  to  be  the  same 
as  the  Moorpark  ;  and,  indeed,  it  has  all  its  leading  charac- 
ters ;  but  an  extensive  cultivation  of  it  for  more  than  twenty 
years  has  convinced  me  to  the  contrary.  Its  wood  is  simi- 
lar, but  more  gross,  less  firm,  and  the  tree  more  tender.  Mr. 
Forsyth  says  it  was  introduced  from  Paris,  by  his  Grace  the 
Duke  of  Northumberland,  in  1767.  It  is  the  largest  and 
the  best  of  all  the  apricots.  A  tree  of  this  sort  was  plant- 
ed in  the  gardens  at  Holkham  forty  years  ago,  where  I  have 
seen  fruit  of  an  extraordinary  size  under  the  management  of 
Mr.  Sandys,  who  has  frequently  had  them  of  six  ounces  and 
a  half  in  weight,  and  in  any  season  three  of  them  would 
weigh  a  pound  avoirdupois. 

9.  Purple.     Pom.  Franc,  1.  p.  36.  t.  5.  f.  8. 
Alexandrian  Apricot.      Jb. 

Abricot  Angoumois.      Dnhamel,  No.  4.  t.  3. 

Abricot  Violet,  of  the  Luxembourg  Cat. 

Black  Apricot.      Forsyth,  Ed.  3.'  No.  10. 

Fruit  nearly  spherical,  about  five  inches  in  circumference. 
Suture  deep,  extending  from  the  base  to  its  apex.  Skin  co- 
vered with  a  very  fine  velvety  down,  of  a  pale  red  on  the 
shaded  side,  of  a  deep  red  or  purple  on  the  side  next  the  sun. 
Flesh  pale  red,  except  near  the  stone,  where  it  is  of  a  deep 
orange  colour,  from  which  it  separates.     Juice  sub-acid, 


APRICOTS.  95 

with  a  somewhat  astringent,  but  pleasant  flavour.  Kernel 
sweet. 

Ripe  the  middle  and  end  of  August. 

This  singular  little  Apricot  is  highly  esteemed  in  France, 
from  whence  it  was  introduced  by  Sir  Joseph  Banks,  and 
bore  fruit  for  the  first  time  in  this  country,  in  his  garden  at 
Spring  Grove,  in  1799.  At  a  short  distance  it  has  more  the 
appearance  of  an  Orleans  Plum  than  an  Apricot. 

10.  Red  Masculine.      Hort.  Soc.  Cat.  No.  9. 
Masculine.   Langley,  p.  88.  t.  15.  fig.  1.  Miller,  No.  1. 
Abricot  Precoce.      Duhamel,  No.  1.  t.  1. 

Abricot  Hatif  Musque'.      lb. 

Fruit  small,  of  a  roundish  figure,  about  four  inches  and  a 
half  in  circumference  each  way.  Suture  rather  deep,  and 
considerably  swelled  on  one  of  its  sides.  Skin  pale  orange 
next  the  wall ;  when  fully  exposed,  of  a  red  colour  next  the 
sun,  marked  with  dark  red  or  purplish  spots.  Flesh  pale  or 
orange,  full  of  a  sweet  musky  juice.  Stone  obtuse,  thick, 
smooth,  and  separates  clean  from  the  flesh.      Kernel  bitter. 

Ripe  the  middle  and  end  of  July. 

This  is  the  earliest  Apricot  cultivated  in  England.  The 
tree  is  tender,  and  requires  to  be  planted  on  a  south,  or  south- 
east aspect,  in  a  warm  and  sheltered  situation,  without  which 
the  crops  are  seldom  abundant. 

11.  Roman.  Langley,  Pom.  p.  89.  t.  15.  f  9.  Pom. 
Mag.  t.  13. 

Abricot  Commun.      Duhamel,  1.  p.  135.  t.  2. 

Fruit  middle-sized,  in  form  slightly  compressed,  inclining 
to  oval.  Skin  dull  straw  colour,  with  a  little  dotting  of 
orange  or  red  on  the  sunny  side,  but  in  such  small  quantity, 
that  the  skin  has.  always  a  pallid  appearance.  Suture  shal- 
low. Flesh  dull  pale  straw  colour,  soft,  dry,  rather  meally, 
with  a  little  sweetness  and  acidity.  Stoiie  flat,  oblong,  ra- 
ther obtuse  at  each  end,  with  a  very  even  surface,  separa- 
ting from  the  flesh.     Kernel  very  bitter. 

Ripe  the  middle  of  August. 

The  Roman  Apricot  is  the  most  common  in  our  gardens  ; 
its  principal  recommendations  are  its  hardiness  and  plenti- 
ful bearing.     It  is  best  before  fully  ripe. 

12.  Royal.      Pom.  Mag.   t.  2. 

Abricot  Royale.     Bon.  Jard.  1827.  p.  288. 

Fruit  next  in  size  to  the  Moorpark,  rather  oval,  slightly 
compressed.  Skin  dull  yellow,  shghtly  coloured  with  red 
OQ  a  small  space.     Suture  shallow.     Flesh  pale  orange,  very 


96  APRICOTS. 

firm,  sweet,  juicy,  and  high-flavoured,  with  a  sHght  degree 
of  acidity.  Stone  large,  oval,  not  adhering  to  the  flesh, 
blunt  at  each  end,   with  scarcely  any  passage  in  the  edge. 

Kernel  slightly  bitter  ;  much  less  so  than  in  the  Moor- 
park. 

Ripe  the  beginning  of  August,  a  week  or  ten  days  before 
the  Moorpark.  Raised  a  few  years  ago  in  the  royal  garden 
of  the  Luxembourg,  and  first  noticed  in  the  Bon  Jardinier 
of  1826,  where  it  is  considered  as  a  better  fruit  than  that  of 
the  Moorpark. 

13.  Turkey.     Miller,  No.  5.     Pom,  Mag.  t.  25. 
Large  Turkey.     Hort.  Soc.  Cat.  No.  26. 

Fruit  about  the  middle  size,  in  form  nearly  spherical,  not 
compressed  like  the  Moorpark.  Skin  very  handsome  deep 
yellow,  with  a  number  of  rich,  brownish,  orange-red  spots 
and  blotches  next  the  sun.  Flesh  pale  yellow,  firm,  juicy, 
sweet,  with  a  little  acid,  very  rich  and  excellent.  Stone  se- 
parating freely,  in  figure  like  that  of  the  Moorpark,  but  with- 
out the  pervious  passage.  Kernel  quite  sweet,  like  that  of 
an  almond. 

Ripe  about  the  middle  or  latter  end  of  August. 

The  Turkey  and  Roman  Apricots  are  continually  con- 
founded with  each  other,  and  yet  their  characters  are  obvi- 
ously and  clearly  distinct.  The  Turkey  is  spherical,  more 
deeply  coloured,  with  a  sweet  kernel ;  the  Roman  is  some- 
what oval,  slightly  compressed,  dull  straw-coloured,  and  has 
a  very  6i7/er  kernel,  it  also  ripens  a  few  days  sooner. 

The  Abricot  de  Nancy  of  Duhamel  {friictu  maximo  com- 
pressor as  he  defines  it)  has  been  quoted  in  the  Pom.  Mag. 
as  a  synonym  of  the  Turkey  ;  but  the  well-known  globular, 
uncompressed  character  of  the  latter,  leads  me  to  consider 
it  as  an  accidental  mistake. 

14.  White  Masculine.     Forsyth,  Ed.  7.  No.  5. 
Abricot  Blanc.     Duhamel,  No.  2. 

Fruit  similar  to  that  of  the  Red  Masculine  in  size  and 
figure.  Skin  nearly  white  ;  a  pale  straw  colour  on  the  side 
next  the  wall,  but  of  a  pale  yellow,  shaded  and  mottled  with 
a  reddish  brown,  on  the  side  next  the  sun.  Flesh  white 
very  delicate,  and  adheres  slightly  to  the  stone.  Juice  sweet, 
with  an  agreeable  peach-like  flavour.      Kernel  bitter. 

Ripe  the  end  of  July. 

This  succeeds  the  Red  Masculine  in  its  time  of  ripening, 
and  in  France  it  is  considered  the  better  fruit  of  the  two  ;  but 


CHERRIES. 


97 


like  that,  it  is  tender,  and  requires  to  be  planted  against  a 
south,  or  south-east  wall,  and  to  have  a  warm  sheltered 
situation,  to  insure  productive  crops. 


A  Selectioji  of  Apricots  for  a  small  Garden. 


Breda 2 

Brussels 3 

Hemskirke      ....  4 

Large  Early    ....  5 

Moorpark 6 


Peach  Apricot 
Red  Masculine 
Roman     .     . 
Royal 
Turkey    .     . 


8 
10 
11 
12 
13 


CHAPTER   IV. 
CHERRIES. 

Sect.  I.  —  Fruit  Round. 

1.  Ambree.     Forsyth,  Ed.  7.  p.  79. 
Cerise  Ambre.     Duhamel,  No.  14.  t.  11. 

Fy-uit  large,  round  at  the  head,  but  flattened  next  the 
stalk,  which  is  about  two  inches  long.  Skin  rather  thick, 
of  a  fine  amber  colour,  mottled  with  fine  red  and  yellow,  and 
of  a  brio-ht  red  where  exposed  to  the  sun.  Flesh  pale  yel- 
low, somewhat  transparent,  with  white  veins,  and  slightly 
tinged  with  red  under  the  skin  next  the  sun.  Juice  plenti- 
ful, sugary,  and  when  fully  ripe  very  excellent.  Stone  with 
a  very  sharp  point. 

Ripe  the  end  of  July,  and  beginning  of  August.*  This 
is  rather  too  tender  for  an  open  standard,  unless  in  a 
warm  sheltered  situation  ;  but  does  remarkably  well  when 
trained  against  an  east  wall. 

2.  Archduke.     Forsijth,  Ed.  7.  No.  4. 
Griotte  de  Portugal.     Buhamel,  No.  18.  t.  13. 
Portugal  Duke.     Pom.  Franc.  2.  p.  40.  t.  27.  f.  21. 


*  The  time  of  ripening  in  this  country  for  the  cherries,  is  a  fortnight  or  thro« 
w«ek£  earlier  than  the  time  stated  by  the  author.  jlm.  Ed, 


98  CHERRIES. 

Fruit  clustered  like  the  May  Duke,  and  much  of  the  satits 
colour  ;  but  larger,  with  a  shorter  stalk,  and  inserted  in  a 
deeper  hollow,  ripening  at  least  a  fortnight  later.  The  Arch 
Duke  is  a  much  more  vigorous  grower  than  the  May  Duke, 
with  longer  diverging  branches,  and  larger  leaves.  It  is 
equally  hardy  as  an  open  standard,  and  may  be  planted  to 
advantage  among  Morellos  on  a  north  wall. 

3.  Belle  de  Choisy.  Jard,  Fruit.  Vol.  ii.  p.  21.  t.  7. 
Pom.  Mag.  t.  42. 

Cerise  de  la  Palembre,  )  of  the  French  Gardens,  accord- 
Cerise  Doucette,  )      ing  to  the  Pom.  Mag. 
Fruit  growing  by  pairs,  middle-sized,  roundish,  depress- 
ed at  the  apex.      Stalk,  from  the  fork  an  inch,  neck  half  an 
inch  long.      Skin  transparent,  red,  mottled  with  amber,  es- 
pecially on  the  shaded  side.     Flesh  amber-coloured,  tender 
and  s^^eet.      Stone  middle-sized,  round. 
Ripe  in  July,  rather  before  the  May  Duke. 
This  cherry  is  of  French  origin,  and  is  said  to  have  been 
raised  at  Choisy,  near  Paris,  about  the  year  1760.     The 
general  habit  of  the  tree  is  that  of  the  May  Duke  ;  but  the 
branches  are  rather  more  spreading  than  the  common  one, 
and  the  leaves  more  evenly  serrated. 

It  bears  well  on  an  open  standard,  and  is  very  deserving 
of  cultivation. 

4.  Carnation.     Langley,  t.  16.  f.  3. 

Fruit  large,  round,  almost  the  colour  of  the  Kentish,  but 
more  m:irbled  with  red.  Flesh  firm,  with  a  very  good-fla- 
voured juice. 

Ripe  in  August. 

The  branches,  as  well  as  the  trees,  have  a  good  deal  of 
the  character  of  the  Kentish  ;  but  they  are  stronger,  the 
leaves  larger,  deeply  and  doubly  serrated. 

The  Carnation  Cherry  is  a  shy  bearer  generally,  on  an 
open  standard ;  but  when  trained  as  an  espalier,  in  a  warm 
garden,  where  it  has  plenty  of  sun,  it  bears  extremely  well, 
and  the  fruit  is  much  finer. 

5.  Early  May.     Miller,  No.  2. 
Small  Early  May.      Langhij,  t.  17.  f.  2. 

Cerisier  Noir,  a  fruit  rondprecoce.  Duhamel,  1.  p.  168. 
t.3. 

Fruit  small,  round,  a  little  flattened  at  both  extremities. 
Stalk  one  inch  and  a  quarter  long,  slender,  deeply  inserted- 
SHn  of  a  pale  red  colour.  Flesh  soft,  juicy,  but  not  high 
flavoured. 


CHERRIES.  99 

Ripe  in  June  before  any  of  the  Dukes. 

The  wood  of  this  sort  is  very  slender  and  wiry,  with  small 
shining  leaves.  Its  only  merit  is  that  of  ripening  before 
any  other.  It  requires  a  south  or  south-east  wall,  being  too 
tender  for  an  open  standard. 

6.  Holman's  Duke.      Lanohij^  t.  17.  f.  1. 

Fruit  round,  flattened  at  both  ends,  of  a  very  deep  red  ; 
and  when  highly  ripened  in  the  sun,  it  is  almost  black.  Flesh 
very  melting,  juicy,  and  of  a  most  excellent  flavour. 

Ripe  the  middle  and  end  of  August. 

The  Holman's  Duke  is  a  very  distinct  variety  of  the 
Duke,  and  cannot  well  be  confounded  with  any  other.  Its 
shoots  are  short,  erect,  straight,  short-jointed,  and  more 
slender  than  any  of  the  other  varieties  ;  and  when  the  May 
Duke  is  fully  ripe,  the  fruit  of  this  is  quite  green,  and  ripen- 
ing at  least  a  month  later  in  all  situations.  It  is  one  of  our 
most  hardy  sorts,  and  when  planted  against  a  north,  wall 
is  highly  valuable  ;  not  only  as  affording  a  most  certain 
crop,  but  as  prolonging  the  season  of  the  Duke  to  a  late  pe- 
riod, and  as  a  connecting  link  between  all  the  rest  and  the 
Morello. 

7.  Jeffrey's  Royal.  G.  LindL  Plan  of  an  Orchard, 
1796. 

Royale.      DuhameJ,  20,  t.  15. 

Cherry  Duke.     lb. 

Fruit  round,  nearly  as  large  as  a  May  Duke,  a  little  hol- 
lowed at  the  base,  in  clusters,  some  of  which  have  four  cher- 
ries on  a  common  peduncle.  Stalk  an  inch  from  the  fork, 
and  a  quarter  of  an  inch  above  it.  Skin  of  a  fine  deep  red, 
which  becomes  almost  black  when  fully  ripe.  Flesh  pale 
red,  firm,  succulent.  Juice  plentiful,  rich,  and  high  fla- 
voured. 

Ripe  the  middle  and  end  of  July. 

This  cherry  was  introduced  into  notice  about  fifty  years 
ago  by  a  Mr.  Jeffrey,  a  nurseryman  at  Brompton  Park.  The 
tree  is  the  most  compact  grower  of  all  the  sorts  in  our  col- 
lections, its  branches  sesldom  shooting  more  than  six  or  nine 
inches  in  a  year :  the  buds  are  so  close  together,  and  the 
spurs  so  numerous  and  crowded,  that  the  fruit  forms  most 
dense  bunches.  It  can  scarcely  be  propagated  otherwise 
than  by  budding. 

8.  Kentish.     Miller,  No.  1. 
Flemish.      Langley,  t.  18.  f.  1. 

Fruit  middle-sized,  round,  flattened  at  both  ends.     Stalk 


100  CHERRIES. 

one  inch  and  a  half  long,  slender,  and  sunk  in  a  rather  deep 
hollow.  Skin  of  a  dingy  red,  slightly  marbled  with  dull 
brown,  and  having  occasionally  a  few  both  opaque  and  trans- 
parent spots.  Flesh  rather  firm,  but  succulent,  with  a  some- 
what astringent  but  saccharine  juice. 

Ripe  about  the  middle  of  August. 

This  is  one  of  the  most  common  and  most  hardy  cherries 
cultivated  in  this  country,  the  May  Duke  excepted. 

The  trees  grow  like  those  of  the  Morello,  with  slender 
branches  and  shining  leaves.  The  stone  is  so  strongly  at- 
tached to  the  stalk,  as  to  be  withdrawn  by  it  from  the  pulp 
with  facility,  leaving  the  fruit  apparently  whole  :  a  property, 
I  believe,  not  possessed  by  any  other  cherry.  In  this  state 
it  is  laid  on  hair  sieves  and  exposed  to  the  sun,  where  it 
dries  and  becomes  a  delicious  sweetmeat,  similar  in  appear- 
ance to  that  of  a  large  sultana  raisin,  and  will  keep  thus  for 
twelve  months. 

9.  Late  Duke.      Pom.  J\Iag.  t.  45. 

Cerise  Angloise  tardive.  HorL  Soc,  Cat.  No.  22.  ac- 
cording to  the  Pom.  JMag. 

Fruit  large,  above  the  size  of  a  May  Duke,  bluntly  heart- 
shaped,  somewhat  compressed,  with  a  shallow  depression 
on  one  side.  Skin  a  rich  shining  red.  Flesh  tender,  am- 
ber-coloured, juicy,  and  rich,  of  the  same  quality  as  a  May 
Duke.      Stone  rather  large,  roundish,  ovate,  compressed. 

Ripe  on  a  standard  in  August. 

This  cherry  has  a  great  affinity  to  the  Arch  Duke,  if  not 
absolutely  the  same.  It  appears,  however,  to  be  scarce  in 
our  gardens,  and  to  be  better  known  among  the  French  than 
with  us,  although  its  name  indicates  its  being  of  English 
origin.  The  branches  are  of  vigorous  growth,  but  more 
spreading  than  those  of  the  May  Duke,  and  the  leaves  are 
larger. 

10.  May  Duke.  Langleijy  t.  17.  fig.  3.  Miller,  No.  3. 
Hooker,  Pom.  Lond.  t.  28. 

Fruit  roundish,  flattened  at  both  ends,  of  a  deep  red  co- 
lour, and  growing  in  clusters  :  when  fully  ripe,  the  flesh  is 
soft,  juicy,  and  tender,  with  a  very  pleasant  acid,  and  a  rich 
agreeable  flavour. 

Ripe  the  middle  of  July. 

The  common  May  Duke,  as  an  open  standard,  is  more 
extensively  planted  in  every  county  in  England  than  any 
other  cherry,  a  sufficient  indication  of  its  utility  and  value  to 
the  orchardist.     Although  it  has  been  cultivated  a  consider 


CHERRIES.  101 

able  time  in  this  country,  I  do  not  find  it  mentioned  previ- 
oasly  to  Ray,  in  1688. 

11.  Montmorency.     Hort.  Soc.  Cat,  No.  148. 
Montmorency,  a  gros  fruit.      Duhamel,  10.  t.  8. 
Gros  Gobet.      Jb. 

Gobet  a  courte  queue,      lb. 

Cerise  a  courte  queue,  of  the  French, 

Cerise  a  courte  queue  de  Provence.     76. 

Fruit  large,  round,  very  much  flattened  at  both  the  base 
and  the  apex,  generally  growing  in  pairs.  Stalk  stout  and 
stiff,  an  inch  long,  deeply  inserted  in  a  wide  cavity.  Skin 
smooth,  shining,  of  a  beautiful  soft  but  lively  red  colour. 
Flesh  firm,  yellowish  white.  Juice  plentiful,  with  a  rich  and 
very  agreeable  rich  acid. 

Ripe  the  midclie  and  end  of  July. 

The  Montmorency  cherry  is  but  little  cultivated  at  pre- 
sent in  this  country,  although  very  common  throughout 
Normandy,  and  other  parts  of  France. 

12.  MoRELLO.      Laiigley^t.  16.  f.  2. 
Milan.     lb. 

Cerise  du  Nord.      JVois.  Arb.  fruit,  p.  19. 

Fruit  large,  round,  of  a  dark  red  colour,  turning  almost 
i)lack  when  fully  ripe.  Flesh  deep  red  or  purple,  tender, 
juicy,  and  blended  with  an  agreeable  acid. 

Ripe  in  August  and  September. 

The  Morello  cherry,  one  of  the  most  useful  in  our  col- 
lections, is  mentioned  by  Parkinson  in  1629,  who  says  it  is 
so  called  from  its  juice  being  like  that  of  the  JVIorus  or  Mul- 
berry.* 

I  would  strongly  recommend  the  Morello  cherry  to  be 
planted  against  an  east,  south-east,  or  south  wall,  trained 
thinly,  the  branchss  at  least  six  inches  apart,  not  suffering 
them  to  be  overloaded  with  fruit ;  which  should  be  kept  on 
the  trees  till  it  is  perfectly  ripe,  or  beginning  to  shrivel.  It 
will  then  be  found  most  excellent  in  the  dessert.  This  is 
not  the  Cerisitr  tres-fertile  of  Duhamel,  nor  do  I  find  it  in  his 
collection.  M.  Noisette  says  he  brought  it  to  Paris  from 
Brabant  in  1807. 

Waterloo.      Hort.  Trans.  Vol.  ii.  p.  302.  t.  21. 

Fruit  large,  somewhat  round,  hollow  at  the  base,  mostlj 

*  The  Cherry  commonly  cultivated  here  as  the  Morello,  appears  to  be  different 
from  this  sort,  and  is  probably  a  seedling  variety  of  the  Flemish  Cherry.  Tha 
English  Morello  is  a  larger  and  much  finer  sort,  and  is  not  common  in  our  gar- 
A&aa  as  it  ought  to  be.  Am.  Ed. 

9* 


102  CHERRIES. 

round  at  the  apex,  but  some  are  a  good  deal  flattened.  Stalk 
long  and  slender.  Skin  of  a  dark  lurid  appearance ;  but 
when  quite  ripe  it  changes  to  a  dusky  red,  approaching  to 
black.      Flesh  firm,  with  a  high  flavoured  juice. 

It  ripens  some  days,  later  than  the  Black  Eagle,  the  be- 
ginning or  middle  of  August. 

This  originated  from  a  seed  of  the  Bigarreau,  impregna- 
ted with  the  pollen  of  a  May  Duke,  and  its  fruit  was  first 
exhibited  at  the  Horticultural  Society  in  1815. 

It  was  named  by  Mr.  Knight,  from  the  circumstance  of 
its  first  perfecting  its  fruit  after  the  memorable  battle  of  Wa- 
terloo. Mrs.  Thomas  Pendarves  Stackhouse,  a  daughter 
of  Mr.  Knight's,  was  presented  with  the  Society's  silver 
medal,  January  21,  1817,  for  having  raised  it. 


Sect.  II. — Fruit  Heart-shaped. 

14.  Bigarreau.      Hooker,  Pom.  Lond.  t.  46. 
Graffion.      /'ors/y//?,  Ed.  7.  Nos.  18  and  19. 

Turkey  Bigarreau.     Hort.  Soc.  Cat.  No.  17. 

Fruit  large,  of  an  irregular,  obtuse,  heart-shaped  figure, 
flattened  at  its  base.  Stalk  two  inches  long,  inserted  in  a 
very  shallow  cavity.  Skin  pale  yellow,  becouiing  amber- 
coloured  when  matured,  and  of  a  fine  red  on  the  sunny  side. 
Flesh  firm,  pale  yellow,  slightly  adhering  to  the  stone,  which 
is  large  and  round.      Juice  sweet  and  well  flavoured.* 

Ripe  usually  the  end  of  July  or  beginning  of  August. 
Young  shoots  very  strong,  with  a  white  epidermis. 

The  bigarreau,  or  Graffion  cherry  is  sold  in  many  nurse- 
ries under  both  appellations,  as  distinct  sorts  ;  but  I  could 
never  discover  any  diiference,  after  cultivating  them  for 
years.  The  Bigarreau  cherry  is  the  strongest  upright 
grower  hi  its  young  shoots  of  all  the  cherries  now  cultivated  ; 
and  it  has  also  the  largest  leaves,  excepting  the  tobacco- 
leaved. 

15.   Black  Eagle.     Hort.  Trans.  Vol.  ii.  p.  138.  t.  9. 

Fruit  large,  growing  generally  by  pairs  or  threes,  many 
of  which  are  flattened  both  at  the  apex  and  the  base.  Stalk 
long,  slender.  Skin  deep  purple,  or  nearly  black.  Flesh 
tender  and  bleeding.  Juice  very  rich  and  high-flavoured. 
Shoots  very  strong,  with  large  leaves. 

Ripe  the  end  of  July  or  beginning  of  August. 

*  By  some  called  Yellow  Spanish  Cherry  ;  also,  White  Ox  Heart. 

Jim.  E<L 


CHERRIES.  103 

Raised  by  Miss  Elizabeth  Knight,  of  Dounton  Castle, 
about  the  year  1806,  from  a  seed  of  the  Bigarreau,  which 
had  been  fertilized  by  the  pollen  of  the  May  Duke. 

The  spurs  of  the  Black  Eagle  produce  bunches  often  or 
twelve  cherries  each.  The  trees  succeed  best  against  an 
east  or  south-east  wall.  The  specimen  for  the  plate  in  the 
Hort.  Trans,  was  taken  from  a  north-east  aspect  when  the 
tree  was  eight  years  old. 

16.  Black  Heart.     Miller^  No.  8. 

Guignier  a  fruit  noir.   Duhamel,  Yol.  1.  p.  158.  t.  1.  f.  1. 

Fruit  pretty  large,"  growing,  for  the  most  pait,  singly, 
heart-shaped,  a  little  flattened  at  the  apex,  compressed  on 
one  side,  with  a  slight  suture.  Stalk  one  inch  and  a  half 
long,  slender.  Skin  of  a  dark  purple  approaching  to  black 
when  fully  ripe.  Flesh  pale  red,  rather  firm,  but  mellow, 
M'ith  a  rich  well  flavoured  Juice. 

Ripe  the  end  of  July  or  beginning  of  August. 

The  young  shoots  are  erect,  with  a  white  epidermis. 

17.  Black  Tartarian.     Pom.  jVIag.  U  44. 
Black  Circassian.     Hooker,  t.  31. 

Eraser's  Black  Tartarian.     Forsijth,  Ed.  3.  No.  15. 
Ronalds's  large  Black  Heart.     lb.  No.  14. 
Black  Russian,  |        r^^^^^^  gardens,  according 

Eraser's  Black  Heart,       \      ^^  the  Pom.  J\/«g-.  ^ 

Superb  L  ucassian,  )  ° 

Fruit  large,  usually  growing  singly,  heart-shaped,  with  an 
uneven  surface,  and  of  a  shining  purplish  black  colour. 
Stalk  one  inch  and  a  half  or  more,  slender.  Flesh  purpUsh, 
juicy  and  rich.  Stone  middle-sized,  roundish  ovate. 
Ripe  end  of  July  to  the  middle  of  August. 
This  cherry  is  generally  considered  to  have  been  brought 
into  this  country  from  R^ussia,  by  the  late  Mr.  John  Eraser, 
in  the  autumn  of  1796.  In  the  Pomona  Londinensis,  it  is 
stated  to  have  been  introduced  from  Circassia  by  Mr.  Hugh 
Ronalds,  of  Brentford,  in  1794.  And  it  is  also  said  to  have 
originated  in  Spain,  whence  it  was  transmitted  to  the  Rus- 
sian gardens,  and  through  them  into  England. 

It  is  a  cherry  of  great  excellence,  bearing  well  on  a  stand- 
ard, but  doing  best  on  an  east  or  west  wall,  on  which  its 
branches  are  usually  loaded  with  a  profusion  of  rich  and 
handsome  fruit.  In  the  nursery  quarters  the  young  shoots 
are  the  most  erect  of  this  class  of  cherries,  with  a  white  epi- 
dermis, short  joints,  and  plump  eyes ;  readily  recognised 
from  every  other  kind. 


104  CHERRIES. 

18.  Bleeding  Heart.     JVf«7/er,  No.  15. 
Gascoign's  Heart.     Lam^letj^  t.  17.  f.  45. 

Fruit  large,  heart-shaped,  having  the  appearance  of  a 
small  drop  or  tear  at  the  end.  Skin  of  a  dark  red  colour. 
Flesh  firm,  mellow.  Juice  plentiful,  and  of  an  excellent 
flavour. 

Ripe  in  August. 

The  young  shoots  are  diverging  with  a  brown  epidermis. 

19.  COURONNE. 

Coroun.      Langley,  t.  16.  f.  1. 

Corone.     Forsijih,  Ed.  3.  11. 

Hertfordshire  Cherry.     lb.  5. 

Merisier  a  gros  fruit  noir.     Duhamel,  Vol.  i.  p.  1-58. 

Fruit  middle-sized,  heart-shaped,  generally  growing  in 
pairs,  sometimes  in  threes.  Stalk  two  inches  long,  slender, 
inserted  in  a  narrow,  deep,  round  cavity.  Skin  deep  purple, 
or  dingy  black.  Flesh  firm,  with  a  deep  purple  juice,  sweet, 
and  of  a  pretty  good  flavour. 

Ripe  end  of  July  and  beginning  of  August. 
Tha  Cjjroin3  ChsiTy  reproduces  itself  from  seed,  and 
the  trees  attain  the  largest  size.  They  grow  in  a  wild  state, 
and  are  also  cultivated  in  several  parts  of  England,  particu- 
larly in  some  parts  of  Hertfordshire  ;  and  at  Framingham 
and  Brooke,  in  Norfolk,  whence  they  are  sent  in  large  quan- 
tities to  the  neighbouring  markets. 

20.  DowNTON.  Hort.  Trans.  Vol.  v.  p.  262.  Pom. 
Mag.  t.  138. 

Fruit  usually  growing  singly,  very  blunt,  heart-shaped, 
nearly  round,  a  little  flattened  on  one  side,  with  a  very  small 
suture  extending  from  the  stalk  to  the  apex.  Stalk  about 
two  inches  long,  slender,  deeply  inserted.  Skin  pale  yel- 
lowish, sprinkled  with  numerous  red  spots,  with  larger, 
patches  of  dull  red  or  morone  on  the  sunny  side.  Flesh 
pale  amber,  transparent,  tender,  without  any  stain  of  red,  ad- 
hering slightly  to  the  stone.  Juice  very  sweet  and  high  fla- 
voured. 

Ripe  the  middle  and  end  of  July. 

Raised  by  Mr.  Knight  from  a  seed  either  of  the  Waterloo 
or  Elton,  but  from  which  is  not  certain.  Its  fruit  was  first 
exhibited  at  the  Horticultural  Society  July  16,  1822.  It 
bears  well  as  a  standard,  and  in  richness  of  juice  it  is  equal 
to  any  cherry  cultivated. 

21.  Elton.  Hooker,  t.  7.  Pom.  Mag.  t.  92.  Hort, 
Trans.  Vol.  ii.  pp.  157.  301. 


CHERRIES.  105 

Fruit  usually  growing  singly,  pretty  large,  heart-shaped, 
much  resembling  the  Bigarreau,  but  much  earlier.  Stalk 
two  inches  and  a  quarter  long,  slender.  Skin  pale  waxy 
yellow  on  the  shaded  side,  mottled  and  dashed  with  rich  red 
next  the  sun.  Flesh  firm,  but  less  so  than  the  Bigarreau ; 
very  sweet  and  rich. 

Ripe  the  beginning  and  middle  of  July,  about  the  time  of 
the  May  Duke,  or  soon  after. 

This  very  excellent  cherry  was  raised  by  Mr.  Knight  in 
1806,  from  a  seed  of  the  Graffion,  which  had  been  fertilized 
by  the  pollen  of  the  White  Heart.  It  bears  well  upon  an 
open  standard,  but  is  much  finer  when  grown  against  a  wall, 
and  is  highly  deserving  of  cultivation. 

22.  Florence.     Hort.  Trans.  Vol.  ii.  p.  229.  t.  14. 
Fruit  large,  heart-shaped,  flat  at  the  base,  and  obtuse  at 

the  apex,  compressed  on  one  side,  with  a  shallow  suture. 
Stalk  long,  slender,  seated  in  a  deep,  cup-shaped  cavity. 
Skin  pale  amber,  very  much  marbled  with  pale  red,  and  of  a 
very  bright  lively  red  where  exposed  to  the  sun.  Flesh 
white,  firm,  but  not  hard.     Juice  plentiful,  rich  and  sweet. 

Ripe  end  of  July  or  beginning  of  August. 

This  very  fine  cherry  was  imported  from  Florence  some 
years  ago  by  the  late  Mr.  Houblon  of  Hallingbury  Place,  in 
Essex. 

23.  Harrison's  Heart.     Forsyth,  Ed.  7.  l\o.  9. 
Fruit  large,  heart-shaped,  of  a  pale  yellowish  or  amber 

colour,  slightly  tinged  with  red  on  the  sunny  side.  Flesh 
tender,  with  a  rich  high-flavoured  juice. 

Ripe  the  end  of  July  and  beginning  of  August. 

Mr.  Forsyth  says  this  Cherry  was  introduced  from  the 
East  Indies  (I)  by  Governor  Harrison,  who  went  out  as  Go- 
vernor of  Fort  Saint  George,  in  December,  1710,  and  re- 
turned in  1719. 

24.  Knight's  Early  Black.  Hort,  Trans.  Vol.  iii. 
p.  211.  Vol.  iv.  p.  510.     Pom.  Mag.  93. 

Fruit  \3.rae^  blunt,  heart-shaped,  with  an  uneven  surface 
like  that  of  the  Black  Tartarian.  Stalk  two  inches  long, 
deeply  inserted  in  a  hollow,  cup-shaped  cavity.  Skin  of  a 
dark  dull  red,  when  fully  ripe  almost  black.  Flesh  firm, 
juicy,  very  deep  purple,  rich  and  high  flavoured. 

Ripe  a  week  or  ten  days  earlier  than  the  May  Duke.  On 
a  south  aspect,  it  will  be  ripe  by  the  middle  of  June. 

This  very  valuable  and  early  cherry  was  raised  by  Mr, 
Knight,  about  1810,  from  a  seed  of  the  Bigarreau,  which 


106  CHERRIES, 

had  been  impregnated  by  the  May  Duke.  It  is  sufficiently 
hardy  to  bear  on  an  open  standard  ;  but  it  would  be  more 
desirable  to  train  it  against  a  south  or  south-east  wall,  as  its 
fruit  would  then  be  a  great  acquisition  to  the  dessert,  along 
with  our  early  scarlet  strawberries. 

25.  LuKEwiRD.  JVIi7/er,  No.  11.  Hilt,  p.  299.;  Sivit- 
zer,  140. 

Fruit  heart-shaped,  somewhat  rounder,  and  not  quite  so 
large  as  a  Black  Heart ;  of  a  dark  brown,  or  nearly  black 
colour,  and  possessing  a  most  excellent  juice. 

Ripe  the  beginning  of  August. 

This  is  an  old  inhabitant  of  our  orchards,  althoughbut  little 
known  or  cultivated  at  present. 

Parkinson,  in  1629,  calls  it  Luke  Ward's  ;.Raye,  in  1688, 
Luke  Ward's  ;  and  Rea,  in  1702,  appears  to  be  the  first  who 
has  given  it  the  name  of  Lukeward.  It  is  highly  spoken  of 
by  the  old  gardeners,  and  therefore  ought  to  be  brought  into 
notice  and  cultivated. 

26.  Small  Black. 

Black  Mazzard.      Hort.  Soc,  Cat.  No.  4. 

Common  Black  of  Buckinghamshire.     lb.  No.  5. 

Merry  Cherry  of  Cheshire.      76.  No.  2. 

Small  Wild  Black.      Jb.  No.  7. 

Black  Polstead,  in  some  places. 

Merisier  a  petit  fruit.      Duhamel,  Vol.  i.  p.  156. 

Fruit  small,  heart-shaped,  flattened  a  little  on  both  sides, 
and  without  suture.  Stalk  one  inch  and  three  quarters  long, 
very  slender,  inserted  in  a  small  round  cavity ;  at  its  apex  it 
has  a  small,  round,  deepish  dimple.  Skin  thin,  of  a  jet  black 
colour.  Flesh  succulent,  very  deep  purple.  Juice  purple, 
sweet,  accompanied  with  a  slight  bitter  but  agreeable  taste. 

Ripe  the  beginning  and  middle  of  August. 

This  Cherry  grows  wild,  and  is  cultivated  also,  in  abun- 
dsmce,  in  several  parts  of  England,  particularly  in  the  Chil- 
tern  part  of  Buckinghamshire.;  in  Cheshire,  and  about  Pol- 
stead  in  Suffolk,  where  the  fruit  is  called  Merries,  from  the 
French  J\Ierise.  In  the  season  they  are  to  be  found  in 
almost  every  principal  market  town  in  England,  where  they 
always  find  a  ready  sale.  It  is  the  principal  fruit  employed 
for  the  making  of  Cherry  Brandy,  and  it  is  the  only  sort 
which  ought  to  be  used  by  nurserymen  for  their  stocks,  on 
which  to  bud  and  graft  the  better  kinds. 

27,  Tobacco  Leavep, 


CHERRIES.  107 

Bigarreautier  a  feuilles  de  Tabac.     Bon.  Jard.  1827. 
p.  296. 

Cerisier  de  4  a  la  livre.     lb.  1825.  p.  239. 

Four  to  the  pound.      Of  some  JVur series. 

Quatre  a  la  livre.     Hart.  Trans.  Vol.  iv.  p.  511, 

Fruit  small,  heart-shaped,  of  a  pale  transparent  yellow  co- 
lour, with  a  faint  stain  of  red  on  the  exposed  side.  Flesh  of 
firm  consistence,  sweet  and  pleasant,  but  without  any  parti- 
cular richness.  Stalk  long,  and  the  stone  large  in  proportion 
to  the  size  of  the  fruit. 

Ripe  in  August. 

The  young  branches,  in  the  Nursery,  are  very  strong,  and 
crooked  ;  and  the  leaves  of  the  very  largest  size. 

How  this  Cherry  should  have  obtained  its  name  of  four  to 
the  pound,  I  am  at  a  loss  to  conceive  :  its  fruit  is  not  half 
the  size  of  our  Kentish  Cherry,  and  not  of  one  fiftieth  part  of 
its  value  for  any  purpose  whatever.  Nurserymen  will  do 
well  to  get  rid  of  it  altogether. 

28.  White  Heart.      Langley^  t.  18.  f.  4. 

Guignier  a  gros  fruit  blanc.      JJuhamel,  t.  1.  f.  3. 

Fruit  growing  in  pairs  or  threes,  middle-sized,  heart- 
shaped,  of  a  dull  whitish  yellow  colour,  tinged  and  mottled 
with  dull  muddy  red  on  the  side  next  the  sun.  Stalk  two 
inches  long,  very  slender,  inserted  in  a  hollow  round  basin. 
Flesh  melting,  juicy,  of  a  rich  and  pleasant  flavour. 

Ripe  the  end  of  July  and  beginning  of  August. 
The  branches  of  this  sort  are  slender,  diverging,  with  a 
reddish-brown  epidermis. 

29.  RemIxNgton  Heart. 

This  cherry  was  introduced  in  our  nurseries  by  Mr.  Re- 
mington of  Long-Island.  It  is  the  latest  cherry  we  have, 
the  fruit  ripening  about  the  end  of  August,  near  a  month 
later  than  any  European  sort  ;  it  is  therefore  valuable  on 
that  account,  and  also  as  being  of  American  origin,  and  a 
fine  cherry.  Am.  Ed. 

A  Selection  of  Cherries  for  a  Small   Garden, 


Arch  Duke 

2 

Florence, 

22 

Belle  de  Choisy 

3 

Holman's  Duke 

6 

Bigarreau 

14 

Kentish 

8 

Black  Eagle 

15 

Knight's  Early  Black 

24 

Black  Tartarian 

17 

May  Duke 

10 

Downton 

20 

Morello 

12 

Elton 

21 

Waterloo 

13 

108  CURRANTS. 


CHAPTER    V 


CURRANTS. 

The  Currants  most  deserving  of  cultivation  are  the  fol- 
lowing :  — 

1.  Black  Naples.     Pom.  Mag.  t.  43. 

The  superiority  of  this  consists,  not  only  in  the  larger 
size  of  the  fruit,  but  in  the  clusters  being  more  numerous  on 
the  bushes,  as  vv  ell  as  in  each  cluster  bearing  a  greater  num- 
ber of  berries.  Cultivated  in  the  Horticultural  Garden  at 
Cheswick. 

2.  Common  Black.     Eng.  Bot.  t.  1291. 

3.  Champagne,  with  pale  red  fruit. 

4.  Large  Red,  or  Red  Dutch. 

5.  White  Chrystal,  with  white  fruit  and  large  bunches. 

6.  White  Dutch,  with  yellow  fruit  and  footstalks. 
The  nurserymen's  Catalogues  contain  other  names,  some 

of  which  are  probably  a  repetition  of  the  same  fruit.  There 
are  indeed  several  worthless  varieties  of  the  Red  Currant  to 
be  found  in  gardens,  which  ought  to  be  rooted  up,  and  re- 
placed by  the  larger  fruited.  Where  the  currant  is  cultiva- 
ted for  the  purpose  of  mailing  wine,  the  White  Dutch  is  to 
be  preferred,  as  it  is  by  far  the  sweetest :  and  it  is  also  su- 
perior in  the  dessert ;  but  its  bunches  are  not  so  large  as 
those  of  the  White  Chrystal. 

When  it  is  grown  for  the  dessert,  the  size  of  the  bunches 
should  be  increased  to  the  utmost  extent  of  which  they  are 
capable.  This  can  only  be  accomplished  by  management. 
Where  bushes  are  injudiciously  planted,  and  where  they  are 
suffered  to  become  mossy  and  crowded  with  branches,  the 
bunches  are  always  small,  and  the  fruit  inferior  in  quality. 
On  the  contrary,  where  bushes  are  advantageously  planted, 
and  have  plenty  of  room  ;  pruned  annually,  divesting  them 
of  their  old  spurs,  removing  the  young  ones  where  they  are 
too  numerous,  and  keepirg  them  thin  of  branches  so  as  to 
admit  plenty  of  sun  and  air,  the  bunches  will  be  larger,  and 
the  fruit  superior  in  size  and  flavour,  in  proportion  to  th« 
care  and  judgment  bestowed  upon  their  management. 


FIGS.  109 


CHAPTER    VI. 

FIGS. 

Sect.  I.  — Fruit  Blue  or  Black, 

1.  Black  Genoa.     Miller,  No.  2. 

Fruit  long,  swelling  pretty  large  at  the  apex,  where  it  is 
rather  obtuse  :  the  lower  part  is  very  slender  next  the  stalk. 
Skin  of  a  dark  purple  colour,  almost  black,  covered  with  a 
purple  bloom.     Pulp  bright  red  and  highly  flavoured. 

Ripe  in  August. 

2.  Black  Ischia.     JWiller,  No.  5. 

Fruit  middle-sized,  round,  a  little  flattened  at  the  apex. 
Skin  almost  black  when  ripe.  Pulp  deep  red,  and  very 
highly  flavoured. 

Ripe  in  August. 

This  is  a  very  productive  fig ;  but  the  birds  are  great  de- 
vourers  of  it,  if  the  fruit  is  not  protected. 

3.  Black  Italian.     Forsyth,  Ed.  7.  No.  9. 
Fruit  small  and  round.     Pulp  very  delicious. 

An  abundant  bearer  in  pots.  Mr.  Forsyth,  from  whom 
this  is  taken,  says  he  has  gathered  from  one  plant,  in  a 
twenty-four  pot,  two  dozen  figs  at  one  gathering. 

4.  Large  Blue.     Hort.  Soc.  Cat.  No.  11. 
Common  Blue  or  Purple.     JVliller,  No.  10. 
Great  Blue.     Hanhury. 

Large  Purple.     JVurs.  Catalogues, 

Fruit  large,  oblong.  Skin  purple,  or  dark  brown,  cover- 
ed with  a  thick  blue  bloom.  Pulp  deep  red,  of  a  very  good 
flavour. 

Ripe  in  August. 

This  is  a  very  hardy  sort,  and  a  most  excellent  bearer. 

5.  Small  Blue.     Hort,  Soc,  Cat,  12. 
Little  Blue.  Hanbury. 

Fruit  below  the  middle  size,  with  a  short  footstalk.   Skin 
blue,  thin.     Pulp  red,  of  very  good  flavour. 
Ripe  in  August. 


10 


no  FIGS. 


Sect.  II.  —  Fruit  Red  or  Pmyle. 

6.  BouRDEAUx.     Duhamel,  t.  2.  f.  2. 

Figue-Poire.  lb.  Vol.  i.  p.  213. 

Violette  de  Bourdeaux.     Hort.  Soc.  Cat.  No.  70. 

Fruit  pretty  long,  of  a  pyramidal  figure,  rounded  at  the 
apex,  and  a  little  pinched  in  towards  the  stalk,  about  three 
inches  long,  and  two  inches  in  diameter.  Skiii  brownish 
red,  becoming  deep  violet  when  fully  matured,  slightly  mot- 
tled with  a  few  greenish  specks.  Pulp  deep  red  or  purple, 
succulent  and  sweet. 

This  is  cultivated  throughout  France,  and  produces  two 
crops  annually,  both  of  which  in  a  warm  season  are  good, 
although  not  possessing  very  high  flavour. 

7.  Brovs^n  Turkey.     Hort.  Soc.  Cat.  No.  64. 
Brown  Italian.     Forstjth,  Ed.  7.  No.  9. 

Fruit  small  and  round.      Pulp  very  delicious. 

This  and  the  Black  Itahan  are  mentioned  by  Mr.  For- 
syth, as  being  cultivated  by  him  in  pots,  and  each  possess- 
ing equal  merit. 

8.  Brunsw^ick.     Pom.  Mag.  t.  48. 
Madonna.     Miller,  9. 

Hanover.  Of  some  Gardens,  according  to  the  Pom. 
Mag. 

Fruit  very  large,  obovate,  fleshy,  with  an  oblique  apex. 
Eije  rather  depressed.  Stalk  short  and  thick.  Skin  pale 
green  on  the  shaded  side,  with  a  tinge  of  yellow  ;  next  the 
sun,  dull  brownish  red,  sprinkled  with  small  pale  brown 
specks.  Flesh  pinkish  in  the  interior,  nearly  white  next  the 
skin,  but  chiefly  semi-transparent  reddish  brown,  extremely 
rich,  sweet,  and  high  flavoured. 

Ripe  the  beginning  and  middle  of  August. 

This  is  one  of  the  most  useful  of  the  hardy  figs.  In  a 
south-eastern  corner,  trained  against  a  wall,  it  ripens  by  the 
middle  of  August,  in  even  unfavourable  seasons.  In  an  or- 
dinary summer,  in  the  neighbourhood  of  London,  it  begins 
to  mature  by  the  beginning  of  that  month.  It  is,  perhaps, 
the  largest  purple  fig  we  have,  and  the  most  useful  variety 
that  can  be  selected  for  a  small  garden. 

9.  Chestnut.  Miller,  No.  1. 
Chestnut-coloured  Ischia.  lb. 
Brown  Ischia.     lb. 

Frwii  of  a  large  size,  globular.     Eye  pretty  large,  and 


FIGS.  11 1 

pinched  in  at  the  stalk.    Skin  of  a  brown  or  chestnut  colour. 
Pulp  purple,  sweet  and  high  flavoured,     Seeds  large. 

This  sort  often  bursts  open  when  it  ripens,  which  is  ge- 
neally  in  the  beginning  or  middle  of  August.  It  will  also 
ripen  well  frequently  on  an  open  standard,  when  planted 
on  a  warm  soil ;  and  if  planted  against  a  hot  wall  two  crops 
may  be  obtained  annually. 

10.  Long  Brown  Naples.     J\Iiller,  II. 
Long  Naples.     Hanhury, 

Fruit  long,  somewhat  compressed  at  the  apex.  Stalk 
pretty  long.  Skin  dark  brown  when  fully  ripe.  Pulp  in- 
clining to  red,  and  well  flavoured.     Seeds  large. 

Ripe  in  September, 

11.  Malta.     Miller,  4. 
Small  Brown,  of  some  Gardens. 

Fruit  small,  much  compressed  at  the  apex,  and  very 
much  pinched  in  towards  the  stalk.  Skin  pale  brown.  Pulp 
the  same  colour  as  the  skin,  very  sweet  and  well  flavoured. 

Ripe  towards  the  end  of  August. 

If  this  sort  is  permitted  to  hang  upon  the  tree  till  the  fruit 
is  shrivelled,  it  becomes  a  fine  sweetmeat. 

12.  Minion.     Hitt,  p.  306. 

Fruit  small.     Skin  brown.     Pulp  high  flavoured. 
Hitt  says  the  tree  is  always  low,  and  will  bear  without  the 
assistance  of  a  wall. 

13.  Murrey.     Miller,  No.  7. 
Brown  Naples.     lb. 

Round  Naples.     Hanbury. 

Fruit  pretty  large,  of  a  globular  figure.  Skin  light  brown, 
with  some  faint  marks  of  dirty  white.  Pulp  nearly  of  the 
same  colour  as  the  skin,  and  of  a  good  flavour.  Seeds 
large. 

Ripe  the  latter  end  of  August. 

14.  Pregussata.     Hort.  Soc.  Cat.  No.  57. 

Fruit  large,  oblate.  Stalk  short  and  thick.  Skin,  where 
shaded,  purplish  brown  ;  where  exposed,  of  a  very  dark 
brown,  sprinkled  with  pale  spots.  Pulp  deep  red,  remark- 
aby  sweet  and  rich.      Seeds  unusually  small. 

Ripe  from  August  to  October. 

This  most  beautiful  and  most  excellent  fig  was  sent  lo 
this  country  a  few  years  ago,  by  Dr.  Skey,  from  the  Ionian 
Isles. 

15.  Purple  Genoa.     Hanbury. 


112  FIGS. 

Fruit  large,  long.     Skin  dark  purple,  when  perfectly  ripe. 
Pulj)  extremely  sweet  and  luscious. 

16.  Small  Brown  Ischia.     Miller,  No.  13. 

Fruit  small,  of  a  pyramidal  figure,  with  a  very  short  foot- 
stalk. Skin  Hght  brown.  Pulp  inclining  to  purple,  of  a 
very  high  flavour. 

Ripe  late  in  September. 

The  leaves  of  this  tree  are  less  divided  than  any  of  the 
other  sorts. 

17.  VioLETTE.     Hort.  Soc.  Cat.  No.  67. 
Figue  Violette.     DuhameU  No.  3.  t.  2.  f.  1. 

Fruit  small,  shortly  turbinate,  and  flattened  at  the  apex, 
one  inch  and  three  quarters  or  two  inches  in  diameter,  and 
nearly  the  same  in  height.  Skin  deep  violet.  Pulp  near 
the  skin  white  ;  the  interior  enveloping  the  seeds  deeply 
tinged  with  red. 

The  Violet  Fig,  like  the  Angelique,  is  cultivated  in  the 
neighbourhood  of  Paris,  and  produces  two  crops  annually  ; 
the  autumnal  one  is  the  most  productive  ;  and  in  a  warm 
season  the  fruit  is  excellent. 


Sect.  III.  —  Fruit  Yellow^  White,  or  Green, 

18.  Angelique.     Duhamcl,  Vol.  i.  No.  2. 
Coucourelle  Blanche.     Hort.  Soc.  Cat.  No.  1. 
Melitte.      /6. 

Fruit  rather  small,  somewhat  pyramidal,  about  two  inches 
long,  and  one  inch  and  three  quarters  in  diameter.  Skin 
yellow,  mottled  with  greenish  white  specks.  Pulp  white, 
having  the  interior  which  envelopes  the  seeds  tinged  with 
red. 

This  sort  is  somewhat  like  the  Marseilles,  but  longer,  and, 
like  that,  in  the  neighbourhood  of  Paris,  produces  two  crops 
annually  :  the  first  is  usually  thin,  but  the  second  very  abun- 
dant ;  and  in  a  fine  season  the  fruit  is  excellent. 

19.  Gentile.  Miller,  No.  14.  Forsyth,  Ed.  3.  No. 
15. 

Fruit  middle-sized,  of  a  globular  figure.  Skin  yellow, 
when  fully  ripe.  Pulp  yellow,  with  large  seeds.  Its  fla- 
vour is  very  good,  but  it  ripens  late,  and  the  trees  are 
seldom  good  bearers,  so  that  it  is  not  much  grown  in  this 
country. 

20.  Green  Ischia.     Miller,  l^o.  8. 
Green  Ischia.     Forsyth,  Ed.  3.  No.  9, 


FIGS.  113 

Fruit  oblong,  somewhat  globular  at  the  apex.  Skin  very 
thin,  green  ;  but  when  fully  ripe,  it  is  stained  through  by  the 
pulp  to  a  brownish  cast :  the  inside  is  purple,  and  will  stain 
linen  or  paper.  Pulp  high  flavoured,  especially  in  warm 
seasons. 

Ripe  towards  the  end  of  August. 

21.  Large  White.     Hanbm-y, 

Fruit  large,  oblong,  with  a  short  foot-stalk.  Skin  white 
and  thin.  Pulp  white,  but  often  more  or  less  tinged  with 
purple,  sweet  and  rich. 

Ripe  in  August. 

22.  Large  White  Genoa.  Miller,  No.  4.  Forsyth, 
Ed.  3.  No.  4. 

Fruit  large,  globular,  a  little  legthened  towards  the  stalk. 
Skin  thin,  of  a  yellowish  colour  when  fully  ripe.  Pulp  red, 
of  a  good  flavour. 

Ripe  about  the  end  of  August. 

Mr.  Forsyth  says  this  bears  two  crops  annually. 

23.  Marseilles.     Hort.  Soc.  Cat.  No.  48, 
White  Marseilles.     lb. 

Pocock.     lb. 

Figue  Blanche.     Duhamel,  Vol.  i.  p.  210.  t.  1. 

Fruit  small,  about  two  inches  in  diameter,  and  nearly  the 
same  in  height,  slightly  ribbed,  somewhat  turbinate,  and 
flattened  at  the  apex.  Skin  pale  green,  becoming  yellow- 
ish white  when  highly  ripened.  Flesh  white,  dry,  sweet, 
and  rich. 

Ripe  in  August. 

The  Marseilles  Fig  has  been  for  many  years  cultivated 
by  Mr.  Knight  at  Downton  Castle  ;  and  he  informs  me  that 
it  succeeds  well  in  the  highest  temperature  of  a  pine  stove. 

24.  Nerii.     Hort.  Soc.  Cat.  No.  65. 

Fruit  rather  less  than  the  Marseilles,  and  more  long  in 
shape.  Skin  pale  greenish  yellow.  Pulp  similar  in  co- 
lour to  that  of  a  pomegranate. 

It  is  much  the  richest  of  its  species  ;  and  there  is  in  its 
juice  a  slight  degree  of  very  delicate  acid,  which  renders  it 
peculiarly  agreeable  to  most  palates.  The  Nerii  Fig  is  also 
cultivated  by  Mr.  Knight  at  Downton  Castle,  who  has  been 
so  obliging  as  to  furnish  me  with  the  above  description,  da- 
ted Sept.  23,  1830.  He  says,  "  It  offers  fruit  very  abun- 
dantly ;  but  the  whole  falls  off"  alike  in  the  stove  and  in  the 
open  air  ;  and  it  succeeds  only  in  low  temperature,  under 
glass.    I  have  obtained  it  in  high  perfection,  by  bringing  the 

10* 


114 


FIGS. 


fruit  forward,  till  it  was  about  one  third  grown,  in  the  stove, 
and  then  removing  the  pots  in  which  the  plants  grew  to  a  con- 
servatoiy." 

25.  Small  Early  White.     Langley,  t.  52. 
Early  White.     Hort,  Soc.  Cat.  No.  23. 
Small  White.     Hanbury. 

Small  White  Early.     Forsyth,  Ed.  3.  No.  3. 

Fruit  somewhat  round,  a  little  flattened  at  the  apex,  with 
a  very  short  foot-stalk.  Skin  thin  ;  when  fully  ripe,  of  a  pale 
yellowish  white  colour.  Pulp  white,  sweet,  but  not  high 
flavoured. 

Ripe  in  August. 

Mr.  Forsyth  says  this  sort  produces  two  crops  annually. 
It  scarcely  differs  from  the  Marseilles. 

26.  Small  Green.     JVursei^y  Catalogues. 
Little  Green.     Hanbury. 

Green  Red  within.     Hort.  Soc.  Cat.  No.  32. 
Fruit  small.     SkiQi  green  and  thin.     Pulj)  red  and  ex- 
cellent. 

The  tree  is  a  low  grower,  hardy,  and  a  very  good  bearer. 

27.  Yellow  Ischia.     Miller,  No.  12. 
Cyprus,     lb.     Hort.  Soc.  Cat.  No.  42. 

Fruit  large,  of  a  pyi*amidal  form.  Skin  yellow  when 
fully  ripe.  Pulp  purple,  and  well  flavoured.  The  leaves 
are  large,  and  not  much  divided. 

Ripe  in  September. 

The  tree  is  a  very  luxuriant  grower,  but  it  does  not  pro- 
duce much  fruit  in  this  country. 


A  Selection  of  Figs  for  a  Small  Garden. 


Black  Ischia 

3 

Pregussata 

14 

Brown  Turkey 

7 

Large  White  Genoa 

22 

Brunswick 

8 

Marseilles 

23 

Chestnut 

9 

Nerii 

24 

Malta 

11 

Small  Early  White 

25 

GOOSEBERRIES* 


115 


CHAPTER     VII. 


GOOSEBERRIES 


The  gentlemen  of  Lancashire  (in  England)  have  given 
premiums  for  several  years,  for  raising  curious  new  sorts, 
remarkable  for  size  and  flavour,  and  the  following  is  a  Ust 
of  two  huadred  of  the  principal,  which  have  been  exhibited 
for  this  purpose,  in  the  years  1828  and  1829. 

The  first  column  of  figures,  in  each  year,  shows  the  num- 
ber of  prizes  which  each  sort  has  won,  at  the  different  ex- 
hibitions throughout  England  ;  the  second  column,  the  hea- 
visest  berry  of  the  aggregate  meetings,  in  pennyweights  and 
grains,  troy-weight. 

An  asterisk  *  denotes  the  berry  to  be  new,  and  to  have  been  brought  out  in  that  year 
whicli  stands  at  the  head  of  the  column  under  which  it  appears. 


REDS. 

1828. 

1829. 

1.  Bang-up,  Tyrer's 

5 

19     2 

1 

14  15 

2.  Boggart,  Houghton's      - 

36 

17  10 

15 

16   15 

3.  British   Crown,  Boardman's 

21 

18   10 

12 

17  21 

4.  Briton,  Haslam's   -         -         - 

2 

16   21 

6 

16   11 

5.   Chance,  Bell's       - 

— 

6.   Companion,  Hopley's     - 

— 

4 

24   19 

7.   Crown  Bob,  Melling's   - 

65 

21    12 

20 

17     3 

8.  Dreadnought,  Reeve's   - 

1 

17  16 

2 

16   13 

9.   Drum  Major,  Colclough's 

1 

17     6 

1 

19   16 

10.   Duke  of  Leeds 





11.   Duke  of  Richmond 

1 

19     0 

. 

12.  Earl  Grosvenor     -         -          - 

1 

14  231 



13.  Ehsha,  Lovart's    - 

4 

19  23 

1 

16   18 

14.  Emperor       -          -          -         - 

6 

16   10 

4 

18  29 

15.  Fancy,  Bell's 

6 

19     7i 

20 

19     9 

16.  Farmer's  Glory,  Barry's 

— 

1 

13   15 

17.  Footman      -         -         -         _ 





18.  Forward  Red 



2 

16     4 

19.  Fox  Hunter 

2 

19  23 

11 

20     5 

20.  Freeholder,  Beardsley's 

2 

15  23 

6 

17  16 

21.  George  IV.  Colclough's 

* 

20   18 

1 

14     3 

116 


GOOSEBERRIES. 


REDS.  —  continued. 


22.  Glorious,  Bell's      - 

23.  Governor,  Bratherton's 

24.  Highwayman 

25.  Hit  or  Miss,  Taylor's     - 

26.  Huntsman,  Bratherton's 

27.  Jolly   Butcher,    Cope's 

28.  Jubilee,  Moore's  - 

29.  Lancashire  Lad,  Hartshorn's 

30.  Longwaist,  Wildon's 

31.  Lord  of  the  Manor 

32.  Lottery,  Whittaker's 

33.  Magistrate      -        -         -         - 

34.  Magnum  Bonum     -       -         - 

35.  Melbourn  Hero 

36.  Miner,  Greenhalgh's 

37.  Moorcock    -         -         -         - 

38.  Never  Miss 

39.  Over-all,  Bratherton's     - 

40.  Pastime,  Bratherton's     - 

41.  Patriot  .  -         -  . 

42.  Plough  Boy 

43.  Prince  Regent,  Boardman's 

44.  Printer  _  _  _         . 

45.  Richmond  Hill,  Ward's 

46.  Rifleman,  Leigh's 

47.  Ringleader  -         -         .         - 

48.  Roaring  Lion,  Farmer's 

49.  Robin  Hood,  Bell's 

50.  Rough  Robin,  Speechley's 
61.  Royal  George,  Bratherton's 

52.  Shakspeare  -         -         _ 

53.  Sir  John  Cotgrave,  Bratherton' 

64.  Smolensko,  Graves's 

65.  Sportsman,  Chadwick's 

66.  Squire  Hamond     -         -         - 

67.  Statesman,  Billington's 
58.   Superior,  Cranshawe's   - 

69.  Tiger  .         -         -         _ 

60.  Top  Sawyer,  Capper's   - 

61.  Triumphant,  Denny's     - 

62.  Trumpeter,  Entwistle's 

63.  Whipper-in,  Bratherton's 


1828. 


217 

7 

12 

20 

11 

2 

18 

5 

98 

24 

0 

1 

19 

8 

14 

20 

16 

97 

20 

11 

— 

16 

20 

4 

18 

18 

4 

19 

2 

6 

15 

17 

3,17  23 

6  19  3 
4116  22 


1829. 


23  20 
22  23 


14  22 
13  17 


118 


59 


19  18 
21  16 


GOOSEBERRIES 

117 

REDS  —  continued. 

1828. 

1829. 

64.  Yaxley  Hero,  Speechley's 

3,18 

10 

3 

65.  Yorkshire  Lad        -         -         - 

3 

18 

I 

7 

18   16 

66.  Young  Sampson  -          -         - 

— 

YELLOWS. 

67.  Bonny  Roger        -         -         - 

14 

17 

5 

20   10 

68.  Bottom  Sawyer,  Capper's 

2 

17 

19 



69.  Britannia                 >         _          - 

19 

18 

22 

10 

15   13 

70.  Bunker's  Hill,   Capper's 

76 

20 

2 

134 

17  20 

71.   Chain,  Forbes's 

11 

14 

IS 

8 

16   14 

72.  Cheshire  Cheese,  Hopley's 

3 

15 

22 

1 

13     9 

73.   Conquering  Hero 

29 

16 

17 

17 

17     6 

74.   Cottage  Girl,  Heaps's 

72 

19 

14 

61 

17  21 

75.   Delight,  Needham's 

19 

19 

20 

17 

19     9 

76.   Duckwing 

51 

19 

20 

78 

19     7 

77.   Fleece 

2 

14 

6 

78.  Gipsey  Girl,  Manning's 

. 



1 

1 

14     2 

79.  Globe,  Hopley's 

57 

21 

0 

93 

20     0 

80.  Gold  Wedge 







2 

14    14 

81.   Gunner,  Hardcastle's 

192 

24 

5 

181 

20    19 

82.  Hawk 

5 

21 

8 

83.  Invincible,  Haywood's 

12 

18 

17 

6 

16    14 

84.  Leader,  Piggott's 

15 

19 

6 

67 

22    17 

85.  Lord  Combermere 

3 

15 

0 

86.  Lord  Suffield 

5 

17 

10 



87.   Medal 

1 

15 

12 

88.  Miss  Meagor         .         _         . 

1 

12 

9 

89.  Nelson's  Waves,  Andrews's  - 

72 

22 

8 

47 

17     2 

90.   Old  Gold,  Astley's 

1 

15 

18 

1 

13    14 

91.   Queen,  Kay's 

14 

17 

18 

7 

15   11 

92.   Radical,  Smith's   - 

1 

15 

11 

5 

IS   15 

93.  Ranger         -         -         -         . 

1 

14 

3 

94.  Regulator,  Prophet's      - 

27 

18 

1 

9 

16   14 

95.  Reveller       -         -         -         _ 

21 

18 

6 

6 

16     5 

96.  Rockwood,  Prophet's     - 

147 

21 

3 

156 

19     8 

97.  Rule-all        -         -         -         _ 



___ 



98.   Scorpion       -         -         -         _ 

2 

14 

] 



99.   Shuttle,  Dudson's 



_ 

8 

16     6 

100.   Smuggler,  Beardswell's 

9 

16 

14 

2 

16     8 

101.  Sovereign,  Bratherton's 

112 

22 

17 

90 

19  20 

118 


GOOSEBERRIES. 


YELLOWS  —  continued. 


102.  Swing-em,  Blakeley's 

103.  Teazer,  Prophet's 

104.  Tim  Bobbin,  Clegg's 

105.  Trafalgar,  HaUow's      - 

106.  Ville  de  Paris,  GradwelPs 

107.  Viper,  Gordon's 

108.  Willow,  Bratherton's 

GREENS. 

109.  Aaron,  Lovart's 

110.  Anchor,  Betts's    - 

111.  Angler,  Collier's 

112.  Bang-down,  Billington's 

113.  Bang-Europe,  Leicester's 

114.  Bellingham 

115.  Bapt.  Greenall     - 

116.  Chisel,  Blakeley's 

117.  Conquering  Hero 

118.  Derby  Ram 

119.  Dragon       -         -         - 

120.  Elijah,  Lovart's 

121.  Farmer,  Chapman's 

122.  Favourite,  Bates's 

123.  Forester,  Sharp's 

124.  Gleaner,  Billington's     - 

125.  Glory  of  Ratcliffe,  Allan's 

126.  Green  Rover 

127.  Greenwood,  Berry's 

128.  Heart  of  Oak,  Massey's 

129.  Independent,  Biggs's 

130.  Joke 

131.  Jolly  Tar,  Edwards's 

132.  Laurel,  Parkinson's 

133.  Lively  Green,  Bardman's 

134.  Lord  Byron 

135.  Lord  Crewe,  Clutton's 

136.  Lord  Nelson 

137.  Merryman,  Neets's 

138.  Mountain,  Sandiford's 


1828. 


14  2D 
16  20 


8  18  23 


3 

57 

2 


12 

3 

185 

1 

13 


7 
1 
1 
74 
3 
132 
1 
1 

2 

120 

85 
19 

9 
18 
19 

7 
33 

1 

1 
42 


15  12 
18  5 

16  1 


17  6 

18  1 
20  1 
15  10 
18  12 


12  6 


15  18 
13  23 
15  8 
18  21 
15  20 


18 

20 

13 

5 

17 

23 

15 

19 

17 

4 

16 

4 

18 

5 

15 

18 

16 

13 

15 

22 

17 

6 

23 

0 

15 

10^ 

14 

12 

19 

19 

1829. 


4 
33 

1 
2 
1 
30 
3 


16 


15  19 
19  20 
13  9 
15  17 


17 
8 
5 


180 
19 
63 

1 

4 
1 

28 

6 

103 

10 


84 

2 

36 

37 

4 

10 

16 

9 

63 


22 


17  7 


17 

12 

16 

11 

16 

9 

13 

12 

— 

— . 

15 

1 

13 

1 

12 

6 

17 

3 

14 

20 

16 

20 

7  3 


15 

21 

13 

1 

14 

22 

15 

12 

13 

0 

14 

4 

14 

2 

16 

8 

16 

5 

16  11 


GOOSEBERRIES. 


119 


GREENS  —  continued. 


139.  Moses,  Lovart's 

140.  Navarino,  Ward's 

141.  No  Bribery,  Taylor's   - 

142.  Ocean,  Wainman's 

143.  Fewer  Picker,  Bell's   - 
144.i:;jProfit,  Prophet's 

145.  Providence,  Hassall's   - 

146.  Rover,  Manning's 

147.  Southwell  Hero 

148.  Speedwell,  Taylor's      - 

149.  Tantararara,  Thompson's 

150.  Trump 

151.  Troubler,  Moore's 

152.  Willow,  Johnson's 

153.  Wistaston  Hero,  Bratherton's 

WHITES. 

154.  Ambush      -         -         -         . 

155.  Bonny  Lass,  Capper's 

156.  Cheshire  Lass,  Saunders's   - 

157.  Counsellor  Brougham  - 

158.  Dusty  Miller,  Stringer's 

159.  Elizabeth,  Eggleton's 

160.  Empress     -  -  -         - 

161.  England's  Glory,  Hassall's   - 

162.  First  Rate,  Parkinson's 
163-  Governess,  Bratherton's 

164.  Great  Britain 

165.  Huntingdon  Lass 

166.  JuHa,  Johnson's 

167.  LadyDelamere,  Wyld's 

168.  Lady  Lilford 

169.  Lady  of  the  Manor 

170.  Lancashire  Lass,  Wood's     - 

171.  Lily  of  the  Valley,  Taylor's 

172.  Lioness      -  -  .         - 

173.  LordValentia     - 

174.  Lovely  Lass        -  -         - 

175.  Maid  of  the  Mill,  Stringer's 

176.  Marchioness  of  Do wnshire 


1828. 


5 
* 

17 
147 

50 
4 
4 
2 


16   11 
14  15 


30 
47 

1 

1 

123 

5 

33 
1 
3 

17 
2 

1 
2 


19  10 
16     6 

20  7 
15   19 

2 


2|16 
3119     6 

24  20    10 

9|l7  15 

64117   12 

17119  20 

6  17     2 


7 

95 

14 

2 

3 


1829. 


15 

3 

21 

10' 

20 

0 

15 

0 

15 

0 

12 

12 

15 

16 

15 

12 

17 

12 

24 

0 

12 

0 

15 

11 

22 

6 

15 

18 

20 

9 

16 

1 

16 

6 

18 

17 

18 

3 

17 

2 

14 

9 

7 

15  8 

2 

14  6 

24 

17  6 

131 

17  15 

9 

13  20 

4 

15  6 

11 

18  4 

2 

15  4 



2 

14  12 

23 

18  13 

96 

17  13 

5 

15  0 

8 

15  4 

3 

14  23 

82 

16  6 

2 

15  6 

2 

13  14 

1 

11  21 

1 

15  5 

3 

14  23 

7 

16  13 

50 

21  0 

77 

19  20 

2 

11  14 

130 

18  8 

1 

13  16 

65 

17  19 

2 

13  22 

13 

17  15 

17 

17  3 

4 

18  5 

1 

14  12 

■ 

120                                            GOOSEBERRIES. 

WHITES  —  continued. 

1828. 

1829. 

177.  Merry  Lass         -         -         - 

1 

11      1 

1 

10     1 

178.  Nailer,  Blomiley's 

75 

18   12 

59 

17     3 

179.  Nonpareil 

17 

18     6 

60 

18  11 

180.   Ostrich,  Billington's     - 

— 

20 

21   11 

181.  Platina,  Lovart's 

17 

18  11 

14 

15   13 

182.  Princess  Royal   - 

1 

14     6 

8 

43     9 

183.   Queen  Anne,  Simpson's 

26 

18  20 

13 

16     6 

184.   Queen  Caroline  - 

76 

18     1 

66 

16   15 

185.   Queen  Charlotte,  Peers's 

1 

11     8 

— 

186.   Queen  Mary,  Morris's 

2 

15   11 

1 

13  16 

187.  Reformer 

7 

16     3 

4 

14   16 

188.  Sheba  Queen,  Crompton's    - 

1 

15    18 

— 

189.  Smiling  Beauty,  Beaumont's 

32 

18     6 

16 

14   17 

190.   Smiling  Girl 

2 

15   15 

3 

14      1 

191.  Thrasher,  Yates's 

46 

20   12 

37 

16  16 

192.  Toper,  Leigh's    - 

14 

15    16 

9 

15   10 

193.  Waiting  Maid 

1 

14  22 

1 

13    14 

194.  Wanton       ...          - 

1 

14   10 

6 

14  22 

195.  Wellington's  Glory       - 

102 

20     4 

71 

16     8 

196.  White  Eagle 

236 

23   12 

240 

20     0 

197.  White  Lyon,  Chelworth's 

62 

18  22 

40 

17     2 

198.  White  Rock,  Brundrit's 

— 

— 

199.  Whitesmith,  Woodward's      - 

16 

14  21 

1 

11     4 

200.  Wistaston  Lass,  Bratherton's 

— 



— 



GOOSEBERRIES. 


121 


Additional  Gooseberries  cultivated  in  England* 

An  asterisk  *  denotes  the  new  ones,  with  the  years  in  which  they 
were  first  brought  out  and  exhibited  at  the  above  meetings  for 
prizes. 

A  dagger  t  denotes  those  whicli  were  exhibited  also,  of  more  or  less 
merit. 


Reds. 

238. 
239. 

201. 

Abraham  Newland,    Jack- 

240. 

son's. 

241. 

202. 

Achilles,  Gerrard's. 

242. 

203. 

Ackerley's  Seedling. 

243. 

204. 

Admiral,  Mather's. 

244, 

205. 

*Admiral,    Cilazebrook's, 

1827. 

245. 

206. 

Admiral  Keppel,  Jared's. 

246. 

207. 

^Albion,  Bootes's,  1828. 

247. 

208. 

Alexander,  Mather's. 

248. 

209. 

Alexander  the  Great. 

249. 

210. 

*Alfred,  Stringer's,  1825. 

250. 

211. 

Aston's  Red. 

251. 

212. 

Atlas,  Brundrit's. 

252. 

213. 

Attractor,  Hippard's. 

253. 

214. 

Bank  of  England,  Walker's. 

254. 

215. 

Beaufremonl. 

216. 

Beauty,  Haffald's. 

255. 

217 

Beggar  Lad. 

256. 

218. 

tBellerophon,  Colcough's. 

219. 

tBelper  Hero. 

257. 

220. 

Billy  Dean,  Shaw's. 

258. 

221. 

Black  Bull. 

259. 

222. 

Black  Damson. 

260. 

223. 

Black  Dragon. 

261. 

224. 

Black  Eagle. 

262, 

225. 

Black  King. 

263. 

226. 

Black  Lady,  Mather's. 

264. 

227. 

Black  Prince,  Shipley's. 

265. 

228. 

Black  Prince,  Stapleton's. 

266. 

229. 

Black  Prince,  Thorpe's. 

267. 

230. 

Black  Ram. 

268. 

231. 

Black  Virgin. 

269. 

232. 

Black  Walnut. 

270. 

233. 

*Bloodhound,  1825. 

271. 

234. 

Briglit  Venus,  Cheetham's. 

272. 

235. 

British  Piince,  Boardman's. 

273. 

236. 

Bullock's    Heart,  Pendle- 

274. 

ton's. 

275. 

237. 

»Bury  Muff,Haslam's,  1827. 

276. 
11 

*Busy-body,  Holme's,  1826. 

Calderbank's  Red. 

Carpenter. 

Champagne. 

tChampion  of  Liberty. 

Charles  Fox,  Monk's. 

Cheshii-e  Sherifi",  Adams's. 

Cheshire    Stag-,   Shelmar- 
dine's. 

tCoachman. 

Cockspur. 

Colonel  Tarlton,  Knights. 

Conqueror,  Andrew's. 

Conqueror  Fishei's. 

Conqueror,  Gregory's. 

Conqueior,  W^orthington'g. 

Cornwallis,  Worthington's. 

*Cottage  Hero,Whitmore's, 
1827. 

Crimson  Walnut. 

*Crown    Prince,    Cart- 
wright's,  1825. 

Defiance,  Cooke's. 

Double-bearing,  Ackerley's. 

Dudley  and  Ward. 

Duke  of  York,  Alcock's. 

tDukeofYork,  Read's. 

Duke  William,  Livesey's. 

Duke  William,  Savage's. 

Dumpling,  Halmon's. 

Earl  of  Derby,  Stanley's. 

Early  Red. 

*Eclipse,  Johnson's,  1828. 

tEconomist,  Wood's. 

Emperor,  Broad's. 

Emperor,  Gordon's. 

Emperor,  Wood's. 

Emperor  of  Morocco. 

Favourite,  Rawlinson's. 

tForester. 

Free-bearer,  Rider's. 

Freemason's  Glory. 


122 


GOOSEBERRIES. 


277. 

278. 
279. 
280. 
281. 

282. 
283. 

284. 
285. 
286. 

287. 


289. 
290. 
291. 
292. 
293. 
294, 
295. 
296. 
297 
298. 
299. 
300. 
301. 
302. 
303. 
304. 
305. 
306. 
307. 
308. 
309. 
310. 
311. 
312. 
313. 
314. 
315. 
316. 
317. 
318. 
319. 
320. 
321. 

322. 
323. 

324. 
325. 


tFriend  Ned. 

fGalloper,  Banks's. 

*Gaine>ter, Johnson's,  1827. 
Globe,  Ashton's. 
Glory  of  Eccles,  VVorthing- 
ton's. 

Glory  of  England,  Diens's. 

Glory    of    Scarsdale,     Wal- 
ler's. 

Governor  Penn,  Rider'^s. 

tGrand  Turk. 

Great  Britain,  Gregory's. 
Great  Captain,  Hope's. 
Great  Chance,  BeWs,  same 
as  No.  48. 

*Guido,  Boihwell's,  1829. 

*Hairy  Bush,  Banks's,  1827. 

tHatherton  Red. 

Heart  of  Oak, 

Heetor. 

Hercules,  Mason's. 

Hero,  Jackson's. 

Hero,  VVorthington's. 

IHeroof  Hull. 

High  Sheriff,  Giur>dy's. 

tHobby  Horse. 

*Hopeful,  Telford's,   1825. 

*^Industry,  Saxton's,  1827. 

Ironmonger. 

Johnny  Lad. 

Jolly  Painter,  Eckersley's. 

3i>\\y  Red  Nose,  Read's. 

jJivliy  Shaver. 

Jolly  Smoker. 

*Jupiter,  Bnersill's,  1829. 

Keen's  Seedling. 

*Keeper,  Cooke's,  1828. 

King,  Alcock's. 

King,  Hogbean's. 

King,  Odger's. 

King,  Rrtwson's. 

King  Sheriff. 

Lancashire  Farmer, 

+  Lancashire  Hero. 

Late  Damson. 

Lay  fort  h's  Seedling. 

Little  John, 

"LiMle  Jolin,  Bell's,  1825. 

*Lord  Delaniere,  San«lers's, 
1825. 

Lord  Hood,  Fairlovv's. 

*Lord     Lasce  les,    Hains- 
worth's,  1826. 

tLord  Milton. 

Lord  Moira. 


326.  fLor.l  Wellington^ 
327    Malkin  Wood. 

328.  JVlarfjuis   of  Stafford^ 

Knight's. 

329.  Master  Tup,  Thorpe's, 

330.  Matchless,  Pendlelon'8, 

331.  tMayor  of  Over. 

332.  tMexbro  Hero. 

333.  Mogul,  Pendleton's. 

334.  Mogul,  Singleton's. 

335.  Mongrel. 

336.  Morello 

337    Moss  Wether. 

338.  Mount  Etna,  Newton's, 

339.  tMulaneer. 

340.  Murray. 

341.  Nero. 

342.  *New  Cbureh,    Lovart's^r 

1828. 

343.  fNonsuch. 

344.  Old  England,  Rider's. 

345.  Old  Roligh  Red. 

346.  jOmhersley  Hero. 

347.  Oronoko,  Stanley's. 

348.  O.sfrich's  Egg. 
SA9.  iPatriarch. 

3o0.   Peerless,  Chapman's. 
351     Perfection,  Gregory's. 

352.  Pineapple. 

353.  Porcupine,  Hall's. 

354.  Princess  Royal,  Withing- 

ton's. 

355.  *Pryse  Pryse,  BUes's,  1827. 

356.  Raspberry. 

357.  Red,  Raymond's. 
35S.  Red,  Siukeley's. 

359.  "IRc-d  Lead. 

360.  Red  Lion,  Lee's. 

361.  Red  Lion,  Ratcliffe's. 

362.  Red  Mogul. 

363.  tRed  Ocean. 

364.  Red  Orleans. 

365.  Red  Rose,  Shelmardine's. 

366.  Red  Top,  Bradshaw's. 

367.  Red  Walnut,  Wild's. 

368.  Red  Wolf. 

369.  Regulator,  Holt's. 

370.  Rodney,  Ackersley's, 

371.  Royal,  Fox's. 

372.  Royal  Anne,  Yates's. 

373.  t Royal    Forester,   Hains 

worth's. 

374.  Royal  Oak,  Boardman'8. 

375.  Saint  John,  Tillotson's. 

376.  Sampson,  Kenyon's. 


GOOSEBERRIES. 


123 


S77. 

"Sandback,  Has:ues's,  1829. 

423. 

^Chairman,  Houghton's, 

378. 

*Scarlet,  SJock's,  1828. 

1826. 

379. 

Scarlet  Seedling,  Jackson's. 

424. 

tColonel  Holden. 

380. 

tShaver. 

425 

tCompanion. 

381. 

Sir  Francis    Burdett,   Mel- 

426. 

Conqueror. 

lor's. 

427. 

*Craf»y,  Taylor's,  1828. 

382. 

tSir  Robert  Wilson. 

428. 

tCredus,  Robinson's. 

383. 

tSir  Waikin,  Leicester's. 

429. 

Creeping   Cereus,    Daven- 

384. 

Slim,  Jackson's. 

port's. 

385. 

tSmiig^gler. 

430. 

*Crispiana,  Bootes's,  1827. 

386. 

tSquire    VVhittingham, 

431. 

Defender,  Davenport's. 

Cooke's. 

432. 

tDelight,  Lamb's. 

387. 

tStaffordshire   Lad. 

433. 

tDt^light,  Wadhara's. 

388. 

Supreme,  Gregory's. 

434. 

tDiamond. 

389. 

Surprise,  Cheadie's. 

435. 

Diogenes,  Coe's. 

390. 

Swing-em,  Blakelev's. 

436. 

•fDon  Cossack. 

391. 

*Tarragon,  Bell's,  1825. 

437. 

Dro[)  of  Gold,  Maddox's. 

392. 

Tillot&on's   Seedling. 

438. 

Eclipse,  Blakeley's. 

393. 

Tom  of  Lincoln. 

439 

tFine  Robin. 

394. 

*Top    Marker,    Saxton's, 

440. 

*Garder,er's  Glory,  Parkin- 

1828. 

son's,  1828. 

595. 

Tup,  Siddal's. 

441. 

Gibraltar. 

396. 

Twarnblow's  Seedling. 

442. 

Golden  Bali,  Stanley's. 

397. 

Twig-em,  Johnson's. 

443. 

Golden  Champion. 

398. 

Victory,  Lomax's. 

444. 

tGolden  Chili. 

399. 

Volunteer,  Taylor's. 

445. 

Colden   Conqueror,   Ma- 

400. 

Wareham  Russet. 

son's. 

401. 

Warrington  Red. 

446. 

Golden   Dolphin,  Stanley's. 

402. 

Warwickshite  Conqueror. 

447. 

Golden  Di  op.  Jackson's. 

403. 

tWarwickshire  Lad, 

448. 

Golden  Drop,  Reynolds's. 

Brookess. 

449. 

GoUleii  Eagle,  Nixon's. 

404. 

Watkifi,  Monk's. 

450. 

Uohleii  Goiir<l,  HiU's. 

405. 

f  Welsh  man. 

451. 

Golden  Griffin,  Stanley's. 

406. 

tWhitil-^sey  Hero. 

452. 

Golden  Liiniet. 

407. 

Wonderful,  Saunders's. 

4.53. 

Golden  Lion,  Cheadie's. 

408. 

Woodbery. 

454. 

Golden  Orange,  Jackson's. 

409. 

fWoodman. 

455. 

*Golden  Pheasant,  Talbot's, 

410. 

Worihington's  Seedling. 

456. 

Golden  Prince.              [1829. 

411. 

tYankey 

457. 

Golden  Sceptre,  Withing- 

412. 

:fYouHg  Wonderful,    Saun- 

ton's. 

ders's. 

458. 

Golden  Tas:. 

459. 

Golden  Yellow,  Dixon's. 

Yellows. 

460. 

Gold-finder,  Paikinson's. 

461. 

Goliaih,  Rider's. 

413. 

Adern's  Seedling. 

462 

+  He-Goat,  Parry's. 

414. 

Amber. 

463. 

Hero,  Kilton's. 

415. 

Amber,  Hunt's  Early. 

464 

Highlander,  Horsfield's. 

416. 

Bangor- 

465. 

*Hon.  G.  Lamb,  Kemsley's, 

417. 

Beauty  of  Eccles. 

1829. 

418. 

Bellemont, 

466. 

Hornet,  Williamson's. 

419. 

*BeU,  Read's,  1826. 

467. 

tHuebandman. 

420. 

Brandy  Yellow.  Cheetham's. 

468. 

Independent,  Stanley's. 

421. 

Bright  Venus,  Taylor's. 

469. 

tJohn  Bull. 

422. 

Canary,  Catoo's. 

470. 

Jolly  Gipsey,  Mason's. 

124 


GOOSEBERRIES. 


Jolly  Gunner,  same  as  No. 

81. 

471. 

tJo!!y  Potter. 

514. 

472. 

Kiiton,  Hamlet's. 

515. 

Kilton  Hero,  same  as  No. 

516. 

472. 

517. 

473. 

Lemon,  Rider's. 

518. 

474. 

*Linton    Beauty,   Lee's, 

519. 

1827. 

520. 

475. 

tLord  Rancliffe. 

521. 

476. 

Melon,  Stanley's. 

522. 

477. 

Melon,  Wrigley's. 

523 

478. 

*Moonshine,  Davies's,  1829. 

524. 

479. 

Nonsuch,  Pindleton's. 

525. 

480. 

tPolander. 

526. 

431. 

tPreacher,  Penman's. 

527. 

482. 

Primrose,  Unsworth's. 

528. 

483. 

*Prince  of  Orange,    Bell's, 

529. 

1825. 

530. 

484. 

Prince  of  Orange,  Leigh's. 

531. 

485. 

tPoarse,  Barnfort's. 

532. 

486. 

tRanting  Widow. 

533. 

487. 

tRattle  Snake. 

534. 

488. 

*Rector,  VVorthington's, 

535. 

1829. 

536. 

489. 

*Ringwood,  Ball's,  1825. 

537. 

490. 

Robin  Hood. 

538. 

491. 

tRough  Robin. 

539. 

Royal  Gunner,  same  as  No 

540. 

142. 

541. 

492. 

Royal  Sovereign. 

493. 

Rumbullion. 

542. 

494. 

Saffron. 

543. 

495. 

Sceptre,  Withington's. 

544. 

496. 

tShepherd. 

545. 

497. 

tSidesman,  Read's. 

546. 

498. 

tSir  Charles  VVolseley. 

547. 

499. 

Sir  Sidney,  Brundrit's. 

548. 

500. 

Sparkler,  Smith's. 

549. 

501. 

^Superintendent,  Billing- 

550. 

ton's,  1828. 

551. 

502. 

*Tenor  Bell,  Bulmer's,  1829. 

503. 

^Terror,  Johnson's,  1829. 

504. 

*Tiger,  Smith's,  1828. 

552. 

505 

tTrinmphant. 

553. 

506 

^Twister,   Williamson's, 

554. 

1828. 

555. 

507 

*Two  to  One,  Whittaker's, 

556. 

1828. 

557. 

508 

tVenerable. 

509. 

Washington,  Coe's. 

55S. 

510 

Waterloo,  Sydney's. 

559. 

511 

*Yellow  Eagle,  Ward's. 

560. 

512 

*Yellow  Lion,  1825. 

513 

Yellow  Top,  Bradshaw's. 

561. 

Greens. 

*Ajax,  Tanner's,  1826- 

tAudley  Lass. 

Blakeley  Lion,  Yearsley's. 

*Bold,  Fenton's,  1828. 

Bullock,  Smithey,  Fidler's. 

Cfesar,  Harrison's. 

Caesar,  Holton's. 

tCheshiie  Hero. 

tCrispin. 

tDeceivers,  Green. 

tDiamond. 

tDoctor  Syntax,  Hooton's. 

tDnke  of  Ashton. 

Duke  of  Bedford,  Yates's. 

*Earl  of  Chester,  1825. 

Early  Green,  Hairy. 

*Emerald,  Leigh's,  1827. 

*Enoch,  Johnson's,  1827. 

tEvergreen.  Perring's. 

tFairplav,  Hall's. 

^Faithful,  Baker's,  1828. 

Favourite,  Harrison's. 

Favourite,  Wrigley's. 

*Free  Cost,  Sexton's,  1827. 

Gage,  INield's. 

*Game  Bag,  Grundy's,  1827. 

General  Carlton. 

Goliath  Champion,  Coster- 

ilen's. 
Goose,  Fox's. 
Green,  Belmont's. 
tGreen  Bag. 
Green  Balsam. 
Green  Chancellor. 
tGreen  Dragon. 
Green   Fig. 

Green  Gage,  Horsfield's. 
,  Gree;i  Gage,  Pitmaston. 
Green  Gage,  Sharret's. 
Green    Gascoigne,  same  as 

No.  529. 
,   Green  Griffin. 
tGreen  Hero,  Chadwick's. 
Green  John,  Jackson's. 
Green  Joseph,  Monk's. 
,  Green  Lizard,  Jackson's. 
*Green  Mantle,  Hogier's, 

1829. 
Green  Margil,  Stanley's. 
tGreen  Monkey,  Banks's. 
*Green  Nettle,  Fisher's, 

1828. 
Gieen  Oak,  Boardman's. 


GOOSEBERRIES. 


125 


Green   Ocean,   Tngham'Sf 
same  as  iNo.  142. 
562.  *Gieen  Prince,  Summer's, 
1S29. 

663.  Green  Prolific. 

664.  tGreen  Ruse. 

665.  tGruinly's  Glory. 
566.   Hercules. 

667.  *ln vincible,  Bratherton's, 

18_'9. 

668.  Jav'^  Wing. 

669.  tJolly  Crispin,  Proudman's. 

670.  tLangh^y  Green. 

671.  *Liitle-rh()ught-of,  Moon's. 

672.  Livingslmm,  Blakeley's. 
573.  Lord  Hood. 

674.  tMask,  Smith's. 
575.  tM'ignuin,  Read's. 

676.  Myrtle,  Nixon's. 

677.  tN'MiMich. 

678.  Old   Ball. 

679.  *0>vv«stry  Hero,  Morgan'^, 

18-28. 

680.  Patiick,   Wortliington's. 
581.   *Peacock,  Lovart's,  1827. 
682.  tPretor,  Hulme's. 

583.  Prize,  Gregory's. 

584.  Rainbow,  Tay lot's. 

685.  Reine  Claude,  Stanley's. 

686.  tReubon. 

687.  *Rougli  and  Ready,  Parkin- 

son's, 1828. 

688.  tRou-h  Robin. 

589.  Roy.il  George,  Rollison's. 

690.  Saint  David,  Sproson's. 

691.  *Sampsi)n,  Crompton's, 

1827. 

692.  Satislaction,  Read's. 

593    tSelf-conceif,   Haughton's. 

594.  tShannon,   Hopley's. 

595.  tStranger. 

696.   Stump,  Robinson's. 

597.  *Sur|.ris<-,  Walton's,  1828. 

698.  Svri)iga,  Stanley's. 

699.  t'iasso. 

600.  trickier. 

601.  Tickle  Toby,  Brnndart's. 

602.  tTo|)  Sawyer,  Rigby's. 

603.  Trial. 

604.  Triumph,  Rider's. 

605.  tlrueman. 

606.  Vanguard,  Worthington's. 

607.  Victory,  l^ee's. 

608.  tVVarsluU  Hero. 


609.  tWaterloo. 

610.  *Yorkshire  Bite,  Copley's, 

1825. 


Whites. 


611 
6.2, 
613 
614, 
r>l5 
616, 
617. 
618. 

619. 
620. 
621, 
622. 
623. 
624. 
625. 
626. 
627. 
628. 
629. 
63(». 
631. 
632 
633. 
634. 
635. 
636. 
637. 
638. 
639. 
641). 
641. 
642. 
643. 
644. 
645. 
646. 
647. 
648. 

649- 

650. 
651. 
652, 
653. 
654, 
655. 


1827. 


Pig- 


*Advance,  Moore's, 

A()ollo,  Gibson's. 

Bear,  Mooie's. 

Beauty,  H  .It's. 

Beauty  of  England. 

tBonny  Landlady. 

tBiight  Venus. 

*Butcher's    F'ancy, 
gott's,  1828. 

Caldei  bank's  White. 

tChadwitk. 

Chanipion,  Mills's. 

Cheshire  White  Walnut. 

tCock  Robin. 

^Competition,  Pugh's,  1827. 

Competitor,  Pugh's,  1828. 

tCountry  Farmer. 

tCrab. 

CrawCotd's  Seedling. 

*Crick  Cliff,  Spencer's. 

tCotler's  Glory. 

tDevil. 

*Diaiia,  Bratherton's,  1825. 

Diop,  Smith's. 

tDoke  William. 

tDuster. 
*t:iephanf,Blomiley's,  1828. 

tKair  Lady, 
tKaithltil 

Fiddler,  Lee's. 

tFleiir-df-lis,  Copley's. 

tFowler,  Grondv's. 

tFuddler,   Leio|)"'s. 

tGabbler.  Banks's. 

tHailord  Cottage, 

Hart,  ISixon's. 

tHeart  olOak. 

Highland  King,  Gregory's. 

Highland  Qui-en,  Board- 
man's. 

Kigliland    White,  Chap. 
man's. 

tHonesty. 

Imperial,  White's. 

tlncomparable. 

.lolly  Carter,  Cooke's. 

Jolly  Crofter,  Bradshaw's. 

Jolly  Cutler,  Cooke's. 


ir 


126 


GOOSEBERRIES. 


656.  Lady,  Davenport's. 

657.  *Lady  Hoghton,  Fish's, 

1829. 

658.  tLady  Manvers. 

659.  Lily,  Bedford's. 

660.  tMadame  Riego. 

661.  *iVIary  Anne,  Eggleton's, 

1825. 

662.  tMermaid. 

663.  Milkmaid. 

664.  Miss  Bold. 

665.  *Miss  Tollett,  Williams's, 

1825. 

666.  *Monton  Lass,  Piggott's, 

1827. 

667.  tMoorpoot. 

668.  Mount  Pleasant,  Gregory's. 

669.  tMount  Pleasant,   White- 

head's. 

670.  tMountain  of  Snow. 

671.  Mrs.  D«nman, Page's,  1825. 

672.  tMrs.  Lamb. 

673.  tNoble  Landlady. 

674.  tNorthern  Hero. 

675.  Olive,  White's. 

676.  Pigeon's  Egg. 

677.  tPillar  of  Beauty. 

678.  tPilot. 

679.  tPriine  Minister,  Whitta- 

ker's. 

680.  tRattler,  Hulme's. 

681.  tRedress. 

682.  tRepubliean. 

683.  tRinglet,  Hague's. 

684.  Ringley  Ranter. 

685.  tRockgetter,  Andrews's. 

686.  Rose,  Nield's. 

687.  Rose,  Withiagton's. 

688.  tSampson. 


689.  tSelfishness,  Read's. 

690.  Silver-heels,  Button's. 

691.  tSnowbail,  Adams's. 

692.  Snowdrop,  W'ood's. 

693.  tSounton  Lass. 

694.  Squire  Houghton's    Baren- 

doe. 

695.  Sugar  Loaf. 

696.  Swan's  Egg. 

697.  tTaffy,  Parry's. 

698.  tTurpin,  Houghton's. 

699.  *Union,  Wild's,  1828. 

700.  tVenture. 

701.  Victory,  Green's. 

702.  ^Village  Maid,  Bratherton's, 

1825. 

703.  tVittoria. 

704.  fWaterloo. 

705.  tVVhile  Bear,  Moore's. 

706.  White  Belmount. 

707.  White  Crystal. 

708.  White  Hall,  Atkinson's. 

709.  White  Heart,  Nixon's. 

710.  tWhiteLily,  Worthington's. 

711.  White  Lion,  Harrison's. 

712.  White  Lion,  Kenyon's. 

713.  White  Mogul,  Mather's. 

714.  White  Muslin,  Holding's. 

715.  White  JNoble,  Kenyon's. 

716.  White  Orleans. 

717.  White  Bengal. 

718.  *White  Veal,  Beckwith's, 

1828. 

719.  White  Walnut. 

720.  Willie's  Imperial. 

721.  tWilton  Lass. 

722.  *  Woodstock  Superb,  Biles's, 

1825. 


A  Selection  of  Gooseberries  for  a  small  Garden. 

Reds. 

1.  Capper's  Top  Sawyer.     No.  60.  in  the  list. 
Branches  somewhat   drooping.     Fruit  late,  very  large, 

oblong,  pale  red,  hairy  near  the  base  ;  very  excellent. 

2.  Champagne.     No.  241. 

Branches  erect.     Fruit  late,  middle-sized,  somewhat  ob- 
long, dark  red,  hairy ;  most  excellent. 

3.  Farmer's  Roaring  Lion.     No.  48. 


GOOSEBERRIES. 


i2i 


Branches  somewhat  drooping.  Fruit  late,  very  large, 
oblong,  dull  red,  smooth  :  the  largest  of  all  the  gooseber- 
ries. 

4.  Knight's  Marquis  of  Stafford.     No.  328. 
Branches  somewhat  erect.     Fruit  late,  large,  roundish- 
oblong,  bright  red,  hairy  :   excellent. 

5.  Melling's  Crown  Bob.      No.  7. 

Branches  drooping.  Fruit  rather  late,  large,  oblong, 
bright  red,  hairy  :  very  good. 

6.  Old  Rough  Red.     No.  345. 

Branches  somewhat  drooping.  Fruit  small,  round,  dark 
red,  veryhairy :  most  excellent  for  preserving  as  gooseberry 
jam,  and  the  best  for  bottling  when  green. 

Yellows. 

7.  Dixon's  Golden  Yellow.     No.  459. 

Branches  drooping.  Fruit  early,  pretty  large,  roundish- 
oblong,  greenish  yellow,  smooth. 

8.  Gordon's  Viper.     No.  107. 

Branches  drooping.  Fruit  early,  large,  somewhat  turbi- 
nate, greenish  yellow,  smooth. 

9.  Hamlet's  Kilton.     No.  472. 

Branches  somewhat  drooping.  Fruit  early,  large,  round- 
ish-oblong, bnght  greenish  yellow,  slightly  hairy. 

10.  Hardcastle's  Gunner.     No.  81. 

Branches  somewhat  erect.  Fruit  rather  late,  large,  obo- 
vate,  with  large  veins,  hairy  or  bristly. 

11.  Hill's  Golden  Gourd.     450. 

Branches  somewhat  drooping.  Fi^uit  very  early,  large, 
oblong,  greenish  yellow,  slightly  haiiy  :  very  excellent. 

12.  Prophet's  Rockwood.     No.  96. 

Branches  erect.  Fruit  very  early,  large,  roundish-ob- 
long, dark  yellow,  slightly  hairy. 

Gree7is. 

13.  Early  Green  Hairy.  No.  529.  Pom.  Mag. 
t.  22. 

Branches  erect.  Fruit  early,  small,  round,  deep  green, 
hairy  :  early  and  excellent. 

14.  Edward's  Jolly  Tar.     No.  131. 

Branches  somewhat  drooping.     Fruit  early,  of  a  mid- 


128  GOOSEBERRIES. 

dling  size,   large,   roundish-oblong,  with  yellowish  veins, 
smooth. 

15.  Massey's  Heart  op  Oak.     No.  128. 
Branches  drooping.     Fruit  rather  early,  large,  oblong, 

with  pale  yellow  veins,  smooth  :  excellent. 

16.  Nixon's  Green  Myrtle.     No.  576. 
Branches  somewhat  drooping.      Fruit  late,  large,  oblong, 

tapering  to  the  base,  pale  green,  smooth. 

17.  Parkinson's  Laurel.     No.  132. 

Branches  erect.      Fruit  rather  late,  large,  roundish-ob- 
long, pale  green,  very  downy. 

18.  Wainman's  Ocean.     No.  142. 

Branches  drooping.      Fruit  pretty  early,  large,  oblong  or 
ovate,  smooth  :  the  largest  of  this  colour. 

Whites. 

19.  Chelworth's  White  Lion.     No.  197. 
Branches  somewhat  drooping.      Fruit  late,  roundish-ob- 
long, slightly  hairy,  sometimes  nearly  smooth. 

20.  Crompton's  Sheba  Queen.  No.  188.  Pom, 
Mag.  t.  12. 

Branches  somewhat  erect.  Fruit  early,  pretty  large, 
roundish-oblong,  downy :   excellent. 

21.  Moore's  White  Bear.      No.  705. 

Branches  somewhat  erect.  Fruit  early,  large,  roundish- 
oblong,  hairy,  or  somewhat  bristly. 

22.  Saunders's  Cheshire  Lass.     No.  156. 
Branches  erect.     Fruit  very  early,  large,  oblong,  downy  : 

excellent  for  tarts  early  in  the  spring,  when  few  are  ready 
for  that  purpose. 

23.  Wellington's  Glory.     No.  1 95. 

Branches  erect.  Fruit  pretty  early,  large,  somewhat 
ovate,  very  downy  :  excellent. 

24.  Woodward's  Whitksmith.     No.  199. 

Branches  erect.  Fruit  pretty  early,  large,  roundish-ob- 
long, or  somewhat  ovate  ;  when  highly  ripened  and  exposed 
to  the  sun  the  skin  becomes  brownish,  very  downy  :  very 
excellent,  and  more  in  esteem  than  any  other  gooseberry  of 
this  colour. 

This  list  is  by  far  the  most  ample  of  any  that  has  yet  ap- 
peared, will  enable  the  grower  to  form  a  just  estimate 
of  the  comparative  merit  of  the  principal  part  of  those 
gooseberries   which  have  been  exhibited  for  prizes  from 


GRAPES.  129 

1825  to  1829  inclusive;  a  period,  probably,  when  hor- 
ticulture has  been  as  extensively  encouraged,  and  flourished 
as  much,  as  at  any  time  of  equal  extent  within  our  memory. 
The  first  part  will  enable  those  who  are  desirous  of  exhibit- 
ing the  largest  specimens  in  the  dessert  to  choose  the  hea- 
viest kinds  of  the  different  colours,  let  his  selection  be  large 
or  small ;  and,  togp.ther,  it  will  afford  the  nurseryman  the 
means  of  correcting  his  collection,  if  it  should  happen  to  be 
wrong,  and  thus  accomplish  a  two-fold  purpose,  which  will 
fully  compensate  for  the  space  it  takes  up  in  the  present 
work. 

The  list  is  by  far  too  large  for  any  useful  purpose  what- 
ever, while  the  selection  of  only  twenty-four  sorts,  is  rather 
too  small,  the  amateur,  in  this  instance,  must  be  guided  by 
his  own  fancy  in  the  selection.  In  the  first  list  of  200  kinds, 
ample  data  is  aftbrded,  by  the  number  of  prizes  and  weights 
of  the  best  berries,  during  two  years  in  succession ;  and 
in  the  second  list  of  522  sorts,  those  marked  *  and  |,  will 
enable  him,  in  a  great  measure,  to  form  an  opinion  in 
order  to  excel  in  the  production  of  this  fruit  of  fancy  and 
prize  competition.  It  is,  however,  to  be  regretted  that  so 
many  names  appear  in  the  collection.  I  should  judge  that 
a  good  selection,  containing  1 00  sorts  of  distinct  charac- 
ter, would  be  sufficient;  but  it  appears  that  the  anthnr 
wished  to  gratify,  to  the  iuli  exic^ii,  aiu.->t;  gentlemen  of  the 
fancy,  by  inserting  the  whole  Lancashire  list  without  any 
curtailment,  in  order  to  gratify  them,  as  some  might  other- 
wise think  their  favorite  sorts  had  been  neglected. 

Jim,  Ed. 


CHAPTER   VIII. 
GRAPES. 

Sect.  I. — Black  or  blue  fruited. 

1,  Alio  ANT.     Miller,  No.  31. 

Black  Portugal.     HorL  Soc  Cat.  No.  120. 

Black  Spanish.     Speechly,  No.  26. 


130  dHAPES. 

Gros  noir  d'Espagne.     Bradley,  No.  37. 

Teinturier.     Hort.  Soc.  Cat.  No.  4. 

Bunches  very  long  without  shoulders.  Berries  of  a  mo- 
derate size,  somewhat  oval.  Skin  thick,  of  a  black  colour. 
Flesh  soft,  juicy,  of  an  agreeable  flavour.  Seeds  uncom- 
monly large. 

Requires  a  vinery. 

The  leaves  in  the  autumn  are  beautifully  variegated  with 
red,  green,  and  yellow. 

2.  Black  Corinth.  Langleij,  p.  114.  t.  46.  Jig.  1. 
Miller,  No.  3. 

Black  Ascalon.      Hort.  Soc.  Cat.  No.  49. 

Currant.     Miller,  No.  3. 

Raisin  de  Corinth.      Bradleij,  No.  18. 

Zante,  or  Zante  Currant.      Hort.  Soc.  Cat.  No.  49. 

Bunches  short  and  rather  small.  Berries  small,  roundish, 
about  the  size  of  a  pea,  with  a  few  larger  ones  intermixed, 
generally  without  stones,  and  much  clustered  on  the  bunches. 
Skin  thin,  of  a  deep  black  colour.  Juice  sugary,  but  with- 
out perfume. 

The  fruit  of  this  is  brought  to  the  extent  of  6000  tons 
annually  from  the  Ionian  Islands,  and  sold  in  the  shops  under 
the  name  of  Currants. 

The  Prince  Cornato  sent  twenty  plants  of  this  grape  from 
Zante,  in  IS  I7,  to  Sir  Herbert  Taylor,  for  the  Queen  ;  it 
had,  however,  been  cultivated  by  Langley  above  a  century 
ago. 

Requires  a  vinery  or  stove. 

This  grape  ripened  at  Twickenham,  in  1727,  on  a  south- 
east wall,  August  24,  O.  S.,  or  September  4,  N.  S. 

3.  Black  Damascus.     Speechlij,  No.  2. 
Worksop  Manor  Grape,  of  some  gardens. 

Bunches  middle  sized.  Berries  large,  globular.  Skin 
thin,  of  a  fine  black  colour.  Flesh  delicate.  Juice  rich, 
and  of  an  exquisite  flavour.  The  bunches  generally  consist 
of  berries  of  different  sizes  ;  the  small  berries  being  without 
stones,  and  the  large  ones  with  only  one.  As  the  berries  do 
not  set  closely  on  the  bunches,  if  the  small  ones  are  properly 
thinned  out  the  large  ones  will  acquire  additional  size  and 
flavour,  and  will  thus  be  the  finest  and  best  black  grape  that 
can  be  brought  to  table. 

The  blossoms  of  this  should  be  fertilized  with  those  of 
some  hardy  kind,  which  has  always  the  effect  of  improving 
the  bunches.     Imported  from  Damascus  by  Edward,  ninth 


GRAPES.  131 

duke  of*  Norfolk,  and  cultivated  at  Welbeck,  many  years 
prior  to  his  decease  in  1777. 

Requires  a  hothouse,  or  pine  stove. 

4.  Black  Frontignan.* 

Black  Frontignac.      Miller,  No.  13. 

Blue  Frontignac.     Speechly,  No.  14. 

Violet  Frontignac.     lb. 

Muscat  noir.      Duhamel,  No.  9. 

Bunches  small  and  short.  Berries  small,  round,  and  grow 
close  upon  the  bunches.  Skin  black,  when  fully  exposed, 
and  covered  with  a  blue  or  violet  bloom.  Flesh  tender ; 
the  juice  of  a  rich  vinous  musky  flavour. 

It  ripens  well  generally,  in  a  warm  season,  on  a  south 
wall,  upon  a  dry  bottom,  and  under  good  management ;  but 
it  is  much  better  to  plant  it  in  the  vinery. 

This  is  the  true  Black  Frontignan  grape,  and  has  been 
known  to  every  practical  gardener  in  England  since  the  time 
of  Miller.  It  was  introduced  into  this  country  by  Sir  Wil- 
liam Temple,  before  1654. 

5.  Black  Grape  from  Tripoli.     Speedily,  No.  3. 
Bunches  middle  sized,  and  well  shouldered,  with  long 

slender  foot-stalks.  Berries  large,  globular,  very  equal  in 
size,  slightly  compressed :  some  are  without  stones,  and 
others  have  two  or  three  in  each  ;  but  they  are  very  small  in 
comparison  with  those  of  any  other  kind.  Shin  thin,  of  a 
deep  purple  colour,  apparently  black,  covered  with  a  thin 
blue  bloom.  Flesh  delicate  and  tender,  with  a  very  rich, 
highly-flavoured  juice. 

Requires  a  hot  house  orpine  stove. 

This  is  a  very  excellent  grape,  and  has  a  good  deal  the 
appearance  of  the  Black  Damascus ;  but  its  bunches  are 
always  composed  of  equal  sized  berries  :  they  are  not  so 
deep  coloured,  and  it  ripens  nearly  a  month  sooner  in  the 
same  temperature.  The  leaves  of  both  are  very  beautifully 
variegated  in  the  autumn. 

6.  Black  Hamburgh.      Speedily,  No.  18. 
Warner's  Black  Hamburgh,  of  some  gardens. 
Potierbleu.      Knoop.  Fruci.  p.  145. 

Bunches  tolerably  large,  with  two  short  compact  shoul- 
ders, nearly  as  broad  across  as  the  bunch  is  deep.     Berries 

*  It  derives  its  name  from  Frontignan,  a  town  of  France,  in  the  department  of 
the  Herault,  celebrated  for  its  excellent  Muscadine  wine,  generally  called  Frontig- 
nac. It  is  situated  on  the  lake  Meguleone,  four  leagues  S.  S.  W.  of  Montpellier, 
John  Rea,  in  1702,  mentions  the  Mxiscat  of  Frontignan. 


132  GRAPES. 

pretty  large,  of  an  oval  figure,  but  when  grown  to  an  extra- 
ordinary size,  they  are  much  enlarged  at  the  head.  Skin 
rather  thick,  of  a  deep  purple  colour,  nearly  black,  and 
covered  with  a  blue  bloom.  Flesh  tender.  Juice  sugary, 
and  well-flavoured. 

Requires  a  vinery. 

This  very  valuable  grape  was  brought  into  England  by 
Mr.  Warner,  who  had  his  garden  at  Rotherhithe  in  1724. 
Hence  it  is  sometimes  called  the  Warner  Grape.  It  is  a 
great  bearer,  and  its  bunches,  although  not  large,  are  always 
perfect,  and  regularly  formed.  In  the  autumn  the  leaves 
are  mottled  with  green  and  yellow. 

7.  Black  Lisbon.      Sjjeechly,  No.  46. 

Bunches  large  and  well  shouldered.  Berries  large,  glo- 
bular. Skin  thin,  of  a  black  colour.  Juice  plentiful,  of  a 
pretty  good  flavour. 

Requires  a  vinery  or  hothouse. 

Mr.  Speechly  is  the  only  authority  we  have  for  this  grape; 
he  says  the  bunches  are  shouldered  not  unlike  the  Black 
Hamburgh,  that  it  is  a  pretty  good  fruit,  and  (1790)  but  lit- 
tle known  in  this  country. 

It  has  beea  said  by  some  to  be  the  same  as  the  Black 
Spanish,  or  Alicant.  Its  regularly  shouldered  bunches,  and 
its  globular  berries  with  thin  skins,  determine  it  at  once  to 
be  a  wholly  different  sort. 

8.  Black  Lombardy.     Hort.  Soc.  Cat.  No.  82. 
West's  St.  Peter's.     76. 

West's  Black  St.  Peter's,  of  some  Collections. 

Bunches  long,  with  large  shoulders.  Berries  large,  round, 
and  of  an  even  size.  Skin  thin,  of  a  very  black  colour 
when  fully  ripe.  Juice  plentiful,  of  a  very  high  flavour. 
Seeds  very  small.  Wood  short  jointed.  Eyes  prominent. 
Leaves  rather  small,  smooth,  shining  underneath,  and  deeply 
serrated ;  they  turn  to  a  purple  colour  as  the  fruit  becomes 
ripe. 

Requires  a  hothouse. 

Mr.  Oldacre  has  given  a  very  good  account  of  this  grape, 
which  he  thinks  is  but  Httle  known.  He  always  begins  to 
force  it  in  the  middle  of  April ;  it  becomes  ripe  in  Novem- 
ber; and  he  sometimes  keeps  it  on  his  vines  till  the  end  of 
March.      Card.  Mag.  Vol.  i.  p.  36. 

9.  Black  Morillon.     Miller,  No.  6. 
Auvergne.     Martyn^s  Miller,  No.  7. 


GRAPES.  133 

Auverna.     Miller,  No.  6. 

Pineau.     Ih. 

Le  Bourguignon.     Bradley,  No.  24. 

Small  Black  Cluster.     Speechly,  No.  34. 

True  Burgundy.     Martyn^s  Miller,  No.  7. 

Bunches  small,  but  rather  larger  than  those  of  the  Miller's 
Burgundy.  Berries  middle-sized,  somewhat  oval.  Skin 
of  a  very  black  colour.     Juice  very  sweet. 

It  is  hardy,  and  ripens  well  on  a  south  wall. 

This  is  the  true  Burgundy  Grape,  and  is  readily  distin- 
guished from  the  other,  in  not  having  its  downy  appearance; 
it  has  also  larger  berries,  and  they  are  not  so  closely  set 
upon  the  bunches.  It  might  be  successfully  cultivated  in 
this  country  for  wine.  In  Burgundy  it  is  highly  esteemed 
for  this  purpose. 

10.  Black  Muscadel.      Speedily,  No.  8. 
Mogul,  of  some  Collections. 

The  Bunches  of  this  grape  contain  Berries  of  different 
shapes  and  sizes  ;  generally  they  are  large  and  oval ;  but 
some  of  them  are  very  large  and  long,  somewhat  compressed, 
and  fiat  at  the  ends.  Skin  thin,  of  a  black  colour,  with  de- 
licate juicy  Flesh.  The  leaves  change  in  autumn  to  a  bright 
scarlet. 

Requires  a  hothouse. 

11.  Black  Muscadine.     Langley,  t.  36. 
Black  Chasselas.     Miller,  No.  8. 
Chasselas  Noir.     lb. 

Bunches  about  the  size  of  those  of  the  T^Tiite  Muscadine. 
Berries  globular.  Skin  of  a  black  colour,  covered  with  a 
bluish  bloom.  Juice  rich,  if  well  ripened,  and  of  a  very 
good  flavour. 

Requires  a  vinery. 

12.  Black  Prince.     Hooker,  Pom.  Lond.  t.  45, 
Bunches  rather  long,  and  generally  unshouldered ;  the/ 

are,  however,  occasionally  well  shouldered.  Berries  oval, 
and,  when  well  thinned  out,  of  a  very  good  size.  Skin  dark 
blackish  purple,  covered  with  a  thick  blue  bloom.  Flesh 
white,  abounding  with  sweet  well  flavoured  Juice.  In  pull- 
ing the  berry  from  the  stalk,  a  long  receptacle  is  left,  which 
is  red,  and  covered  with  the  white  flesh.  Seeds  large,  gene- 
rally four,  and  sometimes  five,  in  each  berry.  Leaves  rather 
fleshy,  broad  in  proportion  to  their  length,  with  long  foot- 
stalks, tinged  with  red ;  the  principal  lobes  not  deepl/  di- 

12 


134  GRAPES. 

vided,  broadly  serrated,  becoming  variegated  in  the  autumn 
with  pale  red  and  dark  purple. 

The  Black  Prince  is  of  easy  culture,  requiring  only  the 
protection  of  the  greenhouse  or  common  vinery  ;  and  in  fa- 
vourable seasons  it  will,  on  a  warm  dry  soil,  ripen  its  fruit 
on  a  south  wall. 

Mr.  Hooker's  drawing  was  made  from  a  bunch  produced 
at  Highgate  in  1813. 

13.  Black  Raisin.      Speedily,  No.  39. 
Raisin  Grape.     JMiller,  No.  18. 

Bunches  large  and  long ;  the  largest  have  good-sized 
shoulders.  Be^-ries  large  and  oval.  Skin  thick,  of  a  black 
colour.  Flesh  hard  and  firm.  Juice  very  high  flavoured. 
Wood  long-jointed.  Buds  somewhat  pointed.  Leaves 
large,  very  much  serrated,  with  long  red  footstalks. 

It  is  a  tall  grape,  and  requires  a  hothouse. 

Mr.  Oldacre,  who  has  given  a  very  good  account  of  it  in 
the  Gard.  JMag.,  says,  if  the  bunches  are  cut  in  October 
with  long  footstalks  to  them,  and  hung  in  the  kitchen  so  as 
not  to  touch  each  other,  they  will  be  so  ripened  by  the 
warmth  of  the  room  by  Christmas  as  to  eat  extremely  well. 

14.  Black  Sweetwater.      Speechly,  No.  17. 
Bunches  small,  close,  and  short.     Berries  small,  round. 

Skin  thin,  of  a  black  colour.  Juice  very  sweet,  with  but 
little  perfume. 

This  ripens  on  a  common  wall,  and  is  but  seldom  intro- 
duced under  glass. 

15.  Claret  Grape.     Speedily,  No.  31. 
-    Blood  Grape.      Hort.  Soc.  Cat.  No.  43. 

Bunches  small.  Bennies  very  closely  set,  small,  black, 
of  a  somewhat  oval  figure.  The  Juice  is  of  a  blood  red 
colour,  and  of  a  harsh  taste,  unless  the  berries  are  highly 
matured.  The  leaves  change  to  a  russet  red  early  in  the 
summer,  and  die  of  a  deep  blood  colour  in  the  autumn. 

It  ripens  pretty  well  on  a  south  wall. 

The  branches  of  this,  like  those  of  the  White  Sweetwater, 
are  very  short-jointed.  It  is  very  tender  when  in  blossom  : 
on  that  account  the  bunches  are  seldom  perfectly  formed, 
and  always  contain  numerous  small-sized  berries  among  the 
larger  ones. 

16.  Early  Black  July.  Langley,  t.  47.  f.  3.  Hort. 
Soc.  Cat.  No.  17. 

Madeleine.     lb. 
Madeleine  noire.     Tb. 
Maurillon  hatif.     lb. 


GRAPES.  135 

Morillon  hatif.     Duhamel,  l!^o.  1. 

Raisin  precoce.      lb. 

Raisin  de  la  Madeline.     lb. 

Bunches  sm?d\.  ^erWes  small,  round,  of  a  black  colour, 
and  generally  thin  upon  the  bunches.  Juice  sweet,  with 
but  little  pertume. 

It  ripens  early  on  a  south  wall ;  but  being  tender  when  in 
blossom,  it  seldom  produces  a  fair  crop. 

17.  EspERioNE.      Hort.  Trans.  Vol.  iii.  p.  93.  t.  2. 
Hardy  Blue  Windsor.     Hort.  Soc.  Cat.  No.  57. 
Turner's  Black.     lb. 

Bunches  handsomely  shouldered,  and  differing  httle  in 
size  from  the  Black  Hamburgh.  Berries  varying  much  ia 
form ;  being  sometimes  round,  frequently  flat-rotund,  and 
indented  on  the  head  with  the  remains  of  the  style.  A 
groove  or  channel  is  often  observed  on  one  side,  or  both, 
decreasing  from  the  head  downwards.  Skin  of  a  deep  pur- 
ple colour,  inclining  to  black,  covered  with  a  thick  blue 
bloom.  The  Flesh  adheres  to  the  skin,  and  though  neither 
high  flavoured  nor  melting,  is  pleasant.  The  leaves  are  va- 
riously cut,  and  die  upon  the  tree  of  an  orange  hue. 

The  Esperione  Vine  is  prolific  to  an  extraordinary  de- 
gree, very  hardy,  and  of  most  luxuriant  growth,  perfecting  its 
fruit  equally  well  and  early  with  the  Sweetwater  and  Mus- 
cadine, and  in  unfavourable  seasons  has  a  decided  advan- 
tage over  these  and  any  other  hardy  grape  in  our  possession. 

18.  Frankenthal.     Hort,  Soc,  Cat,  No.  60, 
Frankendale.      lb. 

Frankenthal.      Knoop.  Fruct.  p.  138, 

Bunches  tolerably  large,  with  small  handsome  shoulders, 
a  little  resembling  the  Black*Hamburgh.  Berries  somewhat 
oval,  but  flattened  at  the  head,  where  it  is  much  broader 
than  at  the  stalk  ;  and  when  fully  ripe,  they  are  indented  on 
the  sides  as  if  by  pressure  between  the  finger  and  thumb. 
Skin  deep  purple,  approaching  to  black,  covered  with  a  thin 
blue  bloom.  Flesh  tender.  Juice  sweet  and  rich,  and  of 
excellent  flavour. 

It  ripens  well  in  the  vinery,  but  is  much  higher  flavoured 
when  grown  in  the  hothouse,  where  it  forces  well,  and  will 
bear  a  high  degree  of  heat. 

19.  Large  Black  Cluster.      Speechly^  No.  35. 

The  Berries  of  this  are  larger  and  more  oval  than  those 
of  either  the  old  Black  Cluster  or  the  Burgundy  :  they  are 
black,  and  not  so  delicate,  the  Juice  being  of  a  harsh,  rough 


136  GRAPES. 

taste  :  the  leaves  are  of  a  beautiful  bright  scarlet  in  the  au- 
tumn, before  they  fall  off, 

Mr.  Speechly  says  he  had  this  sort  sent  him  from  Lisbon, 
and  was  assured  of  its  being  the  grape  from  which  port  wine 
is  made.  It  does  not  appear,  from  his  account  of  it,  that  it 
deserves  to  be  cultivated  in  this  country  except  as  a  wine 
grape. 

20.  Malvoisie.     Speechly^  No.  21. 
Blue  Tokay.     Ih. 

La  Malvoise.      Bradley^  No.  41. 

Malmsey  Grape.     lb. 

Bunches  about  the  size  of  those  of  the  Black  Cluster. 
Berries  small,  of  a  somewhat  oval  figure.  Shin  brown,  co- 
vered with  a  blue  bloom  ;  it  is  thin,  and  the  Flesh  delicate. 
Juice  rich  and  vinous. 

Requires  a  vinery. 

Bradley  says  it  bears  well,  and  though  the  berry  is  small, 
it  is  extremely  rich  and  high-flavoured  ;  that  it  ripens  early, 
and  is  so  full  of  juice  that  he  esteems  it  the  most  melting  of 
all  grapes. 

21.  Saint  Peter's.   Langley,  p.  115.  5peec/t/y,  No.  43. 
Black  Grape  from  Palestine.     lb.   No.  44. 

Saint  Peter's  Black.      Hort.  Soc.  Cat.  No.  128. 

Bunches  pretty  large  and  long,  very  generally  without 
shoulders.  Berries  pretty  large,  almost  globular.  Skin 
thin,  of  a  black  colour.  Flesh  delicate,  with  a  very  excel- 
lent and  well-flavoured  Juice. 

The  berries,  when  subjected  to  a  high  temperature,  are 
very  apt  to  crack,  on  which  account  it  is  not  advisable  to 
plant  it  in  the  forcing-house  ;  but  for  the  vinery  it  is  a  most 
excellent  grape. 

22.  The  Miller's  Burgundy.      Pom.  Mag.  t.  56. 
Miller's  Burgundy.     Speedily^  No.  23. 

Miller  Grape.     Miller,  No.  5. 

Le  Meunier.      ChaptaU  Tr.  surle  Vigne^  Vol.  i.  p.  169. 

Morillon  Taconne.  Bradley,  No.  2,  according  to  the 
Pom.  Mag. 

Bunches  short  and  thick.  Berries  small,  roundish,  black, 
even  sized,  and  grow  very  close  on  the  bunches.  Skin  not 
thick,  with  a  fine  blue  bloom  Flesh  tender,  and  filled  with 
clear,  very  sweet,  and  high-flavoured  Juice.  The  Seeds  are 
two,  and  small. 

The  leaves  distinguish  this  from  almost  every  other  sort ; 
thdy  are  covered  on  both  sides,  especially  in  the   spring, 


GRAPES.  137 

with  a  cottony  wool,  or  hoary  down,  which  in  their  young 
state  is  almost  white  ;  hence  the  name  of  the  JHiller^s 
Grape. 

It  ripens  perfectly  on  a  south  wall. 

The  figure  in  the  Pom.  JVIag\  above  quoted,  is  a  very 
excellent  representation. 

The  drawing  was  made  from  a  bunch  produced  in  the 
Horticultural  Garden  at  Chiswick,  the  plant  of  which  had 
been  obtained  from  the  remains  of  an  ancient  vineyard  at 
Tortworth  in  Gloucestershire,  fifteen  miles  from  Bristol,  and 
was  undoubtedly  one  of  the  sorts  cultivated  formerly  in  that 
ancient  place. 

Sect.  II.  —  Red  or  Purple  Fruited. 

23.  Cambridge  Botanic  Garden  Grape.  Pom.  JSIas:* 
t.21.  ^ 

Bunches  from  nine  to  ten  inches  long,  sometimes  with  a 
rather  narrow  shoulder.  Berries  closely  set,  very  even- 
sized,  of  a  rather  oval  figure,  deep  purple,  inclining  to  brown. 
Flesh  firm,  juicy,  sweef,  high-flavoured,  and  very  pleasant. 
Seeds  two  or  three  in  each  berry.  The  leaves  become  of  a 
bright  crimson  colour  late  in  the  autumn. 

It  ripens  very  well  on  a  south  wall,  upon  a  dry  bottom ; 
but  it  deserves  to  be  planted  in  the  vinery,  where  the  bunches 
would  be  larger,  and  the  berries  of  a  higher  flavour. 

This  grape,  although  standing  in  a  public  establishment 
like  that  of  the  Botanic  Garden  at  Cambridge,  does  not  ap- 
pear to  have  attracted  any  particular  notice  until  a  few  years 
ago.  It  is  planted  against  a  south  wall,  in  a  department  of 
the  garden  allotted  principally  to  compost  soils  and  empty 
pots  ;   a  place  wholly  unfrequented  by  visiters. 

I  saw  it  for  the  first  time  in  the  beginning  of  July,  1815, 
and  my  attention  was  directed  to  it  in  consequence  of  the 
forward  state  of  its  berries,  which  were  then  as  large  as  a 
full-sized  marrow  pea.  In  the  September  following  I  re- 
ceived a  bunch  of  it  from  Mr.  Biggs,  the  curator,  which  cor- 
responded fully  with  the  one  figured  in  the  Pom.  Mag.  I 
believe  it  to  be  wholly  distinct  from  any  other  grape  in  our 
gardens.  How  it  came  into  the  garden  there  I  could  obtain 
no  information. 

24.  Damson  Grape.      Speechly^  No.  41. 
Black  Damson,  of  some  Collections. 
Damask  Grape.     Miller ,  No.  14. 

12* 


138  GRAPES. 

Bunches  large,  with  short  stiff  shoulders.  Berries  very 
large,  oval,  with  short  stiff  footstalks,  of  a  beautiful  purple 
colour,  and  grow  very  loose  on  the  bunches.  The  Juice, 
when  fully  ripened,  has  a  sort  of  Damson  or  Medlar-like  fla- 
vour, which  to  some  palates  may  be  agreeable.  The  wood 
is  very  strong,  and  the  leaves  thick  and  succulent,  more  so 
than  almost  any  other  sort. 

It  ripens  late,  and  requires  a  hothouse. 

25.  Grey  AuvKRNAT.      Miller,  IS o.  33. 

Berries  middle-sized,  somewhat  oval,  and  placed  thinner 
on  the  bunches  than  those  of  the  Black  Auvernat ;  they  are 
of  a  pale  muddy  colour,  inclining  to  brown,  and  contain  a 
sweet  Juice. 

It  ripens  on  the  common  wall,  and  is  well  adapted  to  the 
purpose  of  making  wine. 

26.  Grizzly  Frontignan. 

Grizzly  Frontignac.      Speedily,  No.  12. 

Grizzly  Frontinac.      Laiigley,  p.  115. 

Muscat  Gris.      Hort.  Soc.  Cat.  No.  63. 

Bunches  middle-sized,  with  small  narrow  shoulders.  Bei'- 
fies  round,  larger  than  those  of  the  White  Frontignan,  and 
growing  closer  upon  the  bunches  :  they  are  of  a  pale  brown 
colour,  intermixed  with  red  and  yellow.  The  Juice  is  very 
rich,  and  possesses  a  high  musky  flavour. 

Requires  a  hothouse. 

It  was  introduced  by  Sir  William  Temple  previously  to 
1654. 

26.*  Langford's  Incomparable. 

Bunches  rather  large,  about  seven  inches  deep,  with  well- 
formed  shoulders  of  about  the  same  extent.  Berries  of  un- 
equal sizes  :  the  largest  are  oval,  six  eighths  of  an  inch  long, 
and  five  eighths  of  an  inch  in  diameter,  but  rather  the  widest 
at  the  apex  :  the  smaller  ones  are  less  oval,  and  the  smallest 
ones  nearly  globular  ;  these  contain  one  small  seed,  and  the 
larger  ones  two  large  seeds,  each.  Skin  brown,  but  of  a 
deep  purple  when  fully  ripe,  and  covered  with  a  blue  bloom. 
Flesh  tender,  and  full  of  Juice,  which,  if  well  ripened,  is  sac- 
charine, but  without  any  pecuhar  musky  flavour,  somewhat 
resembling  that  of  the  Black  Cluster.  The  berries  set  re- 
markably thick  upon  the  bunches,  which,  if  not  thinned  out, 
are  apt  to  spoil  each  other. 

*No.  26.  is  inserted  twice,  in  consequence  of  Langford's  Incomparable  having 
been  soul  me  after  the  numerical  arrangement  had  been  completed. 


GRAPES.  139 

The  original  plant  of  this  fine  grape  is  now  growing  against 
the  house  of  Mr.  William  Langford,  at  Wilton,  near  Salis- 
bury, where  it  appears  to  have  been  planted  some  years. 
He  says  he  has  gathered  two  hundred  weight  and  a  quarter 
of  grapes  from  it  at  one  time;  and  some  of  the  bunches, 
which  he  has  sent  to  Mr.  Beckford,  have  been  pronounced 
superior,  as  an  out  door  grape,  to  any  he  has  tasted  out  of 
Italy.  A  basket,  containing  a  few  bunches,  was  sent  by 
Mr.  Langford  to  Mrs.  Mackie,  of  Norwich,  on  the  8th  of 
November,  1830,  from  which  this  description  is  taken,  and 
from  whom  plants  may  be  obtained.  This  grape  was  ob- 
served a  few  years  ago  by  a  friend  of  mine,  in  passing  through 
Wilton,  in  consequence  of  the  crop,  which  was  abundant, 
being  at  that  time  nearly  ripe,  although  other  out-door  grapes 
had  not  begun  to  change  their  colour. 

27.  Le  Cgeur.      Speechhj,  No.  6. 
Morocco.     lb. 

Bunches  short,  with  small  stiff  shoulders.  Berries  some- 
what heart-shaped,  of  a  tawny  grizzly  colour  :  they  are  very 
unequal  in  size,  some  being  exceedingly  large  ;  these  never 
contain  more  than  one  stone  in  each,  and  the  lesser  ones 
have  none  :  their  stalks  are  short,  and  singularly  large. 
Juice  rich  and  musky. 

This  is  a  late  grape,  and  requires  a  hothouse.  The  small 
berries  are  generally  ripe  and  decayed  before  the  large  ones 
are  matured,  which  often  renders  the  bunches  unsightly. 
Mr.  Speechly  says  it  is  a  much  esteemed  grape,  and  very 
scarce.     I  do  not  find  it  mentioned  by  any  other  author. 

28.  LoMBARDY.      Speechly,  No.  23. 
Flame-coloured  Tokay.      lb. 
Rhenish  Grape.     lb. 

Red  Rhenish,  of  some  Collections. 

Bunches  very  large,  frequently  weighing  six  or  seven 
pounds  ;  they  generally  terminate  abruptly,  but  they  are 
always  handsomely  formed,  with  proportionate  shoulders. 
J5ernes  large,  of  a  somewhat  oval  figure.  iSA-mofapale 
red  or  flame  colour.  Flesh  firm,  with  a  pretty  well  flavoured 
Juice. 

Requires  a  hothouse. 

29.  PooNAH.     Hort.  Trans.  Vol.  iv.  p.  516. 
Bunches  large  and  well  shouldered,  tapering  gradually  to 

a  point.  Berries  slightly  oval,  dark  red  when  fully  exposed 
to  the  sun,  but  pale  when  shaded,  fleshy,  with  seldom  more 
than  two  seeds  in  each :  sweet,  but  not  very  juicy. 


140  GRAPES. 

This  is  a  late  sort,  and  requires  as  high  a  temperature  to 
ripen  it  as  the  Muscat  of  Alexandria  ;  it  will  then  keep  a 
long  time.  It  makes  vigorous  wood,  and  is  a  free  bearer. 
Introduced  by  Sir  Joseph  Banks,  in  1817,  from  Bombay. 
It  is  cultivated  successfully  at  Poonah,  and  the  ripe  fruit  re- 
gularly sent  thence  to  Bombay  and  its  dependencies. 

30.  PURPLK   FllONTIGNAN. 

Purple  Frontignac.      Speechhj,  No.  13. 

Black  Constantia.      Hort.  Soc,  Cat.  No.  45. 

Purple  Constantia.     lb.  No.  47. 

Bunches  very  long.  Berries  of  a  middling  size,  round,  of 
a  black  or  deep  purple  colour.  Juice  very  rich,  and  of  a 
very  high  flavour. 

Requires  a  hothouse,  or  a  warm  vinery. 

This  was  received  by  Mr.  Speechly  from  the  Cape  of 
Good  Hope,  under  the  name  of  Black  Constantia  :  he  says 
it  is  one  of  our  very  best  grapes. 

31.  Raisin  des  Carmks.     Forsyth,  Ed.  7.  p.  27. 
Raisin  de  Cuba.      Hooker,  Pom.  Lond.  t.  10. 
Bunches  long,  loose.      Berries  very  large,  of  an  irregular 

oval  figure,  with  a  few  small  berries  intermixed.  Skin  ra- 
ther thick,  of  a  dusky  reddish  purple  colour,  and  covered 
with  a  fine  bloom.  Flesh  firm,  juicy,  and  very  rich,  com- 
bined with  a  httle  acid.  Seeds  large,  seldom  more  than  one 
in  each  berry. 

Requires  a  hothouse  or  vinery. 

32.  Red  Chasselas.     Forsijth,  Ed.  7.  No.  7. 
Red  Muscadine.     Miller,  No.  9. 
Chasselas  Rouge.     Duhamel,  No.  3. 

The  Berries  of  this  are  something  larger  than  those  of  the 
Black  Muscadine,  and  grow  much  thinner  upon  the  bunches: 
they  are  of  a  dark  red  colour  when  highly  ripened.  Jicice 
sweet,  and  of  a  very  good  flavour. 

Requires  a  vinery. 

33.  Red  Frontignan. 

Red  Frontignac.      Speechly,  No.  15. 

Muscat  Rouge.     Duhamel,  No.  7.  t.  4. 

Bunches  larger  than  those  of  the  Black  Frontignan,  and 
without  shoulders.  Berries  larger  also,  perfectly  round,  and 
of  a  dark  red  colour.  Flesh  delicate  and  tender.  Juice 
plentiful,  of  a  most  rich,  musky,  vinous  flavour. 

It  requires  a  hothouse,  and  is  one  of  our  very  best  grapes. 

34.  Red  Grape  from  Syracuse.     Speechly,  No.  6. 
The  Berries  of  this  are  very  large,  of  a  red  colour,  and  of 


GRAPES.  141 

an  oval  shape,  somewhat  irregularly  formed.  They  hang 
rather  loosely  upon  the  Bunches,  which  are  pretty  large. 
The  Skin  is  thick,  and  the  Flesh  hard. 

It  requires  a  hothouse. 

Mr.  Speechly  says  it  is  a  noble  grape,  and  but  litttle  known 
in  this  country.  It  makes  strong  wood,  and  is  a  most  excel- 
lent bearer. 

35.  Red  Hamburgh.      Speechly,  No.  19. 
Warner's  Red  Hamburgh.      lb. 

Brown  Hamburgh.     Hort.  Soc.  Cat.  No.  75. 

Gibraltar.     lb.  No.  67.      . 

The  Berries  of  this  are  of  a  dark  red  or  purple  colour, 
with  a  thin  Skin,  and  a  juicy  delicate  Flesh.  The  size  and 
figure  of  both  the  bunch  and  the  berry  are  very  much  like 
the  Black  Hamburgh,  except  the  latter  being  less  oval,  and 
growing  more  loosely  on  the  bunches. 

When  the  berries  of  the  Red  Hamburgh  are  imperfectly 
ripened,  they  are  of  a  pale  brown  colour,  which  occasions  it 
to  be  called  the  Brown  Hamburgh  ;  but  if  perfecdy  matured, 
it  is  by  many  considered  to  be  the  richest  and  best  flavoured 
of  the  two. 

The  leaves  of  this  in  autumn  become  mottled  with  green, 
purple,  and  yellow  :  those  of  the  black  Hamburgh  are  mot- 
tled with  green  and  yellow  only :  they  were  both  brought 
into  this  country  by  Mr.  Warner,  of  Rotherhithe. 

The  oldest  vine  of  this  kind  known  in  England  is  that  at 
Valentine's  House,  near  Ilford,  in  Essex. 

Mr.  Gilpin,  in  his  Forest  Scenerij,  Vol.  1.  p.  153.,  says 
it  was  planted  a  cutting  in  1758,  and  is  the  parent  of  the 
well  known  Hamburgh  vine  now  growing  at  Hampton 
Court. 

36.  Red  Muscadel.     Speechly,  No.  9. 

The  Berries  of  this  are  large,  oval,  and  of  a  beautiful  red 
colour,  having  the  rudiments  of  the  style  adhering  to  their 
ends  ;  the  Skin  is  thick  and  the  Flesh  hard,  something  like 
the  Raisin  Grape.  The  Bunches  frequently  arrive  at  the 
weight  of  six  or  seven  pounds,  and  are  most  elegantly  form- 
ed of  berries  of  an  equal  size.  The  leaves  change  in  au- 
tumn to  a  beautiful  red  and  green  colour. 

It  is  one  of  our  latest  grapes,  and  requires  a  hothouse. 

37.  Red  Muscat  op  Alexandria.     Miller^  No.  28. 
Red  Frontignac  of  Jerusalem.     Jb. 

Red  Jerusalem  Muscat.     /6. 

Muscat  d'Alexandrie  Rouge,     Knoop.  Fmct,  p-  146, 


142  GRAPES. 

Bunches  pretty  large,  and  shouldered.  Berries  rather 
large,  of  an  oval  shape.  Skin  thick,  of  a  red  colour.  Flesh 
very  firm,   with  a  saccharine,  high  flavoured,  musky  Juice, 

It  requires  a  hothouse. 

Bradley  says  it  requires  a  good  deal  of  sun  to  bring  it  to 
perfection,  but  it  is  then  one  of  our  best  grapes.  It  is  more 
esteemed  about  Paris  than  the  White  Muscat.  When 
against  good  walls,  it  ripens  very  well,  without  any  artificial 
heat. 

38.  Saint  AuGusTiN  Grape.      G.  Lind.  Cat.  1815. 
Bunches  pretty  large,  with,  moderately  sized  shoulders. 

Berries  of  an  unequal  size  and  form  :  the  large  ones  are 
oval,  obtuse  at  the  head,  and  contain  three  or  four  seeds 
each ;  the  middle  sized  are  round,  and  contain  one  or  two 
seeds  ;  the  small  ones  are  round  also,  and  are  without  seeds. 
Skin  rather  thick,  deep  red  or  purple,  covered  with  a  blue 
bloam.     Flesh  firm,  with  a  sweet  and  rather  musky  Juice, 

It  requires  a  vinery,  or  perhaps  a  stove. 

In  the  autumn  of  1794,  I  observed  a  vine  growing  against 
the  south  side  of  a  house,  in  the  parish  of  Saint  Augustin, 
near  the  gates,  in  Norwich.  A  few  of  the  bunches  were 
then  pretty  ripe,  and  some  of  the  largest  berries  measured 
three  inches  and  three  quarters  in  circumference.  This 
tree  which  is  the  original  one  in  this  country,  was  import- 
ed from  Spain  about  fifty  years  ago,  by  a  Mr.  Lindoe,  a 
manufacturer,  of  that  city,  and  planted  against  the  house  of 
Benjamin  Cogman,  which  is  now  (1830)  inhabited  byjiis 
son,  and  where  the  tree  is  still  growing.  I  have  not  yet  seen 
this  fine  grape  under  glass  ;  but  I  expect  ere  long  to  give 
some  account  of  its  merits,  when  grown  under  a  higher  tem- 
perature. 

39.  Variegated  Chasselas.  HorL  Trans.  Tol.  i.  p. 
259.  t.  16. 

Bunches  rather  long,  without  shoulders.  Berries  rather 
small,  of  a  round  figure,  hanging  loose  upon  the  bunches. 
Skin  very  thin,  of  a  bluish  violet,  where  shaded  ;  but  where 
exposed,  of  a  deep  purple.  Flesh  tender,  with  a  very  sac- 
charine Juice,  and  of  a  pretty  good  flavour. 

It  has  ripened  at  Downton  Castle,  where  it  was  raised, 
and  an  account  of  it  sent  to  the  Horticultural  Society,  Feb. 
4,  1812.  It  sprang  from  a  seed  of  the  White  Chasselas, 
impregnated  with  the  pollen  of  the  Aleppo  :  the  leaves 
are  variegated  in  the  autumn  with  red,  green  and  yellow  | 
and  they  have  long,  red,  flattish  petiole!?. 


GRAPES.  143 

It  requires  a  vinery. 

In  warm  seasons  it  would  ripen  on  a  south  wall,  upon  a 
dry  bottom. 

40.  WoRTLEY  Hall  Grape.  Hort.  Trans.  Vol  iv.  p- 
616. 

Bunches  in  general  appearance  like  those  of  the  Black 
Hamburgh.  They  are  well  shouldered  and  tapering,  and 
the  berries  regularly  distributed.  Berries  large,  rather  oval 
than  round,  somewhat  broadest  at  the  head,  with  an  irregu- 
lar surface.  Skin  very  glossy,  dark  purple.  Flesh  thick, 
but  juicy,  sweet,  and  pleasant ;  with  a  very  slight  Muscat 
flavour.  Seeds  large,  but  rarely  more  than  one  in  each 
berry. 

It  requires  a  hothouse. 

This  grape  sprang  up  from  seed,  in  the  stove  at  Wortley 
Hall,  in  Yorkshire,  and  first  bore  fruit  in  1819,  when  it  was 
exhibited  at  the  Horticultural  Society  :  the  bunch  weighed 
two  pounds. 


Sect.  HI. —  White  or  Yellow  Fruited. 

41.  Alexandrian  Ciotat.  Hort.  Trans,  Vol.  iv.  p. 
3.  t.  1. 

Bunches  large  and  long,  with  narrow  shoulders.  Berries 
oval,  a  little  broader  at  the  head  than  next  the  stalk,  and  they 
sit  rather  thin  upon  the  bunches.  Skin  pale  yellow  on  the 
shaded  part ;  but  where  exposed  to  the  sun,  of  an  amber  co- 
lour, and  covered  with  numerous  brown  russetty  dots.  Flesh 
firm,  like  the  Muscat  of  Alexandria,  but  not  with  its  perfume  : 
the  Juice  is,  however,  good  ;  and  it  is  a  great  bearer. 

It  requires  a  vinery. 

Raised  some  years  ago  by  John  Williams,  Esq.  in  his 
garden  at  Pitmaston,  near  Worcester. 

42.  Bourdelas.      Duhamelj  No.  13. 
Bourdelais.     lb. 

Burdelais.     Miller,  No.  10. 

Bunches  very  large,  weighing  sometimes  five  or  six 
pounds.  Berries  large,  of  an  oval  figure,  growing  very  close 
upon  the  bunch,  and  containing  generally  four  seeds.  Skin 
nearly  white,  approaching  to  yellow  as  the  berries  become 
ripe.  The  Flesh  is  hard,  and  the  Juice,  unless  well  ripened, 
too  austere  to  be  palatable. 


144  GRA.PES. 

It  would  require  a  hothouse  to  bring  this  to  perfection  { 
but  its  merits  are  not  sufficient  to  deserve  its  being  cultiva- 
ted in  this  country. 

The  French  have  two  other  kinds  of  Bourdelas  ;  one 
with  red  fruit,  and  the  other  black.  In  untoward  seasons, 
they  press  them  for  verjuice. 

43.  CioTAT.     Speedily,  No.  45. 
Parsley-leaved.     lb. 

Ciotat.     Duhamel,  No.  6.  t.  2. 

Raisin  d'Autriche.     lb. 

Parsley-leaved  Muscadine.     Hort.  Soc.  Cat.  No.  39. 

Bunches  nearly  the  size  of  the  White  Muscadine.  Ber- 
ries round,  white,  of  a  middling  size,  with  a  thin  Skin,  and  a 
delicate  juicy  Flesh,  which  is  very  sweet,  but  not  highly  fla- 
voured. The  leaves  are  finely  divided,  wholly  different 
from  any  other  sort. 

It  will  ripen  pretty  well  on  a  south  wall,  in  a  warm  sea- 
son ;  but  the  bunches  are  larger,  and  the  berries  much  bet- 
ter flavoured,  in  the  vinery. 

Miller  says  it  was  originally  brought  from  Canada,  where 
it  grows  wild  in  the  woods.  This  is  probably  a  mistake, 
which  may  have  arisen  from  Cornutus  having  inserted  it  in 
his  work.  It  was  cultivated  here  by  John  Tradescant,  jun.. 
in  1656. 

44.  CoRNiCHON.     SpeechJy,  No.  60. 
Cornichon  Blanc.     Duhamel,  12.  t.  6. 

Bunches  rather  small,  and  very  loosely  formed.  Berries 
an  inch  and  a  half  long,  their  breadth  not  half  an  inch. 
They  taper  from  the  stalk,  are  enlarged  singularly  in  the 
middle,  and  end  in  an  obtuse  point ;  their  shape  may  be 
compared  to  the  small  end  of  a  fish's  bladder :  they  are 
white,  with  a  thick  skin,  and  a  firni  sweet  flesh. 

It  requires  a  hothouse. 

It  has  nothing  to  recommend  it  but  its  long  keeping. 

The  French  have  also  a  Blue  or  Violet  Cornichon,  but  it 
has  not  yet  been  introduced  into  this  country. 

45.  Genuine  Tokay.     Speechly,  No.  22. 
White  Morillon.     lb.  No.  36. 

Bunches  of  a  moderate  size,  rather  larger  than  those  of 
the  Blue  Tokay.  Berries  white,  of  an  oval  figure,  and 
grow  rather  close  upon  the  bunches.  Skin  thin.  Flesh 
very  delicate.     Juice  rich  and  abundant. 

The  leaves  are  covered  on  their  under  side  with  a  fin« 
soft  down,  having  the  appearance  of  satin. 


CRAPES. 


145 


It  Will  ripen  pretty  well  in  some  seasons  against  a  warm 
south  wall ;  but  it  ought  to  be  planted  in  the  vinery.  Mr. 
Speechly  says  it  was  sent  fi-om  Hungary,  some  years  ago, 
to  his  grace  the  Duke  of  Portland.  It  is  highly  ivrobahle 
that  this  furnishes  the  delicious  and  incomparable  Tokay 
•vvine. 

46.  Greek  Grape.     Speedily,  No.  47. 
Green  Chee.      Hort.  Soc.  Cat.  No.  71. 

Bunches  of  a  moderate  size,  and  handsome.  Berries 
middle-sized,  of  a  somewhat  oval  figure,  and  grow  pretty 
«lose  upon  the  bunches.  Skin  of  a  bluish  white  colour. 
■Flesh  delicate,  with  a  rich  and  well-flavoured  juice.  The 
leaves  grow  on  short  footstalks,  and  very  much  resemble 
those  of  the  White  Sweetwater. 

It  requires  a  hot-house  or  a  vinery. 

Mr.  Speechly  says  this  is  a  justly  esteemed  fruit.  It  is 
grown  in  the  counties  of  Durham  and  Northumberland  un- 
der the  name  of  Green  Chee. 

47.  Malmsey  MuscadiiN-e.     Sj^eechly,  No.  30. 
Malvoisee  Musquee.     Bradley^  No.  1 5. 

This  somewhat  resembles  the  White  Muscadine,  but  the 
bunches  and  berries  are  rather  smaller,  and  the  juice  of  a 
higher  flavour,  being  remarkably  sweet. 

It  requires  a  vinery. 

Bradley  says  it  is  one  of  the  richest  musked  grapes,  comes 
from  Montsen-at,  and  grows  also  plentifully  about  Turin. 

48.  PiTMASTON  White  Cluster.  Hoi^t.  Titans.  Yol. 
iii.  p.  249.  t.  8. 

Bunches  larger  than  those  of  the  Black  Cluster,  compact 
and  shouldered.  Berries  round,  a  little  flattened  at*  the 
head.  Skin,,  when  perfectly  ripe,  of  an  amber  colour, 
bronzed  with  russet  on  the  side  next  the  sun.  Flesh  ten- 
der, with  an  agreeable  juice. 

It  ripens,  on  a  south  wall,  earlier  than  the  Sweetwater. 

It  was  raised  about  twenty  years  ago  by  John  Williams, 
Esq.,  of  Pitmaston,  near  Worcester,  from  a  3eed  of  the 
.  small  Black  Cluster, 

49.  RoYAi.  Muscadine.  Miller.  No.  4.  Speechly. 
No.  29.  '  ^ 

D'Arboyce.     Ih. 

White  Muscadine.     Parhinson,  No.  3. 
Bunches  large,  with  middling-sized  shoulders.     Berimes 
of  a  moderate  size,  round,  white,  when  ripe  turning  to  an 

13 


146  GRAPES. 

an  amber  colour,  having  a  thin  skin,  a  soft  flesh,  and  a  rich 
vinous  juice. 

It  requires  a  vinery,  or  a  stove. 

This  is  readily  distinguished  from  the  White  Muscadine 
of  Miller  and  Speechly,  by  the  wood  and  foliage  growing 
remarkably  gp)S3  and  strong.  That  it  is  the  White  Musca- 
dine of  Parkinson  there  can  be  but  little  doubt,  as  he  de- 
scribes it  as  growing  to  a  much  larger  size  than  the  other 
was  ever  known  to  attain  :  he  says  some  of  the  bunches 
have  weighed  six  pounds,  and  some  of  the  berries  half  an 
ounce. 

It  would  be  very  desirable  to  come  to  some  clear  under- 
standing in  regard  to  the  application  of  the  names  Royal 
J^luscadine  and  White  JMuscadine.  These  names  have 
been  used  by  Miller  and  Speechly,  and,  having  been  applied 
by  them  alike,  I  am  reluctant  to  discontinue  either  the  one 
or  the  other,  feeling  satisfied  that  the  substitution  of  others 
for  those  already  established  under  such  authority  would  in- 
crease, rather  than  diminish,  the  already  too  much  confused 
nomenclature  of  our  fruits.  Under  this  impression  I  have 
continued  the  name  of  Iloyal  Muscadine  here,  and  shall  no- 
tice its  misapplication  when  speaking  of  the  White  Musca- 
dine. 

50.  Syrian.     Speechly,  No.  32. 

The  Bunches  of  this  grape  are  very  regularly  formed, 
with  shoulders  nearly  as  broad  as  the  bunch  is  long  :  they 
are  also  larger  than  those  of  any  other  sort  at  present 
known.  Berries  large,  of  an  oval  figure.  Skin  white.  Flesh 
firm  and  hard,  and  if  well  ripened,  of  a  pretty  good  flavour. 
The  wood  is  very  strong,  and  the  leaves  large.  It  is  an  ex- 
cellent bearer,  and  the  bunches  when  ripe  may  be  left  many 
weeks  longer  than  almost  any  other  sort. 

It  requires  a  hot-house  to  ripen  it  well. 

A  bunch  of  this  sort  was  grown  to  a  most  enormous  size 
in  1781,  at  Welbeck,  by  Mr.  Speechly.  It  measured  nin^ 
teen  inches  and  a  half  across  the  shoulders,  its  length  was 
twenty-one  inches  and  three  quarters,  its  circumference  four 
feet  and  a  half,  and  it  weighed  nineteen  pounds  and  a  half. 
The  Syrian  Grape  is  supposed  to  be  the  sort  mentioned  in 
JYumbers,  xiii.  23. 

51.  Yerdelho.     Hort.  Trans.  Vol.  ii.  p.  106.  t.  8. 
Bunches  loose,  rather  small,  inclined  to  shoulder.     BcT' 

ries  oval,  small,  having  numerous  very  small  ones,  without 
seeds,  interspersed  ;  of  a  greenish  yellow,  but  of  a  slightly 
amber-coloured  russet  when  fully  exposed  to  the  sun.    Skin 


GRAPES.  147 

thin,  aliriost  transparent.  Juice  rather  acid  in  ripening,  but 
when  fully  matured  of  a  rich  saccharine  flavour. 

It  requires  a  vinery. 

This  is  the  principal  grape  employed  in  Madeira  for  the 
making  of  Madeira  wine.  It  is  pronounced  Verdellio  by 
the  natives.  Introduced  into  this  country  by  John  Williams, 
Esq.,  ofPitmaston.  The  Verdelho  Grape  may  be  grown 
to  great  advantage  in  pots  in  the  greenhouse  :  the  plants 
might  be  brought  in  early  in  the  spring.  The  leafless  stems 
of  the  vines,  when  first  introduced,  and  indeed  till  the  mid- 
dle of  May,  would  not  injure  the  greenhouse  plants  :  and  the 
fruit  would  become  perfectly  ripe  long  before  the  middle  of 
October,  the  Verdelho  being  rather  an  early  grape. 

62.  White  Auvernat.     Miller^  JS^o.  32. 

Bunches  small,  rather  larger  than  those  of  the  Miller's 
Burgundy.  Berries  small,  somewhat  oval,  growing  close 
upon  the  bunches,  and  when  ripe  of  a  muddy  white  colour. 
Juice  pretty  good. 

It  will  ripen  against  a  south  wall :  but  it  is  much  better 
adapted  to  the  purpose  of  making  wine  than  for  the  dessert ; 
for  the  former  it  is  excellent. 

53.  White  Corinth.      Speechly^  No.  48. 
Corinth  Blanc.     Duhamel,  14.  t.  7. 

Bunches  small.  Berries  small,  round,  white,  with  a  very 
thin  skin  ;  when  perfectly  ripe  they  are  transparent,  so  that 
the  seeds,  although  small,  may  be  seen  through  them. 

It  requires  a  vinery. 

54.  White  Frontignan. 

White  Frontignac.      Speechly,  No.  11. 

Muscat  Blanc.  *  Duhamel,  6.  t.  3. 

Bunches  rather  long,  without  shoulders.  Berries  middle- 
sized,  rather  closely  set,  of  a  muddy  white,  or  greenish  yel- 
low, and  covered  with  a  thin,  white,  powdery  bloom.  Flesh 
delicate.  Juice  sugary,  very  rich,  with  a  highly  musky  fla- 
vour. 

Against  a  south  wall,  upon  a  dry  soil,  and  in  warm  sea- 
sons, this  grape  ripens  well  in  many  parts  of  England ;  but 
it  highly  merits  either  a  vinery  or  a  hothouse. 

55.  White  Hamburgh.      Speechhj,  No.  20. 
W^hite  Raisin.     Lans:leij,  p.  116.  t.  43  and  44. 
Raisin  Muscat.     Miller,  No.  34. 

White  Lisbon.     Hort.  Soc.  Cat.  No.  78. 

White  Portugal.     lb. 

punches  large,  loosely  formed.     Berries  large,  of  an  oval 


14:8  GRAPESr, 

iigurc.      Skin  thick,  of  a  greenish  white   colour.      Flesh 
hard.     Juice  sweet,  shghtly  mixed  with  acid» 

It  requires  a  hothouse. 

This  grape,  although  not  abounding  much  in  flavour,, 
keeps  a  long  time  after  it  is  ripe  ;  and,  on  that  account,  it  is 
by  many  much  admired.  Large  quantities,  to  the  value  of 
10,000/.,  are  annually  brought  into  this  country  (England) 
from  Portugal,  in  the  winter  season,  and  sold  in  the  shops 
by  the  name  of  Portugal  grapes. 

56.  White  Kishmish.  Hort.  Trans.  Vol.  iv.  p.  212. 
t.  4. 

Bunches  little  more  than  five  inches  long,  well  shoulder- 
ed, and  tapering  evenly  to  the  point.  Berries  little  larger 
than  those  of  white  currants,  and  of  the  same  form,  of  a 
greenish  tint,  deepening  to  pale  yellow,  and  becoming  ulti- 
inately  of  an  amber  hue.  They  are  not  very  sweet,  but 
juicy,  of  a  pleasant  refreshing  flavour^  and  wholly  free  from 
seeds.     Leaves  rather  thick,  roundish,  and  not  deeply  cut. 

This  grape  is  said  to  be  a  native  of  the  island  of  Ki^hm,, 
or  Kishmish,  in  the  Persian  Gulf,  and  was  brought  from  Ss. 
Petersburgh  by  Mr.  Oldacre,  in  1812. 

It  requires  a  vinery  or  a  stove, 

57.  White  -MELin.     Miller,  No.  29. 
Mclier  Blanc,      Knoo^y.  Fruct.  p.  136. 

Berries  middle-sized,  somewhat  of  an  oval  figure,  and 
grow  pretty  close  upon  the  bunches  ;  they  are  of  a  greenish 
white,  and  covered  with  a  thin  white  bloom.  Juice  very 
sweet. 

It  will  ripen  on  a  warm  south  wall,  and  is  very  good  for 
the  purpose  of  making  wine. 

58.  White  Muscadine.  Langley,  p.  114.  t,  35.  Kitf^ 
p.  307.     Miller,  No.  10.      Speechlij,]Slo.  27. 

Common  Muscadine.     Pom.  Mag^  t.  18. 

Royal  Muscadine.  Hort.  Soc.  Cat,  No.  97.  according 
to  the  Pom.  Mag. 

Early  White  Grape,  from  Teneriffe.    Speedily,  No.  42. 

Bunches  middle-sized,  loose,  with  a  broad  shoulder,  oc- 
casionally acquiring  considerable  size  ;  but  more  frequently, 
ao-ainst  a  wall,  of  about  six  inches  deep,  and  four  inches  and 
a  half  or  five  inches  across  tlie  shoulder.  Berries  quite 
round,  middle-sized,  clear  watery  green,  when  \ery  ripe  be- 
c>/:ning  a  dull  yellowish  brown  on  the  most  exposed  places. 

Flesh  firm,  watery,  and  sweet ;  when  well  ripened  acquir- 
injj  a  saccharine  quality,  but  at  no  time  high  flavoured.  The 
leaves  are  midule-sized,  roundish,  with  an  open  base,  slight- 


GRA.PE3.  149 

ly  and  regularly  lobed,  quite  smooth  on  each  side,  pale 
green,  becoming  yellow  late  in  the  autumn. 

This  ripens  upon  a  south  wall  generally  from  the  middle  to 
the  end  of  September ;  and  the  bunches  will  hang  upon  the 
vines,  if  the  season  be  favourable,  till  the  beginning  of  No- 
vember. 

The  White  Muscadine  Grape  of  Langley,  Hill,  Miller, 
and  Speechly,  has  always  been  considered  to  be  the  one 
described  as  above.  It  is  the  most  common  and  the  best 
known  of  any  white  grape  in  our  gardens,  in  consequence 
of  its  hardiness  and  productiveness,  and  the  certainty  with 
which  it  ripens  against  our  common  walls. 

According  to  Langley,  the  White  Muscadine  ripened  at 
T\\ickenham,  in  1727,  on  a  south-east  wall,  Aug.  16,  0.  S., 
or  Aug.  27,  N.  S. 

Under  this  mode  of  culture  it  has  a  pretty  general  and 
uniform  appearance  ;  but  when  grown  in  the  vinery,  or  un- 
der a  higher  temperature,  it  assumes  a  different  character. 
Vigorous  wood,  with  a  free  use  of  the  scissors  in  thinning 
out  the  bunches,  will  give  them,  as  well  as  the  berries,  an 
increased  size,  and,  when  highly  ripened,  a  fine  amber  co- 
lour :  in  addition  to  this,  like  the  Black  Prince,  the  lar- 
gest bunches  become  more  shouldered,  and  in  proportion 
shorter. 

In  this  state  it  is  supposed  by  many  to  be  a  distinct  grape, 
and  called  the  Royal  Muscadine. 

The  application  of  this  name  to  a  fruit  with  which  it  can- 
not, with  any  propriety,  be  associated,  can  have  but  this  ef- 
fect, that  of  perpetuating  an  absurdity  instead  of  removing 
it.  A  further  continuance  of  a  practice  like  this,  it  is  con- 
ceived, cannot  be  sanctioned  by  any  one  who  takes  any 
pride  in  his  profession,  or  who  is  desirous  to  promote  its 
further  improvement. 

69.  White  Muscat  of  Alexandria.  Speechly,  No.  1. 
Hort.  Soc.  Cat.  No.  100. 

Frontiniac  of  Alexandria.     J\Tiller,  No.  27. 

Jerusalem  Muscat.     lb. 

Muscat  d'Alexandrie.     Duhamel,  10.  t.  5. 

Passe-longue  Musque.     lb. 

Pa^ss.M..que,      I    ^^^,_  ^^^_  ^^^_  ^^    ^^^ 

Bunches  large,  and  well  shouldered.     Berries  large,  oval 
and  when  well  ripened  of  a  fine,  pale  amber  colour,  and 
where  exposed  to  the  sun  tinged  with  a  deep  amber  russet : 
13* 


150  GRAPE3. 

the  large  ones  are  generally  without  stones.  Skin  rather 
thick,  and  the  flesh  firm  and  hard.  Juice  not  plentiful,  but 
of  a  sweet,  highly  musky,  and  most  delicious  flavour. 

This  may  be  justly  considered  as  one  of  the  very  best 
grapes  ever  introduced  into  this  country.  It  requires  a, 
higher  degree  of  temperature  to  ripen  than  many  others,  and 
generally  succeeds  best  in  the  pine  stove.  It  may,  never- 
theless, be  ripened  very  well  in  a  lower  temperature  ;  but 
then  it  is  necessary  it  should  be  forced  early  in  the  spring. 

The  Toiieiiham  Park  JMuscat,  which  was  said  to  be  the 
produce  of  a  seed  oftheMuscat  of  Alexandria,  sown  in  1S19, 
turns  out  to  be  nothing  more  than  this.  It  has  been  proved 
to  be  so  over  and  over  again,  by  the  best  practical  gardeners, 
who  have  grown  them  both.  The  size  of  its  berries  has 
been  urged  as  constituting  its  difference  ;  but  berries  of  the 
Old  Muscat  have  been  grown,  near  London,  which  measured 
four  inches  in  circumference  the  long  way,  and  three  inches 
and  a  half  the  short  one,  when  the  largest  produced  by  Mr. 
Burn,  of  the  Tottenham  Park  Muscat,  which  were  compa- 
red with  them,  did  not  equal  that  size. 

I  have  several  times  seen  the  orignal  vine  at  Tottenham 
Park,  where  it  has  a  small  house  to  itself,  which,  under  Mr. 
Burn's  excellent  management,  certainly  produces  fruit  of 
the  very  highest  character ;  and  I  have  always  observed 
that  there  were  other  bunches,  besides  the  first,  which  would 
form  two  other  crops,  and  ripen  in  succession.  The  old 
Muscat,  however,  will  do  the  same,  when  subjected  to  simi- 
lar treatment. 

60.  White  Muscat  from  Lunel.     Sjjeechly,  49. 

Berries  large,  oval,  and  when  perfectly  ripe  of  a  fine  am- 
ber colour,  sometimes  clouded  with  russet,  especially  on  the 
side  next  the  sun  ;  they  form  pretty  large  bunches.  The 
skin  is  thin,  and  the  flesh  delicate,  replete  with  a  vinous 
juice. 

It  requires  a  hothouse  or  a  vinery. 

Mr.  Speechly  says  it  is  a  plentiful  bearer,  and  may  be 
justly  esteemed  a  valuable  sort. 

61.  White  Sweetwater.  LanghAj,  p.  113.  t,  50. 
Speechhj,  No.  16. 

Parel  Druyf,  of  the  Dutch  Gardens. 

Berries  large,  round,  of  a  vhite  colour,  and  when  highly 
ripened,  especially  when  exposed  to  the  sun,  they  are  sha- 
dod  with  a  light  russet.     They  grew  close  on  the  bunches, 


GRAFESi  151 

which  are  of  a  middle  size.  Juice  yfery  saccharine  and  lus- 
cious.     Wood  short-jointed. 

On  a  south  wall  it  ripens  well  in  dry  warm  seasons  ;  but 
if  the  weather  prove  unfavourable  when  the  vine  is  in  blos- 
som, the  bunches  become  imperfectly  formed,  and  contain 
numerous  very  small  berries. 

The  White  Sweetwater  ripened  at  Twickenham,  in  1727, 
on  a  south  wall,  Aug.  10,  O.  S.,  or  Aug.  21,  N.  S.  {Lang- 
ley.) 

The  Dutch  gardeners  call  it  Parel  Driiyf,  and  force  it 
in  large  quantities  for  market. 

There  are  several  names  of  White  Sweetwater  to  be 
found  in  different  nurserymen's  catalogues,  but  most  of 
them  have  arisen  from  the  whim  or  caprice  of  their  culti- 
vators. 


Sect.  IV. — Striped- Fruited. 

62.   Aleppo.     Speechly^  No.  4. 

Raisin  Suisse.     Miller,  No.  26. 

Switzerland  Grape.     lb. 

Berries  middle-sized,  of  a  roundish  figure.  Skin  tliin,  of 
various  colours  :  some  are  black,  some  white  ;  but  mostly 
they  are  striped  with  black  and  white  in  distinct  lines  :  oc- 
casionally, one  bunch  will  be  black,  one  white,  and  another 
half  black  and  half  white.  Flesh  juicy,  and  of  an  exquisite 
flavour.  The  leaves  in  the  autumn  are  curiously  striped 
with  red,  green,  and  yellow,  somewhat  similar  to  the  Alep- 
po Cos  Lettuce. 

A  plentiful  bearer,  requiring  a  vinery  or  a  hothouse. 


Sec  V. — American  Grapes,  by  the  Editor. 

The  species  of  American  Grapes  are  as  follow  : 

1.  TiTis  LabPcUsca.  Downy-leaved  grape.  SweeVs 
Hort.  Brit.  No.  9. 

Taurina.      Wall.  Fl.  Car.  242. 

Fox  Grape.     Pursh  Fl.  No.  1. 

Michaux,  Fl.  Amer.  v.  2.  p.  230. 

This  species  is  found  "  in  shady  woods,  from  Canada  to 
Florida."  The  bunches  are  rather  short.  The  berries 
large,  a  little  inclining  to  an  oval  shape.    Skin  black,  having 


152  GRAPES. 

a  musky  or  fox  scent.    Fruit,  when  ripened,  sweet  and  rich, 
but  pulpy. 

2.  V.  Bland  A.  White-berried  (Bland's  grape.)  SweeVs 
Hort.  Brit.  No.  10. 

Bland's  Grape.     Pursh,  Flor.  No.  1.  var. 

Pursh,  in  his  Flora  Americae,  supposes  this  to  be  only  a 
variety  of  the  former  species.  Sweet,  in  his  Hortus  Britta- 
nictis,  has  established  it  as  a  distinct  species.  The  size  of 
the  bunch  and  form  of  the  berry  are  very  similar  to  the 
former  species.  When  perfectly  ripe  they  are  very  sweet, 
having  not  so  much  pulpiness,  and  they  ripen  a  little  earher 
than  the  former  sort. 

3.  V.  iEsTivALis.  Fox  Grape.  Sweet, 'No.  11.  Pursh, 
No.  2. 

Yulpina.  Willd.  sp.  pi.  1.  p.  1181.  Michaux.  2.  p. 
230. 

Labrusca.      Walt,  Flor.  Car.  242. 

"In  fields  and  woods,  Virginia  to  Carolina.  Berries 
dark  blue,  very  agreeable  to  eat,  and  frequently  converted 
into  very  good  home-made  wine.  It  is  known  by  the  name 
of  Summer  Grape.^'' 

4.  V.  CoRDiFOLiA.  Winter  Grape.  Sweet,  No.  12. 
Mich.  Fl.  Am.  2.  p.  231.  No.  3. 

Incisa.     Jacq.  Shaubr.  427. 

Vulpina.      Walt.  Fl.  Car.  243. 

"  On  edges  of  rivers  and  in  woods.  Canada  to  Florida. 
Berries  green  or  amber-coloured.  Small,  and  ripen  ex- 
tremely late.  Of  a  very  tart  taste.  Commonly  called 
Winter  Grajje,  or  Chicken  Grape.^^     Pursh. 

5.  V.  RiPARiA.  Sweet  scented.  Sweet,  Hort.  Brit. 
No.  13.     Pursh,  No.  5.     Mich.  2.  p.  231. 

Odoratissima.     Donn,  Catalogue,  66. 

"  On  the  gravelly  shores  and  islands  of  the  rivers.  Penn- 
sylvania to  Carolina.  Flowers  of  an  exquisitely  fine  smell, 
somewhat  resembling  Reseda  Odorata  (Mignonette.)  Fe- 
male plants  are  very  seldom  found  north  of  the  Potomac 
river,  though  the  male  extends  very  far  beyond  it." 

6.  V.  RoTUNDiFOLiA.  Bullct  Grapc.  Sweet,  Hort.  Brit, 
No.  14.     Pursh,  Fl.  Am.  No.  5.     Mich.  2.  p.  231. 

*'  On  river  sides  and  islands.  Virginia  to  Florida.  Ber- 
ries very  large,  dark  blue,  agreeable,  commonly  called  Bull 
or  Bullct  Grapes."     Pursh. 

7.  V.  Palm  ATA.  Palmated  leaved.  Sweet,  Hort.  Brit, 
No.  15.     Pursh,  p.  170.     JVot  described  by  Michaux. 


GRAFES. 


153 


It  does  not  appear  that  Pursh  ever  saw  the  fruit;  he 
merely  states  that  it  is  found  "  in  Virginia." 

the  american  cultivated  grapes. 

1.  Isabella  Grape. 

Bunches  of  a  good  size.  Berries  large,  of  an  oval  shape. 
Skin  quite  black,  rather  thick,  a  common  feature  in  most 
American  grapes.  Juice,  when  perfectly  ripe,  very  sweet 
and  rich,  with  a  little  pulpy  consistence.  When  the  vine  is 
vigorous,  it  generally  produces  five  good  bunches  on  each 
shoot.  It  is  an  uncommonly  fine  and  full  bearer,  producing 
almost  as  many  bunches  of  fruit  as  there  are  leaves  on  the 
vine.  Very  hardy,  and  promises  fair  to  become  an  impor- 
tant sort  for  making  good  wine.  Some  of  the  vines  about 
New-York  and  Brooklyn  produce  an  almost  incredible  quan- 
tity of  fruit,  and  when  well  manured  will  grow  to  a  very  large 
size.  By  good  cultivation  and  proper  pruning,  the  berries 
improve  much  in  size  and  quality,  with  less  pulp  and  thinner 
skin. 

This  grape  is  said  to  be  a  native  of  Dorchester,  South 
Carolina,  and  was  introduced  into  New-York  by  Mrs.  Isa- 
bella Gibbs,  the  lady  of  George  Gibbs,  Esq.  It  has  been 
supposed  by  some  that  it  v/as  cither  an  imported  grape  or  a 
mixed  kind  between  a  native  and  foreign  grape.  I  incline  to 
neither  opinion.  I  believe  it  to  be  a  pure  native  grape,  from 
the  species  No.  ].  without  any  foreign  mixture,  improved  by 
cultivation. 

2.  White  Scuppernon. 

Bunches  short  and  close  set.  Berries  large,  of  a  roundish 
figure.  Shin  white  with  some  purple  specks,  of  a  brownish 
colour  on  the  sunny  side.  Juice,  when  perfectly  ripe,  sweet, 
rich,  and  aromatic,  with  but  little  pulp.  E.ipens  earlier  than 
the  Isabella.  Is  also  a  great  bearer,  producing  from  three 
to  five  bunches  on  each  shoot.  When  properly  cultivated, 
it  spreads  to  a  great  extent.  This  sort  also  bids  fair  to  be  a 
fine  wine  grape. 

3.  Red  Scuppernon. 

Bunches  short,  not  so  thick  set  as  the  former  kind.  Ber- 
ries more  loose,  of  a  roundish  shape,  and  of  a  brick  colour. 
Skin  thin  for  a  native  grape.  Juice  sweet  and  of  a  good  vi- 
nous flavour  ;  the  pulp  melting. 

This  is  also  a  great  bearer,  and  deserves  an  extensive  cul- 
tivation both  as  a  wine  and  a  table  grape. 


154  GRAPES. 

4.  Schuylkill  Muscadel.     Adlum,  No.  2. 
Alexander's  Grape. 

Tasker's  Grape. 

Berries  large,  of  an  elliptical  shape.  Skin,  when  ripe, 
quite  black.     Juice  very  sweet  and  luscious. 

This  grape  is  said  to  have  been  found  growing  in  a  natu- 
ral state,  near  the  Schuylkill  river,  in  Pennsylvania,  by  Mr. 
Alexander,  gardener  to  Governor  Penn,  before  the  revolu- 
tionary war.  Adlum  says,  "  I  have  made  a  wine  of  this 
grape  that  Mr.  Jefferson  pronounced  worthy  the  best  vine- 
yard in  France." 

5.  Bland's  Grape.     Adlum,  No.  3. 

The  Bunches  are  large  and  well  shaped.  Berries  large, 
round,  or  oblate.  Skin  of  a  red  colour,  inclining  to  a  dark 
purple  when  perfectly  ripe.  Juice  sweet  and  lively,  having 
a  little  musky  flavour,  with  a  little  astringency.  Mr.  Bar- 
tram  is  supposed  to  have  first  cultivated  this  grape. 

6.  Clifton's. 

Clifton's  Constantia.     Jld.  No.  4. 

This  is  very  similar  to  the  Schuylkill  No.  4.  The  berries 
are  not  quite  so  large.  It  is  said  to  have  originated  from 
seed  in  the  garden  of  Mr.  William  Clifton,  Southwark,  in 
Philadelphia. 

7.  LUFFBOROUGH.       Ad.  No.  11. 

Berries  large,  of  a  deep  purple  colour.  Juice  sweet,  with 
a  musky  flavour,  and  pulpy.  Skin  thick.  Adlum  says  the 
pulp  dissolves  by  fermentation,  and  it  makes  an  excellent 
wine. 

8.  Elkton.     Ad.  No.  12. 

"An  uncommonly  large  Fox  Grape,  of  a  deep  purple  co- 
lour. Before  it  is  quite  ripe,  it  has  a  pulp  in  it,  but  when  per- 
fectly ripe,  the  pulp  turns  to  a  substance  like  a  plum,  and 
becomes  quite  thick."     Ad.  p.  177. 

9.  Gilbert's  White  Shonga. 

Bunches  of  a  medium  size  ;  short  and  thick  set.  Berries 
of  a  large  oval  shape.  Skin  white,  inclining  to  a  purple  tinge 
on  the  sunny  side,  and  in  some  seasons  much  more  so  than 
others.  The  Juice,  when  perfectly  ripe,  is  very  sweet  and 
luscious,  with  but  httle  pulp.  The  Bunch,  in  size  and  shape, 
resembles  the  Isabella,  and  appears  to  belong  to  the  species 
No.  2. 

This  grape  was  found  by  Garret  Gilbert,  Esq.  of  this  city, 
in  a  natural  state,  on  the  Shonga  mountains.  State  of  New- 
York,  in  the  fall  of  1825,  and  planted  in  his  garden,  where  it 


CRAPES.  155 

now  occupies  a  large  arbour  in  connexion  with  the  Isabella, 
so  that  there  is  no  doubt  of  its  being  a  native.  It  is  a  great 
bearer,  of  similar  habits  with  the  Isabella,  differing  from  that 
kind  only  in  colour,  and  coming  to  maturity  a  little  earlier. 
It  is  well  worthy  of  general  cultivation. 

Within  a  few  years  the  attention  of  the  American  horticul- 
turalist  has  been  particularly  drawn  to  the  cultivation  of  na- 
tive grapes;  and  it  is  a  somewhat  singular  circumstance  that 
while  many  species  of  grapes  are  found  in  a  natural  state  in 
all  parts  throughout  this  continent,  from  the  northern  boun* 
dary  to  the  southern  extremity,  yet  amidst  all  the  grapes, 
both  European  and  Asiatic,  scarcely  any  of  them  can  well 
be  suited  in  any  part  of  this  continent,  at  least  not  so  as  to 
become  an  article  of  commerce.  It  is  true  all  the  foreign 
kinds  may  be  cultivated  here  with  more  or  less  pains ;  but  I 
speak  of  them  as  thriving  with  tho  same  facility  and  manage- 
ment as  our  native  kinds.  They  generally  require  protec- 
tion in  winter  ;  and  during  the  warm  summer  and  fall  months 
are  veiy  liable  to  become  mildewed  in  a  greater  or  less  de- 
gree, while  every  species  and  variety  of  the  native  grape  will 
accommodate  themselves  to  any  part  with  httle  difficulty. 
Hence  cultivators  have  come  to  the  conclusion  that  if  this 
country  is  to  be  a  wine  country,  we  must  turn  our  particular 
attention  to  our  native  grapes,  and  endeavour  to  find  im- 
proved varieties  for  this  purpose.  Some  of  the  sorts  have 
already  risen  much  in  public  estimation,  and  in  the  opinion  of 
judges,  are  much  improved  in  flavour  and  productiveness. 
It  is  however  to  be  regretted  that  the  nomenclature  is  not 
better  established  ;  some  sorts  being  called  by  one  name  in 
one  part  of  the  country,  have  different  names  in  other  parts. 
In  many  instances  the  inferior  kinds  of  French  Grapes  are 
dressed  ©ut  with  some  local  name  as  an  American  Grape, 
and  in  other  instances  real  American  Grapes  are  called  by 
foreign  names,  to  which  they  have  no  kind  of  affinity. 

The  kinds  which  at  present  seem  well  established,  I  have 
noticed  particularly,  leaving  a  host  of  names  out  of  the  ques- 
tion until  better  data  and  more  practical  knowledge  will  give 
them  a  more  decided  character. 


156  MULBERRIES. 


CHAPTER 


MULBERRIES. 

The  only  Mulberries  cultivated  in  England  are  the  black 
and  the  white  fruited  ;  the  black  for  its  fruit,  the  white  for 
the  feeding  of  silk  worms.  Black  Mulberries  are  propaga- 
ted by  laying  down  the  young  branches  in  the  autumn,  or 
early  in  the  spring.  At  the  end  of  the  year  the  layers  may 
be  removed  from  the  stools  and  planted  out  in  rows,  three 
feet  apart,  and  a  foot  from  plant  to  plant  in  the  rows  :  those 
intended  for  training  may  be  planted  out  at  once  for  the  pur- 
pose, and  the  richer  the  soil  is  in  which  they  are  planted,  the 
more  rapid  will  be  the  progress  of  the  trees.* 

*  There  are  more  kinds  of  Mulberries  used  for  the  feeding  of  Biltworms  than 
onr  author  has  laid  down,  I  shall  therefore  insert  here  all  the  known  sortg  as  I 
find  thenn  in  Sweet's  Hortus  Britannicus,  London,  1830. 

1.  MoRUS    alba,    White   Mulberry,   nat.  China,    hardy,   int.   1596. 

2.  tartarica,  Tartarian     do.  Tartary  1784. 

3.  italica,  Italian                 do.  Italy, 

4.  constantinopolitana^     do.  Constantinople, 

5.  nigra,  Common  Black   do.  Italy,  1548. 

6.  rubra,  Ilcd  Mulberry    do.  N.America,  1629. 

7.  scabra,  Rough                 do.  1812. 

8.  pennsylvanica,   Pennsylvanian  do. 

9.  pumila,  Dwarf  Mulberry, 

10.  indica,  Indian  Mulberry,  India,  Stove,  1820. 

11.  sinensis,  Chinese   do.  China,  G.  H. 

12.  Mauritana,  Mauritius,    do.      Mauritius,  Stove. 

Observe  the  Chinese  Mulberry,  No.  11.  is,  as  I  suppose,  the  same  kind  ns  culti- 
vated here  by  the  name  of  Morus  Multicaulis,  and  said  to  be  the  finest  kind  for 
•ilk  worms.  If  so,  it  requires  no  greenJiouse,  nor  any  other  kind  of  protection  from 
our  severest  winters.  The  leaves  are  much  larger,  and  appear  to  be  more  delicata 
in  texture  than  the  common  White  Mulberry.  None  of  my  plants  were  injured 
last  winter  (1831-1832)  exposed  fully  to  the  open  air,  and  the  thermometer  beiovr 
zero.  Further  particulars  ou  their  cultivation  in  its  proper  place.  See  second 
part  of  this  work.  Am.  Ed. 


PEACHES.  157 

CHAPTER  X. 
PEACHES. 

An  asterisk  (*)  denotes  those  which  Nurserymen  term 
French  Peaches,  and  which  require  to  be  budded  upon 
the  Pear  Plum  Stock,  f 

Sect.  I. — Melting,  pale  fruited. 

1.  Almond  Peach.     Hort.   Trans,     Vol.  iii.  p.  1.  t.  1. 

Leaves  doubly  serrated,  glandless.  J  Flowers  large,  pale 
rose  colour.  Fruit  below  the  middle  size,  about  seven 
inches  in  circumference,  globular,  with  a  slight  suture 
extending  from  the  base  to  the  apex,  which  is  flat  and  some- 
what depressed.  Skin  covered  with  a  thickish  down,  of  a 
delicate  yellow,  tinged  with  pale  red  on  the  sunny  side,  and 
beautifully  marbled  with  a  deeper  colour.  Flesh  pale  ci- 
tron, but  of  a  bright  red  next  the  stone,  from  which  it  sepa- 
rates ;   it  is  perfectly  melting,  and  very  juicy. 

Ripe  the  begiiining  and  middle  of  September. § 

This  beautiful  little  peach  was  raised  by  T.  A.  Knight, 
Esq.,  of  Downton  Castle,  from  a  seed  of  the  Sweet  Almond, 
the  blossom  of  which  had  been  impregnated  by  the  blossom 
of  a  peach. 

It  was  first  exhibited  at  the  Horticultural  Society  in  Sep- 
tember, 1817. 

2.*  Belle  Chevreuse.  Duhamel,  No.  18.  G,  Lindl. 
in  Hort.  Trans.  Vol.  v.  p.  549. 

Leaves  crenate,  with  reniform  glands.  Flowers  middle 
sized.  Fruit  middle  sized,  more  long  than  round,  rather 
narrowed  at  the  apex.  Shin  greenish  white  next  the  wall, 
but  of  a  beautiful  flesh  colour,  marbled  and  streaked  with  a 
darker  colour  on  the  sunny  side.  Flesh  white  and  melting, 
but  red  at  the  stone,  from  which  it  separates.  Juice  plentiful, 
sugary,  and  richly  flavoured.    Stone  oblong,  almost  smooth. 

Ripe  the  beginning  of  September. 

t  Any  of  the  peaches  may  be  budded  here  with  equal  success  either  on  Muscle 
Peach,  or  Almond  stocks;  and  the  kinds  marked  with  an  asterisk  (*)  calle»d 
French  Peach,  if  they  require  more  attention  in  Engl md  than  the  other  sorts,  ar« 
in  general  the   best  kinds  for  this  country  under  our  fine  autumnal  sunshine. 

^m.  Ed. 

i  Bee  classification  at  the  end  of  the  Nectarines. 

§  The  time  of  rijjcning  in  this  country  may  be  estimated  about  a  fortnight,  and  ui 
■ome  instances,  three  weeks  earlier  than  here  stated,  for  all  the  Peaches  and  Nec- 
tarines. jSm.  Ed. 

14 


158  PEACHES. 

3.  Belle  de  Vitry.  Duhamel,  No.  34.  t.  25.  Cr, 
Lindl.  in  Hort.  Trans.  Vol.  v.  p.  542. 

Admirable  Tardive.     Ih. 

Bellis.     Miller,  No.  22.     Forsyth.  Ed.  3.     No.  26. 

Leaves  doubly  serrated,  glandless.  Flowers  small,  dull 
red.  Fruit  middle  sized,  a  little  more  broad  than  long, 
with  a  somewhat  deep  and  broad  suture,  which  extends  to 
the  apex,  which  leaves  one  of  its  sides  prominent,  and  the 
other  flat,  terminated  by  a  depressed  and  somewhat  flat 
nipple.  Skin  pale  greenish  yellow  next  the  wall,  but  tinged 
with  red  on  the  sunny  side,  and  marbled  with  a  dull  and 
deeper  colour.  Flesh  rather  firm,  greenish  yellow,  but  red 
at  the  stone,  from  which  it  separates.  Juice  plentiful,  and 
of  a  very  good  flavour. 

Ripe  the  end  of  September,  but  it  ought  to  hang  some 
days  upon  the  tree  before  it  is  gathered,  in  order  to  have  it 
in  perfection. 

The  flesh  of  this  is  more  firm  than  that  of  many  of  the 
melting  peaches,  which  has  occasioned  some,  like  Mr.  For- 
syth, to  consider  it  as  a  Pavie;  but  in  determining  this, 
there  can  be  no  difliculty,  as  all  melting  peaches  adhere 
more  or  less  to  the  stone,  but  can  be  readily  detached  with  the 
finger  and  thumb :  in  the  Pavie  this  operation  is  impracticable. 

4**  Bourdine.      Duharnel,  16.  t.  12. 

Bourdin.     lb. 

Narbonne.     lb. 

Bourdine.  G.  Lindl.  in  Hort.  Trans.  Vol.  v.  p.  545. 
Bon.  Jard.  1827.      Jard.  Fruit,  t.  20. 

Leaves  crenate,  with  globose  glands.  Flowers  smalf, 
blush,  edged  with  carmine.  Fruit  pretty  large,  and  nearly 
round,  divided  by  a  wide  and  somewhat  deep  suture,  the 
flesh  swelling  unequally  on  its  sides,  but  a  little  flattened  on 
the  back.  Stalk  inserted  in  a  deep  and  wide  cavity.  SktJi 
greenish  white  next  the  wall,  but  on  the  sunny  side  it  is  of  a 
lively  red,  marbled,  and  shaded  with  a  deeper  colour.  Flesh 
white,  melting,  but  very  red  at  the  stone,  from  which  it  se- 
parates. Juice  sugary  and  highly  flavoured.  Stone  smafl, 
and  nearly  round. 

Ripe  the  middle  of  September. 

It  is  said  this  peach  derived  its  name  from  one  Bourdin,  a 
French  gardener  in  the  time  of  Louis  XIV.  That  there  is 
some  resemblance  between  this,  the  Teton  de  Venus,  and 
the  Royale,  will  not  be  denied  ;  but  that  they  are  identically 
the  same  is  what  I  cannot  admit.     In  order  that  I  may  not, 


PEACHES.  169 

in  this  instance,  add  to  the  confusion  which  "t  present  exists 
in  the  names  of  modern  cultivators,  I  shall  follow  the  exam- 
ple of  Duhamel,  and  our  own  countryman  Miller,  in  consi- 
dering the  Bourdine,  the  Teton  de  Venus,  and  the  Royale, 
as  three  distinct  varieties. 

5.*  Double  Montagne.  Alton's  Epitome.  G.  Lindl. 
in  Hort.  Trans.   Vol.  v.  p.  539. 

Sion.      Forsijth,  Ed.  7.  p.  52. 

Z/cayes  doubly  serrated,  glandless.  i^/o?oers  large.  Fruit 
middle  sized,  of  a  roundish  figure,  a  little  narrowed  and  flat- 
ted at  the  apex.  Skin  greenish  white  on  the  shaded  side  ; 
but  of  a  blush  or  soft  red,  and  marbled  with  a  deeper  colour 
on  the  side  next  the  sun.  Flesh  very  delicate,  melting,  and 
white  to  the  stone,  from  which  it  separates.  Juice  plentiful, 
and  highly  flavoured.     Stone  ovate,  mucronate,  and  rugged. 

Ripe  the  middle  and  latter  end  of  August. 

This  is  a  beautiful  and  excellent  peach,  and  must  not  be 
confounded  v/ith  the  JVoblesse  :  it  ripens  a  week  or  ten  days 
sooner,  and  cannot  be  propagated  upon  the  Muscle. | 

6.  Early  Anne.  G.  Lindl.  in  Hort.  Trans.  Vol.  v. 
p.  639, 

Anne.    Laagleij  Pom.  t.  22.  f.  2.  Forsyth,  Ed.  3.  No.  6. 

Leaves  doubly  serrated,  glandless.  Flowers  large,  very 
pale,  nearly  white.  Fruit  below  the  middle  size,  globular. 
Skin  white,  with  scarcely  any  colouring  on  the  side  next  the 
sun.  Flesh  soft,  melting,  and  white  to  ths  stone,  from  which 
it  separates.  Juice  a  httle  musky,  but  saccharine,  and  well 
flavoured. 

Ripe  the  middle  of  August. 

It  is  said  to  have  derived  its  name  from  the  celebrated 
Anne  Dunch,  of  Pewsey,  in  Berkshire.  It  is  sold  in  some 
nurseries  under  the  name  of  White  Avant. 

7.  Early  Dow^nton.      Hort.  Trans.  Vol.  ii.  p.  217. 
Leaves  crenate,  with   globose   glands.       Flowers  large, 

pale  rose.  Fruit  rather  small,  narrowed  at  the  apex,  which 
is  generally  terminated  by  a  small  acute  nipple  ;  very  hol- 
low at  the  base.  S^■^V/ pale  yellowish  white,  sprinkled  with 
red  dots  ;  but  of  a  bright  red  on  the  sunny  side.  Flesh  yel- 
lowish white  to  the  stone,  from  which  it  separates.  Juice 
rich,  with  a  good  flavour. 

Ripe  the  end  of  August  and  beginning  of  September.- 
This  beautiful  little  peach  was  raised  by  Mr.  Knight,  of 

t  Muscle,  Plum  Stock.    Am.  Ed. 


160  PEACHES. 

Downton  Castle,   who  sent  an   account    of  it,    with  two 
others,  to  the  Horticultural  Society,  Aug.  21,  1815. 

8.  Flat  Peach  of  China.  Hort.  Trans.  Vol.  iv.  p. 
512.  t.  19.      G.  Liiidl.  in  Hort.  Trans.  Vol.  v.  p.  549. 

Java  Peach.     lb. 

Leaves  crenate,  with  reniform  glands.  Flowers  large. 
The  Fruit  of  this  most  singular  peach  is  flatted,  and  com- 
pletely concave  at  both  the  apex  and  the  stalk.  It  is  about 
two  inches  and  a  half  in  diameter,  and  scarcely  three  quar- 
ters of  an  inch  thick,  through  the  eye  to  the  stalk,  which 
thickness  consists  only  of  the  stone  and  skin.  The  crown 
of  the  fruit  looks  like  a  broad  and  rather  hollow  eye,  of  an 
irregular  five-angled  shape,  surrounded  by  the  appearance  of 
the  remains  of  the  segments  of  a  calyx  :  the  whole  surface 
of  this  eye  is  roughly  marked  with  small  irregular  warted 
lines,  like  the  crown  of  a  Medlar.  The  colour  of  the  Skin 
is  pale  yellow,  mottled  or  speckled  with  red  on  the  part  ex- 
posed to  the  sun.  Flesh  pale  yellow,  having  a  beautiful  ra- 
diated circle  of  red  surrounding  the  stone,  and  extending  far 
into  the  fruit.  The  consistence  and  flavour  of  the  flesh  is 
that  of  a  good  melting  peach,  being  sweet  and  juicy,  with  a 
little  noyeau  flavour. 

It  first  ripened  its  fruit  in  this  country  at  Thames  Ditton, 
and  was  sent  to  the  Horticultural  Society  by  John  Braddick, 
Esq.,  in  1819.      Hort.  Trans.   Vol.  iv.  p.  512. 

9.  Ford's  Seedi  ino.  G.  luindl.  in  Hort.  Trans.  Vol. 
V.  p.  539. 

Leaves  doubly  serrated,  without  glands.  Flowers  large, 
of  a  beautiful  pale  rose  colour.  Fruit  middle  sized,  a  little 
narrowed  at  the  apex,  and  having  a  slight  suture.  Skin  yel- 
lowish green,  marbled  with  bright  red  on  the  sunny  side. 

Flesh  yellowish  green,  quite  to  the  stone,  from  which  it 
separates.     Juice  plentiful,  of  a.  rich  poignant  flavour. 

Ripe  the  middle  of  September. 

10.*  Malta.  G.  Llndl.  in  Hort.  Trans.  Vol.  v.  p. 
539.      Pom.  Mag.  t.  15. 

Peche  Malte.  '  DuhameU  No.  11. 

Peche  de  Malte.      Lelieur. 

Malte  de  Normandie.      Hort.  Soc.  Cat.  No.  91. 

Billed^  Paris.      Bon.  Jard.  1827.  p.  276. 

ItiUan  Peach.  Miller^  No.  12.  According  to  the  Pom, 
May;. 

Leaves  doubly  serrated,  without  glands.  Flowers  large, 
pale.     Fruit  middle  sized,  generally  depressed  at  the  apex. 


PEACHES.  161 

with  a  broad  shallow  suture  on  one  side,  and  slight  traces  of 
one  on  the  other.  Skin,  on  the  shaded  side,  pale  dull  green- 
ish yellow ;  next  the  sun,  broadly  marked  with  broken 
blotches  of  dull  purplish  red.  Flesli  greenish  yellow,  with  a 
slight  stain  of  [)urple  next  the  stone,  from  which  it  separates. 
■Juice  plentiful,  very  rich,  with  an  extremely  agreeable  vi- 
nous flavour.  Stone  middle  sized,  oval,  pointed,  rather 
rugged. 

Ripe  the  end  of  August  and  beginning  of  September. 
A  very  excellent  and  hardy  peach,  said  to  ripen  its  fruit 
well  on  an  open  standard  in  Normandy.      It  bears  carriage 
remarkably  well,  and  will,  keep  longer  when  gathered  than 
any  other  peach,  except  the  clingstones. 

11.*  New  Noblesse.  JVarserij  Catalogues. 
Leaves  doubly  serrated,  without  glands.  Flowers  large, 
pale  rose.  Fruit  middle  sized,  somewhat  oval,  with  an  ob- 
scure sulure,  quite  even  at  the  apex,  but  terminating  with  a 
small  acute  nipple.  Skin  pale  greenish  yellow  on  the  sha- 
ded side  ;  but  next  the  sun  of  a  pale  red,  and  marbled  with 
different  shades  of  deeper  colour.  F/es/i  greenish  yellow 
quite  to  the  stone,  from  which  it  separates.  Juice  plentiful, 
rich,  and  of  a  most  exquisite  flavour. 
Ripe  the  beginning  of  September. 

This  Peach  has  been  sold  for  some  time  by  Mr.  Ronalds 
of  Brentford,  who  says  it  was  raised  by  a  friend  of  his  from 
seed ;   but  when  and  where  I  have  not  been  informed. 

12.   Noblesse.   Langley,p.  101.  t.  28.  fig.  3.  G.  Lindl. 
in  Hort.  Trans.   Vol.  v.  p.  539.     Pom.  Mag.  t.  95.  and 
of  all  English  Writers  beginning  with  Switzer,  in  1724. 
Mellish's  Favourite.      Of  the  JVurseries. 
Leaves  doubly  serrated,  without  glands.      Flowers  large, 
pale  blush.      Fruit  large,  for  the  most  part  roundish  oblong, 
a  little  narrowed  at  the  apex,  and  terminated  by  an  acute 
nipple.      Skin  slightly   downy,    pale  yellowish  green  next 
the  wall;   but  of  a  marbled  dull  red,    marked  with  broken 
streaks  and  blotches  of  a  darker  colour  on  the  sunny  side. 
Flesh  melting,  pale  yellowish  white  to  the  stone,  from  which 
it  separates.     Juice  plentiful,  rich,  and  highly  flavoured. 
Stone  large,  obovate,  pointed. 

Ripe  the  end  of  August  and  beginning  of  September. 
This  is  one  of  our  very  best  hardy  peaches,  and  perhaps 
one  of  the  most  common  ;    but  it  is  often  confounded  ^ith  an- 
other, well  known,  the  Vanguard,  which  is  somewhat  simi- 
lar in  appearance  and  in  its  general  characters.    It  is,  how- 

14* 


162  PEACHES. 

ever,  distinguished  by  its  fruit  being,  for  the  most  part,  ob- 
long, narrower,  and  plump  at  the  apex,  with  a  pointed  nipple  : 
in  the  Vanguard  the  fruit  is  equally  large,  or  even  more  so, 
always  globular,  rather  than  oblong,  and  its  crown  or  apex 
flat  and  often  depressed.  Nurserymen  need  not  to  be  at  any 
loss  to  distinguish  the  two  sorts  when  maiden  plants  in  the 
nursery  ;  the  lateral  shoots  of  the  Noblesse  being  nearly  as 
long  as  the  main  leader  ;  those  of  the  Vanguard  being  less 
numerous,  and  exceeded  considerably  by  the  main  shoot ; 
besides,  the  plants  of  the  Vanguard  are  of  a  taller  growth 
than  those  of  the  Noblesse.  Indeed,  so  obvious  and  inva- 
riable have  I  found  these  characters,  that  should  the  two 
kinds  become  inadvertently  intermixed  in  the  nursery  rows, 
the  most  inexperienced  foreman  would  be  enabled  to  sepa- 
rate them,  without  any  fear  of  mistake. 

In  the  Hort.  Trans,  above  quoted,  I  stated  that  Mellish's 
Favourite  and  the  Noblesse  were  the  same.  I  have  this 
year  again  been  flavoured  by  Mrs.  Gurdon,  of  Letton,  with 
specimens  of  both,  and  I  find  them  identically  one  and  the 
same. 

13.  Old  Royal  Charlotte.  G.  Lindl.  in  Hort.  Titans. 
Vol.  V.  p.  540. 

Leaves  doubly  serrated,  without  glands.  Flowers  large, 
pale  blush.  Fruit  middle  sized,  nearly  globular,  but  a  lit- 
tle narrowed  at  the  apex,  where  it  is  generally  terminated 
by  a  small  nipple.  Skin  pale  greenish  yellow  next  the  wall ; 
but  tinged  with  blush,  and  marbled  with  a  deeper  colour  on 
the  sunny  side.  Flesh  soft,  melting,  and  white  to  the  stone, 
from  which  it  separates.  Juice  sugary  and  vinous.  Stone 
obtuse,  a  little  rugged. 

Ripe  the  middle  and  end  of  August. 

This  is  undoubtedly  the  first  Royal  Charlotte  ever  known 
in  our  gardens.  It  was  first  sold  by  Robert  Lowe,  a  nur- 
seryman at  Hampton  Wick,  about  the  year  1760.  It  has 
much  the  appearance  of  a  Noblesse,  but  is  smaller,  and  on 
the  same  aspect  ripens  ten  days  or  a  fortnight  before  it.  The 
specimen  from  which  this  description  was  written,  was  from 
a  tree  growing  at  Heyden  Hall,  in  Norfolk,  in  1792.  It  had 
been  purchased  from  Mr.  Lowe,  and  planted  therein  1766. 

14.  Red  Nutmeg.  JVfi7/er,  No.  2.  G.  Lindl.  in  Hort, 
Trans.  Yo\.\.  p.  547. 

Nutmeg.      Parkinson^  No.  21. 
Brown  Nutmeir.      Of  some  Collections. 
Avant  Peche  rouge.     Duhamel,  No.  2.  t.  3. 


PEACHES.  163 

Leaves  small,  crenate,  with  reniform  glands.  Flowers 
large.  Fruit  small,  but  larger  than  those  of  the  White  Nut- 
meg, of  a  somewhat  globular  figure,  having  a  well  marked 
suture  extending  from  the  base  to  the  apex,  terminated  by  a 
small,  round,  obtuse  nipple.  Skin  pale  yellow  next  the 
wall  ;  but  of  a  bright  scarlet  or  vermillion,  and  slightly  mar- 
bled with  a  deeper  colour  on  the  sunny  side.  Flesli  yel- 
lowish white,  but  red  at  the  stone,  from  which  it  separates. 

Juice  sweet  and  a  little  musky. 

Ripe  the  end  of  July. 

This  is  the  earliest  hardy  Peach  cultivated  in  this  coun- 
try, and  is  very  good  when  just  ripe,  but  in  a  short  time  it 
becomes  doughy. "j" 

15.  SuLHAMSTEAD.     Hovt.  Traiis.  Vol.  V.  p.  513. 
Leaves  deeply  serrated,   without  glands.      Flowers  large. 

Fruit  large,  somewhat  globular,  depressed  at  the  apex, 
slightly  cleft,  with  a  corresponding  depression  on  the  oppo- 
site side.  Skin  covered  with  a  tine  short  down,  of  a  clear 
pale  yellow  next  the  wall  ;  but  of  a  pale  red,  and  marbled 
with  a  darker  colour  on  the  sunny  side.  Flesh  melting, 
pale  yellow  quite  to  the  stone,  from  which  it  separates. 
Juice  abundant,  sweet,. with  a  rich  vinous  flavour. 

Ripe  the  beginning  and  middle  of  September. 

This  tine  Peach,  somewhat  resembling,  externally,  a 
Newington,  was  raised  in  the  garden  of  Mrs.  Thoytes,  of 
Sulhamstead  House,  near  Reading,  in  Berkshire,  and  was 
first  exhibited  at  the  Horticultural  Society  in  1819. 

16.  Vanguard.  G.  Lindl.  Plan  of  an  Orchard^  1796. 
ib.  in  Hort.  Trans.  Vol.  v.  p.  540. 

Leaves  doubly  serrated,  without  glands.  Flowers  large. 
Fruit  large,  nearly  globular,  and  quite  flat  or  depressed  at 
the  apex.  Skin  yellowish  white  next  the  wall,  but  marbled 
and  streaked  with  a  few  dashes  of  much  deeper  colour  on 
the  sunny  side.  Flesh  melting,  and  w  ite  to  the  stone, 
from  which  it  separates.  Ju  ce  rich  and  sugary.  Stone 
somewhat  ovate,  rugged,  and  sharp  pointed. 

Ripe  the  beginning  of  September. 

17.  White  Magdalen.  Miller,  No.  5.  G.  Lindl, 
in  Hort.  Trans.  Vol.  v.  p.  540. 

Madeline  Blanche.      DuhameU  8.  t.  6. 
Montagne  Blanche.     Knoop.  Fruct.  p.  79. 

t  Xot  worth  cultivating.       Am.  Ed. 


164  PEACHES. 

Leaves  doubly  serrated,  without  glands.  Flowers  large, 
pale  rose.  Fruit  below  the  middle  size,  somewhat  globu- 
lar, rather  more  broad  than  long,  having  a  deeply  marked  su- 
ture, which  extends  from  the  base  to  the  apex,  where  it  is 
terminated  by  a  small,  slightly  sunk  nipple,  and  having  a 
rather  wide  cavity  at  the  base.  Skin  yellowish  white  next 
the  wall,  but  on  the  sunny  side  tinged  with  red,  and  marbled 
with  a  deeper  red  colour.  Flesh  melting,  of  a  yellowish 
white,  with  a  slight  tinge  of  red  next  the  stone,  from  which 
it  separates.  Juice  plentiful,  but  not  high  flavoured.  Stone 
small,  obtuse,  a  little  rugged. 

Ripe  about  the  middle  of  August. 

18.  White  Nutmeg.  Miller,  No.  1.  G.  Lindl.  in 
Hort.  Trans.  Vol.  v.  p.  640. 

Avant  Peche  blanche.  Duhamel,  No.  1.  t.  1. 
Leaves  small,  doubly  serrated,  without  glands.  Flowers 
large,  very  pale  blush.  Fruit  very  small,  the  least  of  all  the 
varieties,  a  little  more  long  than  broad,  having  a  very  con- 
spicuous deeply  marked  suture,  extending  to  the  apex,  on 
one  side  of  which  it  oblongates  into  a  very  small  acute  nip- 
ple. Skin  white,  but  when  fully  exposed  it  has  a  very  pale 
blush  tinge.  Flesh  white  to  the  stone,  from  which  it  sepa- 
rates. Juice  very  sweet,  of  a  musky  and  very  agreeable  fla- 
vour. Stone  small,  oval,  mucronate,  very  slightly  rugged. 
Ripe  the  middle  of  July. 


Sect.  II.  —  Melting  red  or  purple  fruited, 

19.  Acton  Scot.     Hort.  Trans,  Vol.  ii.  p.  140.  t.  10. 
G.  Lindl.  in  Hort.  Trans.  Vol.  v.  p.  552. 

Leaves  crenate,  with  globose  glands.  Flowers  large,  pale 
rose.  Fruit  rather  small,  or  below  the  middle  size,  some- 
what narrowed  at  the  apex,  where  it  is  usually  very  much 
depressed.  Suture  shallow,  on  one  side  of  which  it  is  fuller 
than  on  the  other.  Skin  rather  woolly,  pale  yellow,  of  a 
bright  red  on  the  sunny  side,  and  marbled  with  a  deeper  co- 
lour. Flesh  melting,  yellowish-white  to  the  stone,  from 
which  it  separates.  Juice  sugary,  with  a  slight  bitter,  but 
flavour  pretty  good. 

Ripe  the  end  of  August  and  beginning  of  September. 

This  was  raised  by  Mr.  Knight,  of  Downton  Castle  ;  the 
offspring  of  the  Noblesse,  impregnated  with  the  Red  Nut- 


PEACHES.  165 

meg,  and  was  exhibited  for  the  first  time  at  the  Horticultural 
Society  in  1814. 

20.*  Bellegarde.  Duhamel.  28.  t.  20.  G.  Lindl.  in 
Hort.  Trans.  Vol.  v.  p.  545.      Pom.  Mag.  t.  26. 

Galande.  1  accordins;  to  the  Pom.  Mag.  of  the 

Jl.arly  Galande.       ?       ir-      /•  l   a/»  •  a      J 

Violette  Hative.      )  -^ 

Noire  de  Montreuil,  of  the  French  JYurseries. 

Leaves  crenate,  with  globose  glands.  Flotoers  small, 
bright  reddish  pink.  FrHi7  pretty  large,  globular,  of  a  very 
regular  figure,  with  a  shallow  suture,  and  ashghtly  hollowed 
apex,  with  a  little  projecting  point  in  its  centre.  Skiii,  on 
the  exposed  side,  rich  deep  red,  with  dark  purple  or  violet 
streaks  ;  on  the  shaded  side,  pale  green  faintly  tinged  with 
yellow.  Flesh  pale  yellow,  slightly  rayed  with  red  at  the 
stone,  very  melting,  juicy,  and  rich,  and  from  which  it  sepa- 
rates.     Stone  rather  large,  slightly  pointed. 

21.  Barrington.  G.  Lindl.  in  Hort.  Trans.  Vol.  v. 
p.  543.      Pom.  Mag.  t.  147. 

Buckingham  Mignonne,  according  to  the  Pom.  Mag. 

Fruit  rather  large  and  handsome,  roundish,  somewhat 
elongated,  and  rather  pointed  at  the  summit.  Suture  mode- 
rately deep  along  one  side.  Skin  pale  yellowish  green  next 
the  wall,  deep  red  next  the  sun,  marbled  with  a  darker  co- 
lour. Flesh  yellowish  white,  slightly  rayed  with  crimson 
tints  next  the  stone,  from  which  it  parts  freely  ;  melting, 
juicy,  and  very  rich.  Stone  middle  sized,  ovate,  with  a 
lengthened  sharp  point,  very  rugged,  and  of  a  dark  brown 
colour. 

Ripe  the  middle  and  latter  end  of  September. 

This  very  handsouje  and  valuable  Peach  was  raised  above 
twenty  years  ago  by  a  Mr.  Barrington,  of  Burwood,  in  Sur- 
rey. 

22.*  Chancellor.  Miller,  No.  14.  Pom.  Mag.  t.  61. 
G.  Lind.  in  Hort.  Trans.  Vol.  v.  p.  550. 

Chancelliere.      Duhamel,  Vol.  ii.  p.  24. 

Leaves  crenate,  with  reniform  glands.  Flowers  small, 
reddish.  Fruit  large,  oval,  with  a  very  distinct  suture,  hav- 
ing a  rather  small  cavity  at  the  base.  Skin  not  very  downy, 
dark  crimson  next  the  sun,  pale  yellow  next  the  wall,  finely 
mottled  towards  the  union  of  the  two  colours.  Flesh  pale 
yellow,  but  of  a  very  deep  red  next  the  stone,  from  which  it 
separates.  Juice  rich,  and  of  a  vinous  flavour.  Stone  ob- 
long, tapering  to  the  base,  and  pointed  at  the  summit. 

Ripe  the  middle  of  September. 


166  PEACHES. 

This  is  not  the  Veritable  C/iiance//iere  of  Duhamel,  which 
has  large  flowers,  and  must  be  considered  as  the  true  Chan- 
cellor; but  appears  to  be  mentioned  by  him  at  the  conclu- 
sion of  his  description  of  that  fruit.  The  Chancellor  Peach 
is  said  to  have  been  raised  from  a  seed  of  the  Chevereux,  in 
the  garden  of  M.  de  Seguier,  Chancellor  of  France. 

23.*  Double  SwALSH.  G.  Lindl.  in  Uort.  Trans.  Vol. 
V.  p.  550. 

Swalze  or  Swolze.      Lang^ley,  p.  105.  t.  32.  fig.  1. 

Leaves  crenate,  with  reniform  glands.  Flowers  small, 
dark  red.  Fruit  middle  sized,  somewhat  ovate,  and  mostly 
terminated  by  a  small  nipple.  Suture  deep,  on  one  side  of 
which  it  is  considerably  more  swelled  than  on  the  other. 
Skin  pale  yellow  next  the  wall,  but  of  a  bright  and  deep  red 
on  the  sunny  side.  Flesh  soft,  melting  and  white,  but  pale 
red  at  the  stone,  from  which  it  separates.  Juice  plentiful  and 
well  flavoured. 

Ripe  the  beginning  and  middle  of  September. 

Langley  says,  the  Double  Swalsh  Peach  was  brought  into 
England  by  Lord  Peterborough  before  1729. 

24.  Early  Admirable.  Langley,  p.  103.  t.  30.  fig.  2. 
G.  Lindl.  in  Hort.  Trans.  Vol.  v.  p.  545. 

Admirable.      Duhamel,  29.  t.  21.     Miller,  No.  19. 

Belle  de  Vitry.      Bon.  Jard.  1827.  p.  277. 

Leaves  crenate,  with  globose  glands.  Flowers  middle- 
sized,  pale  red.  Fruit  above  the  middle  size,  somewhat 
globular.  Skin  yellowish  white  next  the  wall,  but  of  a  beau- 
tiful red  on  the  side  next  the  sun.  Flesh  white,  but  red  at 
the  stone,  from  which  it  separates.  Juice  plentiful,  vinous, 
and  well  flavoured. 

Ripe  the  middle  of  September. 

The  Early  Admirable  Peach  ripened  at  Twickenham,  in 
1727,  on  a  south-east  wall,  August  3d,  O.  S.,  or  August 
14th,  N.  S.  —  Langley. 

This  Peach,  although  by  no  means  an  early  one,  has  been 
called  the  Early  Admirable  in  the  time  of  Miller,  a  name 
which  cannot  now  be  abandoned,  because  we  have  another 
peach  called  the  Late  Admirable.  M.  Noisktte,  in  the 
Bon.  Jard.,  makes  his  Belle  de  Vitry  a  synonym  of  it  ;  but 
in  this  he  is  not  sanctioned  by  Duhamel,  who  has  always 
been  considered  as  of  unquestionable  authority. 

25.*  Early  Vineyard.  Aitou^s  Epitome.  G.  Lindl, 
in  Hort.  Trans.  Vol.  v.  p.  543. 

Leaves  crenate,  with  globose  glands.    Flowers  large,  pale 


PEACHES.  167 

rose.  Fruit  middle  sized,  somewhat  globular,  and  a  little 
depressed  at  the  apex,  swelled  a  little  more  on  one  side  of 
the  suture  than  on  the  other,  and  very  hollow  at  the  base. 
Skill  yellowish  white  next  the  wall,  and  sprinkled  with  red 
dots  ;  but  of  a  dull  red,  and  marked  with  a  deeper  colour  on 
the  sunny  side.  Flesh  yellowish  white,  except  at  the  stone, 
where  it  is  tinged  with  red,  and  from  which  it  separates. 
Juice  sugary,  very  rich,  and  high  flavoured. 

Ripe  the  end  of  August  or  the  beginning  of  September. 

The  name  of  this  peach  originated  with  the  late  Mr.  Lee 
of  Hammersmith,  whose  nursery  at  the  early  part  of  its 
estabUshment  by  his  father,  was  called  the  Vineyard.  It  has 
somewhat  the  appearance  of  the  Grosse  Mignonne,  but  it  is 
not  so  large  nor  of  so  dark  a  colour,  and  Mr.  Lee  assured 
me  it  always  ripened  on  his  wall  a  week  or  ten  days  earlier; 
had  the  two  peaches  been  alike,  it  could  not  have  escaped 
the  notice  of  that  very  distinguished  cultivator.  For  this 
reason,  and  from  my  own  observation,  I  have  determined  not 
to  abandon  the  name  to  a  mere  synonym.  On  the  other 
hand,  I  am  quite  satisfied  that  plants  may  be  purchased  from 
nurseries,  under  this  name,  that  may  prove  to  be  the  Grosse 
Mignonne. 

26.*  George  the  Fourth.  Hort.  Trans,  Vol.  vi.  p. 
413.     Pom.  Mag.  t.  105. 

Leaves  large,  acutely  crenate,  with  globose  glands.  Flow- 
ers small,  dull  red.  Fruit  middle-sized,  globular,  deeply 
lobed  at  the  summit,  with  a  deep  cavity  for  the  footstalks, 
projecting  more  on  one  side  of  the  suture  than  on  the  other. 
SMn  moderately  downy,  of  a  uniform  dark  red  next  the  sun, 
and  of  a  fine  pale  yellow  on  the  shaded  part,  mottled  with 
bright  red  at  the  junction  of  the  two  colours.  Flesh  pale 
yellow,  rayed  with  red  at  the  stone,  from  which  it  parts  freely. 
Stone  very  small,  bluntly  oval,  not  particularly  rugged.  Fla- 
vour good  when  upon  an  open  wall,  excellent  when  forced. 
It  is  said  in  the  Pom,  J\Iag.  to  be  between  a  Clingstone  and 
a  Melter. 

Ripe  about  the  middle  of  September. 

An  American  variety  of  considerable  importance,  not  so 
much  for  its  good  quality  as  a  hardy  kind,  as  for  being  a 
forcing  peach  of  great  merit. 

Mr.  Michael  Floy,  of  New- York,  in  his  letter  of  Novem- 
ber 5,  1823,  says,  "  This  is  one  of  the  finest  peaches  I  have 
seen,  and  the  richest  I  have  tasted  :  it  originated  in  the  gar- 
den of  Mr.  Gill,  in  Broad-street,  in  this  city.     This  is  the 


168  PEACHES. 

second  year  of  its  fruiting.  The  original  tree  is  remarkably 
thrifty  and  bore  a  very  full  crop  this  season."! 

27.  *Grosse  MiGNONNE.  Duhmuel,  14.  t.  10.  G, 
Lindl.  in  Hort.  Trans,  Vol.  v.  p.  543. 

Mignonne.     lb, 

Veloutee  de  Merlet.     Ih. 

Grimwood's  Royal  George.     Hooher*8  Pom,  Lond.  41, 


Grimwood's  New  Royal  George,  1    .  ,^^  j^     ,.^^  _^„^. 
b  rench  Mignonne,  ^  -^  '^ 

Large  French  Mignonne, 
Vineuse.      Lelieur. 


Y 


series. 


Leaves  crenate,  with  globose  glands.  Flowers  large,  deep 
rose.  Fruit  large,  depressed,  hollowed  at  the  summit,  with 
a  moderately  deep  suture,  and  swelled  considerably  on  one 
of  its  sides,  and  a  wide  cavity  at  the  base  ;  the  side  marked 
by  the  suture  is  shorter  than  the  opposite  one.  S/rm  rather 
thinly  clad  with  down,  of  a  rich,  very  deep  red,  next  the  sun, 
thickly  mottled  on  a  yellowish  ground  next  the  wall.  Flesh 
pale  yellow,  rayed  with  red  at  the  stone,  from  which  it  freely 
separates  ;  melting,  juicy,  with  a  rich  vinous  flavour.  Stone 
small  for  the  size  of  the  fruit,  ovate,  very  rugged. 

Ripe  the  beginning  and  middle  of  September.  The  sy- 
nonyms above  quoted  may  be  safely  relied  upon  as  belong- 
ing to  the  Grosse  Mignonne  of  Miller,  Duhamel,  and  Noi- 
sette. The  figure  in  Duhamel  is  a  perfect  representation 
of  jhe  fruit. 

The  name  of  Grimwood^s  Royal  George  was  given  by 
Mr.  Grimwood,  to  plants  which  he  propagated  from  the 
Grosse  Mignonne,  in  the  early  part  of  the  reign  of  George 
the  Third :  by  which  he  derived  a  profit  beyond  what  he 
would  have  done  had  he  sold  them  under  what  he  knew  to 
be  their  proper  name.  See  Hooker^ s  Pomona,  t  41.  It  is 
said  the  name  of  JVIiornnnne  originated  with  one  of  the  kings 
of  France,  on  account  of  its  excellence. 

28.   Hemskirke.      Hort.  Soc.  Cat.  No.  69. 

Hemskirk.  Langley^s  Pom.  t.  31.  f.  4.  G.  Lindl.  in 
Hort,  Trans.  Vol   v.  p.  539. 

Leaves  doubly  serrated,  without  glands.  Flowers  large, 
fine  pale  rose.  Fruit  below  the  middle  size,  more  broad 
than  long,  but  somewhat  narrow  ed  at  the  apex.  Skin  green- 
ish yellow,  with  numerous  red  dots,  and  pearl-coloured 
specks  interspersed  ;  but  next  the  sun  of  a  bright  red,  and 

t  The  original  tree  is  since  dead.  —  Jlm.  Ed. 


PEACHES.  169 

marbled  with  a  deeper  colour.  Flesh  melting,  of  a  greenish 
yellow  quite  to  the  stone,  from  which  it  separates.  Jiiice 
plentiful,  sugary  and  vinous.  Stone  small,  almost  round, 
and  nearly  smooth. 

Ripe  the  end  of  August  and  beginning  of  September. 

A  very  beautiful  early  fruit  from  the  Royal  Gardens  at 
Kensington  some  years  ago. 

29.  Late  Admirable.  Langley,  p.  106.  t.  32.  f.  5.  G. 
Lindl.  in  Hort.  Trans    Vol.  v.  p.  545. 

Royale.  Duhamel,  33.  t.  24.  Jard,  Fruit,  t.  23.  Bon, 
Jard.  1827.  p.  278. 

Royal.     Fom.  Mag.  t.  73.     Miller.  7. 

Leaves  crenate,  with  globose  glands.  Flowers  small,  pale 
red.  Fruit  large,  10  or  11  inches  in  circumference,  of  a 
roundish  figure,  rather  inclining  to  oval.  Suture  deep,  hav- 
ing the  flesh  swelled  boldly  and  equally  on  both  sides,  with 
a  slight  depression  on  the  summit,  where  there  is  usually  a 
small,  pointed  nipple.  Skin  pale  green  or  yellowish  next 
the  wall  ;  but  of  a  pale  red,  marbled  and  streaked  with 
darker  shades  on  the  sunny  side,  cavity  of  the  base  rather 
small.  Flesh  delicate,  melting,  of  a  greenish  white,  but  red 
at  the  stone,  from  which  it  separates.  Juice  plentiful,  and, 
in  a  warm  season,  highly  flavoured. 

Ripe  the  end  of  September. 

This  is  a  most  excellent  and  extremely  hardy  peach,  well 
deserving  of  cultivation.  It  ought  invariably  to  be  planted 
against  either  a  south  or  south-east  wall,  as  on  colder  as- 
pects there  is  little  chance  of  growing  it  in  perfection. 

30.  Lockyer's  MiGNONNE.  G.  Lindl.  in  Hort.  Trans, 
Vol.  v.  p.  542. 

Lockyer's  Peach.     Forsyth,  Ed.  3.  No.  40. 

Leaves  doubly  serrated,  without  glands.  Flowers  small. 
Fruit  middle-sized,  nearly  globular.  Skin  greenish  yellow 
next  the  wall,  sprinkled  whh  numerous  red  dots  ;  but  of  a 
dull  red,  and  marbled  with  a  darker  colour  on  the  sunny  side. 
Flesh  greenii-h  yellow,  slightly  coloured  with  led  next  the 
stone,  from  which  it  separates.  Juice  plentiful  and  good  in 
flavour. 

Ripe  the  middle  of  September. 

31.  Lord  Fauconberg's  Mignonne.  G.  LindL  in 
Hort.  Trans.  Vol.  v.  p.  542. 

Lord  Falconbridge's.      Hanbury. 

Leaves  doubly  serrated,  without  glands.     Flowers  small. 
Fruit  above  the  middle  size,  somewhat  ovate,  being  broader 
15 


170  PEACHES. 

at  the  base  than  at  the  apex.  Suture  rather  deep.  Skin 
pale  yellow  next  the  wall,  sprinkled  with  numerous  red  dots  j 
but  of  a  dull  red,  marked  with  several  broad  spots  or  patches 
of  a  deeper  colour  on  the  sunny  side.  Flesh  yellowish 
white,  but  red  at  the  stone,  from  which  it  separates.  Juice 
plentiful  and  rich.      Stone  rather  flat. 

Ripe  the  middle  of  September. 

This  very  fine  and  handsome  Peach  has  been  many  years 
in  England,  as  appears  by  Hanbury,  whose  last  edition  was 
published  in  1769.  It  was  cultivated  by  Messrs.  Perfect, 
of  Pontefract,  fifty  years  ago,  and  at  that  time  was  plentiful 
in  the  West  Riding  of  Yorkshire,  but  does  not  appear  to  have 
found  its  way  into  the  London  nurseries.  There  are  seve- 
ral Peaches  of  this  class  called  Mignonnes,  which  approach 
very  nearly  each  other,  and  may  be  considered  as  the  same  ; 
but  this  I  consider  to  be  distinct,  as  I  have  never  observed 
those  broad  and  well  marked  dark  patches  which  so  strongly 
characterize  this,  upon  any  of  the  other  varieties. 

32.  Madeleine  de  Courson.  Lelieur^  Pom.  Fran. 
p.  292.  Pom.  Mag.  t.  30.  G.  Lindl.  in  Hort.  Trans. 
Vol.  V.  p.  539. 

Madeleine  Rouge.     Duhamel,  10.  t.  7. 

Madeleine  de  Courson.      II). 

Rouge  Paysanne.      Of  the  French. 

Red  Magdalen.      Miller,  9. 

Leaves  doubly  seiTated,  without  glands.  Flowers  large, 
pale  blush.  Fruit  below  the  middle  size,  globular,  flatten- 
ed, deeply  cleft  on  one  side.  Skin  pale  yellowish  white  next 
the  wall ;  but  of  beautiful  red  on  the  sunny  side.  Flesh 
quite  white,  with  a  little  red  at  the  stone,  from  which  it  sepa- 
rates. Juice  plentiful,  rich,  and  vinous.  Stone  blunt,  ra- 
ther large  in  proportion  to  the  size  of  the  fruit. 

Ripe  the  end  of  August  or  beginning  of  September. 

This  is  a  very  excellent  Peach,  and  ought  to  be  found  in 
every  good  collection  of  fruit.  It  is  the  true  Red  Magdalen 
of  Miller,  and,  as  such,  should  never  have  given  way  to  the 
one  now  cultivated  under  that  name  ;  but,  like  the  Elrvge 
and  Red  Roman  Nectarine  of  that  author,  the  ignorance  of 
some,  and  the  indolence  of  others,  have  allowed  far  inferior 
fruits  to  usurp  their  names. 

33.  Millet's  Mignonne.  Hanbmnj.  G.  Lindl.  in 
Hort.  Trans.  Vol.  v.  p.  542. 

Leaves  doubly  serrated,  without  glands.  Flowers  small. 
Fruit  middle-sized,  of  a  somewhat  globular  figure,  but  rather 


PEACHES.  171 

more  broad  than  long.     Skin  greenish  white  next  the  wall 
but  of  a  deep  red  or  purple  colour  on  the  sunny  side.     Flesh 
very  melting,  greenish  white,  but  red  at  the  stone,  from  which 
it  separates..    Juice   plentiful   and   well  flavoured.      Stone 
small,  oblonj,  rugged. 

Ripe  the  end  of  August  and  beginning  of  September. 

In  a  cold  wet  season,  this  tree  is  frequently  attacked, 
more  or  less,  with  mildew  ;  it  ought,  therefore,  to  be  planted 
on  a  dry  soil,  and  in  a  warm  sheltered  situation.  It  is  said 
to  have  been  raised  by  a  Mr.  Millet,  a  market  gardener  at 
Brentford,  above  sixty  years  ago. 

34.  MoNTAUBON.  Langleij,  t.  28.  f.  4.  Hiif.  p.  S19. 
Switzer,  p,  88.  Miller,  No.  11.  G.  Lindl.  Horl.  in  Trans. 
Vol.  V.  p.  539. 

Leaves  doubly  serrated,  without  glands.  Flowers  large, 
pale.  Fimit  middle  sized,  with  a  small  suture  extending 
from  the  base  to  the  apex.  Skin  greenish  yellow  next  the 
wall  ;  but  of  a  deep  red  on  the  sunny  side.  Flesh  melting, 
and  white  to  the  stone,  from  which  it  separates.  Juice  plen- 
tiful, rich,  and  excellent. 

Ripe  the  middle  and  end  of  August. 

35.*  Neil's  Early  Purple.  G.  Lindl.  inHort.  Trans. 
Vol.  V.  p.  544. 

Neal's  Early  Purple.     Hooker.  Pom.  Lond.  t.  23. 

Early  Purple.     Miller,  No.  6. 

Johnson's  Early  Purple,     ^ 

Purple  Avant,  (  ^/-^^^^^^'^Z  Catalogues. 

Padley's  Early  Purple,       ) 

Veritable  Pourpree  Hative.      DuhameU  12.  t.  8. 

Peche  du  Vin.      Of  the  French  Catalogues. 

Leaves  crenate,  with  globose  glands.  Flowers  large,  pale 
lively  rose.  Fruit  middle-sized,  rather  more  broad  than 
long,  somewhat  depressed  at  the  apex,  having  a  well  marked 
suture,  and  a  rather  deep  cavity  at  the  base.  Skiii  pale  yel- 
low or  straw  colour  next  the  wall,  with  a  mixture  of  scarlet 
dots  ;  but  of  a  rather  dull  red,  and  marbled  with  a  deep  pur- 
ple on  the  sunny  side.  Flesh  melting,  yellowish  white,  but 
red  at  the  stone,  from  which  it  separates*.  Juice  plentiful, 
rich,  of  an  excellent  flavour.  Stone  rugged,  oval,  sharp- 
pointed. 

Ripe  the  middle  and  end  of  August,  ten  or  fourteen  days 
before  the  Noblesse. 

This  little  Peach  has  long  been  known  in  France,  but  not 


172  PEACHES. 

ill  this  country.  It  appears  to  have  been  introduced,  a  few 
years  ago,  by  Mr.  Neil,  who  sold  two  of  the  plants  to  Mr. 
Padiey  tor  five  guineas  ;  hence  it  has  obtained  Mr.  Padley*s 
name,  as  well  as  that  of  Mr.  Neil.  It  is  much  grown,  as 
M.  Noisette  has  informed  me,  by  the  gardeners  of  Mon- 
treuil,  and  known  to  them  as  the  Peche  du  Vin. 

36.*   New  Bellegarde.      JVursery  Catalogues. 

New  Galande,  )     ^. 

Brentford  Mignonne,        } 

Leaves  crenate,  with  globose  glands.  Floivers  small, 
bright  crimson.  Fruit  above  the  middle  size,  a  little  more 
long  than  broad,  with  a  narrowed  apex,  and  a  very  shallow 
suture.  Skin  pale  yellow  next  the  wall ;  but  of  a  deep  red, 
marbled  and  shaded  with  a  deeper  colour  on  the  sunny  side. 
Flesh  pale  yellow,  and  melting,  but  red  at  the  stone,  from 
which  it  separates.  Juice  plentiful,  rich,  and  very  highly 
flavoured. 

Ripe  the  beginning  of  September. 

This  very  handsome  and  excellent  Peach  has  been  sold 
by  Mr.  Ronalds  of  Brentford,  under  the  name  of  Brentford 
Mignonne,  who  informs  me  it  was  raised  by  a  friend  of  his 
from  seed.  Its  characters  being  those  of  the  Bellegarde, 
that  name  has  been  assigned  it  in  preference  to  that  of  a 
Mignonne. 

37.*  New  Royal  Charlotte. 

Royal  Charlotte.  G.  Lindl.  in  Hort.  Trans.  Vol.  v.  p. 
642. 

Queen  Charlotte.      Forsyth,  Ed.  3.  No.  38. 

Kew  Early  Purple.      Jliton^s  Epitome. 

Leaves  doubly  serrated,  without  glands.  Flowers  middle- 
sized,  dark  red.  Fruit  rather  above  the  middle  size, 
somewhat  narrow  at  the  apex,  and  more  swelled  on  one 
side  of  the  suture  than  on  the  other  Skin  pale  green- 
ish, white  on  the  shaded  side;  but  of  a  full  deep  red,  and 
marbled  with  still  deeper  colour  on  the  sunny  side.  Flesh 
greenish  white,  but  pale  red  next  the  stone,  from  which  it 
separates.  Juice  plentiful,  rich,  and  extremely  well  fla- 
voured. 

Ripe  the  beginning  of  September. 

I  have  named  this  the  JVeiv  Royal  Charlotte,  to  distin- 
guish it  from  No.  14. 

38.*  NivETTE.     DuhameU  37.  t.  28. 

Nivette  Veloutee.     lb. 

Nivette.  Miller,  No.  26.  G.  Lindl.  in  Hort.  Trans, 
Vol.  V.  p.  546. 


PEACHES.  1T3 

Veloute'e  Tardive.     Bon.  Jard.  1827.  p.  278. 

Leaves  crenate,  with  globose  glands.  Flowers  small,  pale 
red.  Fruit  pretty  large,  somewhat  ovate,  with  a  shallow 
suture,  and  a  rather  depressed  apex.  Skin  greenish  yellow 
next  the  wall ;  but  when  exposed  to  the  sun,  of  a  lively  red, 
shaded  and  marbled  with  a  few  dashes  of  a  deeper  co- 
lour. F/csA.  when  fully  ripe,  of  a  pale  yellow,  but  very  red 
at  the  stone,  from  which  it  sepamtes.  Juice  plentiful,  and 
of  an  excellent  flavour. 

Ripe  the  middle  and  end  of  September. 

39.*  Petite  MignoiNNe.  G.  Lindl.  in  Hort.  Trans. 
Vol.  V.  p.  550. 

Double  de  Troyes.     Duhamel,  3.  t.  4. 

Peche  de  Troyes.     lb. 

Petite  Mignonne.     lb. 

Early  Mignonne.     Miller,  3, 

Small  Mignonne.     Tb. 

Mignonette.  lb. 

Leaves  crenate,  with  reniform  glands.  Flowers  small. 
Fruit  below  the  middle  size,  somewhat  globular,  but  com- 
pressed near  the  stalk,  which  is  inserted  in  a  small  deep  ca- 
vity. Suture  rather  deep,  extending  from  the  base  to  the 
apex,  which  is  terminated  by  a  flattish  obtuse  nipple.  Shin 
yellowish  white  next  the  wall,  but  of  a  fine  red  on  the  sunny 
side.  Flesh  white,  with  a  rosy  colour  next  the  stone,  from 
which  it  s3oarat33.  Juice  plentiful,  and  richly  flavoured. 
Stone  small,  oblong,  and  thick. 

Ripe  the  end  of  August. 

40.*  PouRPREE  Hative.  DuJiamcl,  15.  t.  11.  G. 
Lindl.  in  Hort.  Trans.  Vol.  v.  p.  547. 

Vineux.     lb. 

Leaves  crenate,  with  reniform  glands.  Flowers  large, 
bright  rose.  Fruit  below  the  middle  size,  globular,  de- 
pressed at  the  ao3x,  havin:T  a  d33p  suture  extending  from 
the  base  and  across  th3  sunmit.  Skin  pale  yellowish  white 
next  tha  wall,  but  of  a  deep  mottled  red  or  purple  on  the 
sunny  sids.  Flesh  melting,  pale  yellowish  white,  but  very 
red  at  the  stone,  from  which  it  separates.  Juice  plentiful, 
of  a  rich  vinous  flavour.  Stone  middle-sized,  rugged,  broad- 
ly-ovate, blunt  at  the  summit,  not  pointed. 

Ripe  the  end  of  August  or  beginning  of  September, 

41.   President.      Pom.  J\[ao;.  t.  54. 

Leaves  crenate,  with  globose  glands.  Flowers  small, 
^eep  red.  Fruit  large,  roundish,  approaching  to  oval,  with 
16* 


174  FEU.CHES. 

a  shallow  suture.  SJcin  very  downy,  dull  red  next  the  sun, 
pale  yellowish  green  in  the  shade.  Flesh  whitish ;  but 
deeply  rayed  with  red  next  the  stone,  from  which  it  separates 
very  IVeely.  Juice  plentiful,  rich,  and  high-flavoured.  Stone 
oval,  pointed,  and  very  rugged. 

Ripe  the  end  of  September. 

This  is  an  American  Peach  of  great  merit,  lately  intro- 
duced into  this  country.  As  it  ripens  late,  it  requires  to  be 
planted  against  a  south  wall,  and  care  must  be  taken  that 
it  is  perfectly  ripe  before  being  gathered. 
.  42.  Purple  Alberge.  Lanaley,  p.  3  04.  t.  30.  fig. 
5.  G.  LindL  in  Horl.  Trans.  Vol.  v.  p.  546.  Miller, 
No.  18. 

Red  Alberge.     lb. 

Alberge  Jaune.      Duhamel,  5.  t.  5. 

Peche  Jaune.     lb. 

Leaves  crenate,  with  globose  glands.  Flowers  small, 
bright  pale  crimson  Fruit  middle  sized,  nearly  globular, 
having  a  pretty  deep  suture  extending  from  the  base  to  the 
apex.  Stalk  inserted  in  a  rather  deep  cavity.  Shin  yel- 
low next  the  wall ;  but  on  the  sunny  side  of  a  deep  red  or 
purple  colour,  which  extends  nearly  round  the  fruit.  Ilesh 
deep  yellow,  but  of  a  soft  red  next  the  stone,  from  which  it 
separates.     Juice  plentiful  and  highly  flavoured. 

Ripe  the  beginning  of  September. 

A  very  neat  and  hardy  little  peach,  well  deserving  of  cul- 
tivation. 

Miller  has  made  his  Purple  or  Red  Alberge  a  syno- 
nym of  the  Rossanna,  which,  however,  does  not  belong  to 
the  same  Division  ;  the  great  similarity  between  the  two 
fruits  has  led  many  gardeners  to  confound  them.  The  ad- 
vantag;eof  a  synoptical  arrangement  of  these  fruits,  in  which 
the  s;lriiids  are  made  a  foundation  of  the  Divisions,  isclearly 
manifest ;  for  without  consulting  the  simple  character,  the 
difference  between  the  Alberi^e  and  the  Rossanna  would, 
even  now,  have  been  left  in  a  state  of  uncertainty. 

43.  Rambouillet.  Langleij,  t.  33.  f.  3.  Miller,  No. 
21. 

Rambullion.     lb. 

Leaves   crenate.      Floivers   large.     Fruit  middle    sized, 

rather  more  long  than  broad,   and  divided  by  a  deep  suture. 

Skin  pale  yellow  next  the  wall,  but  oia  tine  red  colour  on 

.  the  sunny  side.     Flesli  bright  yellow,  but  deep  red  at  the 


PEACHES.  176 

stone,  from  which  it  separates.  Juice  rich,  of  a  vinous  fla- 
vour. 

Rip(^  the  middle  of  September. 

This  peach  appears  not  to  be  known  by  any  of  our  mo- 
dern cultivators  ;  ye*,  should  it  fall  in  their  way,  the  above 
description,  although  defective,  will  enable  them  to  distin- 
guish it  from  any  other  sort. 

44.  Red  Magdalen.  G.  Lindl.  in  Hort.  Trans.  Vol. 
V.  p.  542.     Aiton\s  Epitome 

Leaves  doubly  serrated,  without  glands.  Flowers  small, 
dark  dull  red.  Fruit  middle-sized,  rather  more  broad  than 
long.  Suture  deep,  extending  nearly  half  an  inch  beyond 
the  centre  of  the  apex;  swelled  much  more  on  one  side  of 
it  than  on  the  other,  and  having  a  wide  cavity  at  the  base. 
Skill  pale  yellowish  white  next  the  wall,  but  of  a  very  deep 
red,  interspersed  with  a  ^ew  ash-coloured  and  dark  specks  on 
the  sunny  side.  Flesk  melting  and  white,  but  red  at  the 
stone,  from  which  it  separates.  Juice  plentiful,  and  of  a 
very  good  flavour.      Stone  oblong  and  thick. 

Ripe  the  beginning  of  September. 

This  is  a  good  peach,  but  apt  to  be  mildewed  when  plant- 
ed upon  a  cold  soil 

I  have  not  quoted  any  synonyms  under  this  head  ;  for, 
although  it  may  have  been  sold  under  different  names  by 
different  nurserymen,  it  does  not  follow  that  these  names 
should  be  considered  as  synonymous. 

45.  RossANNA.  G.  Lindl.  in  Hort.  Trans.  Vol.  v.  p. 
651.     Miller,  No.  18. 

Rossanne.      Duhamel,  No.  6. 

Alberge  Jaune.      Bon.  Jard.  1827.  p   277. 

Peche  Jaune.     76. 

St.  Laurent  Jaune.      lb. 

Petite  Roussanne.      lb. 

Leaves  crenate,  with  reniform  glands.  Flowers  small,  pale 
dull  red.  Fruit  middle  sized,  something  larger  than  the 
Purple  Alberge,  and  gsnerally  a  little  more  flattened;  but 
it  has  a  similar  suture,  extending  to  the  apex,  where  is  im- 
planted a  small  sharp-pointed  nipple.  Skin  yellow  next 
the  wall,  but  on  the  sunny  side  of  a  deep  red  or  purple  co- 
lour, which  extends  nearly  round  the  fruit.  Fleali  deep 
yellow,  but  red  at  the  stone,  from  which  it  separates.  Juice 
plentiful,  and  ot  a  good  flavour. 

Ripe  about  the  middle  of  September. 

The  glands  on  the  leaves  form  an  unerring  character, 


176  PEACHES. 

and,  indeed,  the  only  one  by  which  this  peach  and  the  Pur- 
ple Alberge  can  be  distinguished.  Had  Duhamel  been 
aware  of  the  importance  of  this  character,  his  Traite  des 
Arbres  Fruitiers,  as  far  as  regards  Peaches  and  Necta- 
rines, would  have  been  invaluable,  and  the  discrepancies 
between  him  and  modern  authors  avoided.  In  the  Bon 
Jardinier,  the  Roiissanne  and  Alberge  Jaime  are  made  the 
same  ;  but  that  they  are  distinct,  the  glands  are  evidence  ; 
and  that  the  Purple  Alberge^  and  the  Rossanna,  described 
by  me,  are  those  intended  by  Duhamel,  is  clear,  not  only 
from  his  description  of  both,   but  by  his  Ordre  de  Maturite. 

46.  Royal  George.  Miller,  Ed.  2.  No.  14.  G.  Lindl. 
in  Hori.  Trans.  Vol.  v.  p.  542.      Pom.  Mag.  t.  119. 

Leaves  doubly  serrated,  without  glands.  Flowers  small. 
Fruit  above  the  middle  size,  nearly  globular.  Suture  deep, 
especially  at  the  apex,  where  it  extends  almost  two-thirds 
across.  Skin  of  a  yellowish  white  next  the  wall,  sprinkled 
with  numerous  red  dots ;  but  of  a  deep  red,  and  slightly 
marbled  with  a  deeper  colour  on  the  side  next  the  sun.  Flesh 
melting,  yellowish  white,  but  very  red  at  the  stone,  from 
which  it  separates.  Juice  plentiful,  rich,  and  high-flavour- 
ed.     Stone  ovate,  slightly  furrowed. 

Ripe  about  the  middle  of  September. 

There  is  very  little  doubt  but  that  this  is  the  Royal 
George  of  both  Hitt  and  Miller,  although  evidently  not 
the  Royal  George  of  Svvitzer,  and  may  therefore  be  con- 
sidered as  the  original  Royal  George.  It  is  a  most  excel- 
lent peach,  and  a  very  beautiful  figure  of  it  is  given  in  the 
Poinological  Magazine.  There  are,  it  is  true,  several 
peaches  sold  in  the  nurseries  under  this  name  :  but  this  is 
the  sort  most  generally  allowed  the  right  one. 

47.*  Royal  George  Mignonne.  G.  Lindl.  in  Hort. 
Trans.  Vol.  v    p.  542. 

Leaves  doubly  serrated,  without  glands.  Fhivers  small, 
dark  dull  red.  Fruit  middle-sized,  a  little  ovate,  mostly 
narrowed  at  the  apex,  and  terminated  by  a  small  nipple. 
Skin  pale  yellowish  white,  sprinkled  with  numerous  red 
dots  next  the  wall ;  but  of  a  very  bright  red,  and  marbled 
with  a  deeper  colour  on  the  sunny  side.  Flesh  yellowish 
white,  but  of  a  pale  red  at  the  stone,  from  which  it  separates. 
Juice  sugary  and  rich. 

Ripe  the  beginning  and  middle  of  September. 

48.*  Royal  Kensington.  Forsyth.,  Ed.  3.  No.  7. 
G.  Lindl.  in  Hart,  Trans.  Vol.  v.  p.  544. 


PEACHES.  1T7 

Leaves  crenate,  with  globose  glands.  Flowers  large 
pale  rose.  Fruit  middle-sized,  somewhat  flattened  at  the 
apex,  and  swelled  a  little  more  on  one  side  of  the  suture 
than  on  the  other.  Skin  pale  greenish  yellow  next  the  wall, 
sprinkled  with  numerous  red  dots,  but  of  a  fine  dark  red, 
and  marbled  with  a  deeper  colour  on  the  sunny  side.  Flesh 
pale  greenish  yellow,  with  a  few  red  streaks  near  the  stone, 
from  which  it  separates.  Juice  rich,  and  of  a  very  highly 
vinous  flavour. 

Ripe  the  end  of  August  and  beginning  of  September. 

The  name  of  this  very  beautiful  and  excellent  Peach 
originated  with  Mr.  Forsyth.  He  says  it  was  sent  from 
France  to  her  Majesty  Queen  Charlotte,  about-  the  year 
1783,  and  planted  in  the  Royal  Gardens  at  Kensing- 
ton, where  he  found  it  in  1 784,  and  mentioned  in  the  cata- 
logue of  the  gardens  as  a  new  Peach  from  France. 

49.*  Smooth -LEAVED  Royal  George.  G.  Lindl,  in 
Hort.  Trans.   Vol.  v.  p.  544.      Forsyth. 

Leaves  crenate,  with  globose  glands.  Flowers  large, 
fine  deep  rose.  Fruit  above  the  middle  size,  nearly  glo- 
bular, but  a  little  depressed  at  the  apex,  and  the  suture  al- 
most obscure.  67mi  yellowish  white  next  the  wall,  sprinkled 
with  numerous  minute  red  dots,  but  of  a  beautiful  red  or 
carmine  colour  on  the  sunny  side.  Flesh  melting,  yellow- 
ish white,  except  near  the  stone,  where  it  is  deeply  stained 
with  red,  which  at  the  apex  roaches  nearly  through  to  the 
skin.  Jittce  plentiful,  sugary,  and  of  a  high  vinous  flavour. 
Stone  small,  deeply  ruo;ged. 

Ripe  about  the  middle  of  September.  This  is  not  only 
one  of  the  handsomest,  but  one  of  the  best  peaches  in  our 
collections,  not  excepting  the  Bellegarde,  and  cannot  be  too 
extensively  known.  The  name  appears  to  have  originated 
with  the  late  Mr.  Lee  of  Hammersmith. 

50.*  Spring  Grove.  Hort.  Trans,  Vol.  ii.  p.  214. 
Pom.  Mag.  t.  97. 

Leaves  crenate,  with  globose  glands.  Floivers  large, 
pale  blush.  Fruit  middle-sized,  globular,  broadest  at  the 
base,  with  a  very  shallow  suture.  Skin  greenish  yellow  next 
the  wall,  but  of  a  bright  crimson  on  the  sunny  side.  Flesh 
greenish  yellow  to  the  stone,  from  which  it  separates.  Juice 
plentiful,  rich,  and  high-flavoured.  Stone  rather  large,  obo- 
vate,  pointed. 

Ripe  about  the  end  of  August. 


178 


PEACHES. 


This  peach  was  raised  by  Mr.  Knight,  of  Downton  Cas- 
tle, from  a  stone  of  Neil's  Early  Purple,  and  the  pollen  of 
the  Red  Nutmeg.  It  differs  from  its  female  parent  in  be- 
ing a  much  rounder  fruit. 

51.*  Superb  Royal.  Forsyth,  Ed.  3.  37.  G.  Lind. 
in  HorL  Trans.  Vol.  v.  p.  544. 

Royal  Sovereign.      JViirs,  Catalogues. 

Leaves  crenate,  with  globose  glands.  Flowers  large,  deep 
rose.  Fruit  middle-sized,  somewhat  globular,  but  a  little  nar- 
rowed at  the  apex,  and  little  more  full  on  one  side  of  the  suture 
than  on  the  other.  Skin  pale  greenish  yellow  next  the  wall, 
sprinkled  with  numerous  red  dots,  but  of  a  rather  dull  red, 
and  marbled  with  a  deeper  colour  on  the  sunny  side.  Flesh 
melting,  pale  greenish  yellow,  but  tinged  with  red  next  the 
stone,  from  which  it  separates.  Juice  plentiful,  rich,  and 
high  flavoured. 

Ripe  the  beginning  of  September. 

It  is  probable  this  peach  may  be  sold  under  other  names 
in  the  nurseries.  Two  trees  were  planted  against  a  south 
wall  in  Mr.  Lee's  private  garden  at  Hammersmith,  under 
the  above  name,  which  proved  to  be  one  and  the  same  fruit. 

62.  Teton  de  Venus.  Hilt,  p.  323.  Miller,  24. 
Duhamel,  p.  32.  t.  23.  Bon.  Jard.  1827.  p.  278.  Jard, 
Fruitier,  t.  22.  G.  Lindl.  in  Hort.  Trans.  Vol.  v.  p. 
546. 

Leaves  deeply  crenate,  with  globose  glands,  and  some- 
what puckered  on  each  side  of  the  midrib.  Flowers  small, 
pale  rose,  edged  with  carmine.  Fruit  large,  a  little  more 
long  than  broad,  divided  by  a  wide  and  deep  suture,  extend- 
ing from  the  base  to  the  apex,  where  it  is  terminated  by  a 
broad,  prominent,  obtuse  nipple,  and  having  a  wide  cavity  at 
the  base.  Skin  pale  greenish  yellow  next  the  wall ;  but  of  a 
lively  red,  and  marbled  with  a  deeper  colour,  on  the  sunny 
side.  Flesh  melting,  greenish  yellow,  but  red  at  the  stone, 
from  which  it  separates.  Juice  sugary,  and  of  an  excellent 
flavour. 

Ripe  the  end  of  September. 

I  have  examined  the  leaves  of  many  trees  of  this  kind 
in  the  nurseries  in  the  Duke  of  Devonshire's  garden,  and 
also  in  the  Horticultural  garden  at  Chiswick  ;  and  I  have 
uniformly  found  them  to  be  more  deeply  and  more  acutely 
crenate  than  those  on  any  other  glandular-leaved  variety. 


PBACHES.  179 


Sect.  III.  —  Pavies^  or  Clingstones* 

63.  Braddick's  American. t  G.  Lindl,  in  Hort. 
Trans.  Vol.  v.  p.  553. 

Braddick's  North  American.     Ih. 

American  Clingstone.     JVurs.  Catalogues. 

Leaves  crenate,  with  globose  glands.  Floivers  small,  pale 
blush.  Fruit  middle  sized,  somewhat  narrower  at  the  apex 
than  at  the  base,  with  a  considerable  fulness  on  one 
side  of  the  suture,  which  is  rather  deeply  marked.  Skin 
pale  yellow,  tinged  with  red  on  the  sunny  side.  Flesh  pale 
yellow,  quite  to  the  stone,  to  which  it  firmly  adheres.  Juice 
plentiful,  pretty  good. 

Ripe  the  middle  of  September. 

This  is  not  Braddick's  American  Peach  of  the  Hort. 
Trans.  Vol.  ii.  p.  205.  t.  13.,  which  appears  to  be  a  melting 
peach.  Some  description  ought  to  have  accompanied  that 
plate  J 

64.  Catharine.  Langleij,  Pom.  t.  33.  f.  6.  G.  Lindl. 
in  Hort.  Trans.  Vol.  v.  p.' 549.      Pom.  Mag.  t.  9. 

Leaves  crenate,  with  reniform  glands,  narrower  than  in 
many  others,  and  puckered  on  each  side  of  the  midrib. 
Flowers  small,  reddish.  Fruit  above  the  middle  size,  ra- 
ther more  long  than  broad,  generally  more  swelled  on  one 
side  of  the  suture  than  on  the  other,  and  terminated  by  a 
small  nipple,  very  uneven  at  the  base.  Skin  pale  yellow- 
ish green  on  the  side  next  the  wall,  and  thickly  sprinkled 
with  red  dots  ;  but  on  the  sunny  side  it  is  of  a  beautiful  red, 
marked  and  streaked  wiih  a  darker  colour.  Flesh  firm, 
yellowish  white,  but  very  red  at  the  stone,  to  which  ft  close- 
ly adhsres.  Juice  plentiful,  and,  if  thoroughly  ripened,  in  a 
fine  warm  season  it  is  richly  flavoured.  Stone  middle-siz- 
ed, roundish  oval,  very  slightly  pointed. 

Ripe  the  end  of  September  and  beginning  of  October. 

55.  Incomparable.  Jiiton^s  Epitome.  G.  Lindl.  in 
Hort.  Trans.  Vol  v.  p.  549. 

Pavie  Admirable.     lb.  553. 

Leaves  crenate,  with  reniform  glands.  Flowers  small, 
pale.  Fruit  large,  of  a  roundish  figure,  swelling  a  little 
more  on  one  side  of  the  suture  than  on  the  other.    Skin  pale 

t  See  No.  72.      Am.  Ed.  %  See  No.  69.      Am.  Ed. 


180  PEACHES. 

yellow  next  the  wall ;  but  of  a  pale  red,  shaded  with  light 
scarlet  or  deep  crimson  on  the  sunny  side.  Flesli  pale 
yellow,  but  red  at  the  stone,  to  which  it  closely  adheres. 

Juice  sugary,  and  well  flavoured.  Stone  roundish,  and 
almost  smooth. 

Ripe  the  end  of  September  and  beginning  of  October. 

The  Pavie  Admirable  is  now,  for  the  first  time,  made  a 
synonym  of  the  Incomparable,  the  latter  having  been  es- 
tablished in  Mr.  Aiton's  Epitome.  The  name  of  Pavie 
Admirable  is  no  where  to  be  found,  I  believe,  previously  to 
its  insertion  in  my  Plan  of  an  Orchard,  published  in  1796, 
whence  it  was  copied  into  Mr.  Forsyth's  book,  in  1802. 

56.  Monstrous  Pavie  or  Pomponne.  G.  LindL  in 
Hort.  Trans.  Vol.  v.  p.  546. 

Monstrous  Pavy  of  Pomponne.     JMiller,  No.  29. 

Pavie  Rouge  de  Pomponne.      Duhamel,  p.  35.  t.  26. 

Pavie  de  Pomponne.      Lelieur. 

Pavie  Cornu,  \ 

Pavie  Rouge,  >  Duhamel^  Vol.  ii.  p.  37. 

Pavie  Monstreux,  j 

Gros  Melecoton,  )   „         ^      ,    i  oo»^        r>»^n 

^        T,      •        T)  ?  Jjon.  Jard.  1827.  p.  279. 

(jrros  Persique  Rouge,  )  '■ 

Leaves  crenate,  with  reniform  glands.  Flowers  large, 
and  crumpled  at  their  margins.  Fruit  very  large,  some- 
times measuring  fourteen  inches  in  circumference,  some- 
what oval,  with  a  well-defined  suture  extending  from 
the  base  to  the  apex,  which  narrowed,  and  terminates  with 
an  obtuse  nipple.  Skin  yellowish  white  next  the  wall ;  but 
on  the  exposed  side  of  a  deep  intense  red,  a  lighter  part 
of  which  reaches  nearly  round  the  fruit.  Flesh  firm,  yel- 
lowish jvhite,  but  very  red  at  the  stone,  to  which  it  closely 
adheres.      Stone  small  in  proportion  to  the  size  of  the  fruit. 

Ripe  in  a  warm  and  dry  season  the  middle  or  towards  the 
end  of  October,  when  the  flavour  is  pretty  good  ;  but  in  cold 
seasons  it  will  not  ripen  abroad  in  this  country. 

57.  Old  Newington.  Langley,  Pom.  t.  31.  f.  1. 
Miller,  No.  20.  G.  LindL  in  Hort.  Trans.  Vol.  v.  p. 
638. 

Newington.      Parkinson,  No.  S. 

Leaves  doubly  serrated,  without  glands.  Floioers  large, 
pale  rose.  Fr«t7  large,  somewhat  globular.  Skin  pale 
yellowish  white  on  the  side  next  the  wall,  but  of  a  beautiful 
red  marbled  with  dashes  and  streaks  of  a  deeper  colour 
where  fully  exposed  to  the  sun.    Flesh  yellowish  white,  but 


PEACHES.  181 

very  red  at  the  stone,  to  which  it  firmly  adheres.     Juice 
rich,  and  of  a  high  vinous  flavour. 
Ripe  the  middle  of  September. 

58.  Pavie  Madeleine.  G.  LindL  in  Hort.  Trans. 
Vol.  V.  p.  538.      Duhamel,  No.  9. 

Pavie  Blanc.     lb. 

Persique  a  Gros.  Fruit  Blanc.     Bon.  Jard.  1822. 

Me'lecoton,     lb. 

Merlicoton.     lb. 

Myrecoton.     lb. 

Leaves  doubly  serrated,  without  glands.  Flowers  large, 
pale  blush.  Fruit  middle  sized,  somewhat  broadly  globu- 
lar. Suture  rather  deep  at  the  base,  but  shallow  at  the 
apex,  where  is  sometimes  implanted  a  small  acute  nipple. 

Skin  pale  yellowish  white  next  the  wall  ;  but  of  a  beauti- 
ful red,  marbled  and  streaked  with  a  deeper  colour  on  the 
sunny  side.  Flesh  firm,  pale  yellowish  white  to  the  stone, 
to  which  it  closely  adheres.  Juice  sugary,  and  well  flavour- 
ed. Stone  middle  sized,  shortly  ovate,  thick,  not  deeply 
rugged. 

Ripe  the  beginning  of  September. 

This  has  been  considered  by  some  to  be  the  same  as 
Smith's  Newington  ;  but  it  appears  to  me  to  be  a  different 
fruit,  being  always  more  broad  than  long,  while  the  other  is 
always  more  long  than  broad,  and  has  also  more  colour  at 
the  stone. 

59.  Portugal.  Hitt,  p.  322.  Miller,  No.  23.  G. 
LindL  in  Hort.  Trans.  Vol.  v.  p.  553. 

Leaves  crenaXe.  Floivers  smaW.  Frm7  above  the  middle 
size,  somewhat  globular.  Skin  pale  yellow  next  the  wall, 
sprinkled  with  numerous  red  dots  ;  but  of  a  deep  red  or 
purple  colour  on  the  sunny  side.  Flesh  firm,  yellowish 
white,  but  of  a  faint  red  at  the  stone,  to  which  it  closely  ad- 
heres. Juice  rich  and  vinous.  Stone  small,  deeply  fur- 
rowed. 

Ripe  the  middle  or  towards  the  end  of  September. 

60.  Smith's  Newington.  Lanoley,  p.  101.  t.  28.  fig. 
1.  G.  Liadl.  in  Hort.  Trans.  Vol.  v.  p.  538.  Miller^ 
No.  10. 

Early  Newington.     lb. 

Smith's  Early  Newington.     Hitt,  p.  320. 

Leawe.s  doubly  serrated,  without  glands.  Floioers  ]arget 
pale  rose.  Fruit  middle  sized,  rather  oval,  a  little  narrow- 
ed at  the  apex,  and  more  swelled  on  one  side  of  the  suture 

16 


182  PEACHES. 

than  on  the  other.  Skin  pale  yellow  or  straw  colour  next 
the  wall ;  but  of  a  lively  red,  marked  with  light  and  dark 
purple  dashes  on  the  sunny  side.  Flesh  firm,  pale  yellow, 
but  of  a  hght  red  next  the  stone,  to  which  it  closely  adheres. 
Juice  excellent. 

Ripe  the  beginning  of  September. 

Sect.  IV.  —  Additional  American  Peaches. 

By  the  Editor. 

The  following  are  selected  as  fine  kinds,  and  believed  to 
be  of  American  origin.  Several  of  them  cannot  be  excelled 
by  any  European  sorts,  and  are  worthy  of  a  place  in  every 
collection.  I  sent  most  of  the  kinds  to  the  London  Hor- 
ticultural Society  in  the  years  1823  and  1825.  The  only 
kind  of  them  ( George  the  Fourth,)  which  our  author  describes, 
shows  that  the  climate  of  England  is  not  sufficient  to 
produce  them  in  perfection  without  artificial  heat.  The 
George  the  Mh  Peach  ripens  here  the  latter  end  of  August 
or  beginning  of  September,  and  is  what  we  call  a  Summer 
Peach.  The  time  of  ripening  in  England  appears  to  be 
near  a  month  later.  What  then  would  they  do  with 
our  later  peaches,  particularly  the  Heath,  one  of  our  very 
latest,  and  when  perfectly  ripe,  probably  the  best?  We 
want  the  most  sheltered  and  warmest  part  of  the  garden 
here  to  ripen  this  sort.  Still  I  should  recommend  to  the 
English  gardeners  to  give  all  the  sorts  a  trial,  in  a  good 
Peach-house,  where  they  can  command  a  heat  of  seventy 
or  eighty  degrees  in  the  month  of  September.  They  will 
find  that  their  "  Braddick^s  Jlmerican,^^  which  by  our  au- 
thor's description  does  not  promise  much,  may  change  its 
character,  and  probably  turn  out  to  be  the  rich  and  high-fla- 
voured Lemon  Clingstone  ;  and  all  the  other  kinds  would 
find  a  place  in  a  new  edition,  if  perfectly  ripened,  with 
high  encomiums  of  character.  However,  it  is  important 
that  the  true  kinds  are  selected ;  for  it  is  a  fact,  that 
all  the  kinds  which  I  take  to  be  original  sorts  will  pro- 
duce a  number  of  varieties  from  seeds,  of  a  similar  type  with 
the  original — some  indifferent,  and  some  very  poor.  Hence 
we  have  hundreds  of  names,  as  sorts  not  worth  culti- 
vating ;  although,  to  a  careless  observer,  they  may  pass 
as  tolerable  peaches.  The  facihty  of  raising  peaches  from 
seed,  in  this  country,  has  led  many  to  neglect  innocu- 
lated  trees,  and  trust  to  seedlings.  Trees  should  always 
be  innoculated  with  scions  from  trees  in  a  bearing  state, 


PEACHES.  18S 

and  when  the  fruit  is  ripe  ;  they  will  then  know  to  a  cer- 
tainty what  kinds  are  good,  and  of  the  best  quahty,  and 
such  only  should  be  budded  from. 

61.  AsTOR  Peach.     Hort.  Soc.  Cat.  175. 

Leaves  broad,  deeply  serrated,  with  globose  glands.  FloW' 
ers  medium,  rose-coloured.  Fimit  large^  more  broad  than 
longi  a  little  sunken  at  the  apex,  with  a  deep  cavity  at  the 
base ;  the  suture  dividing  the  fruit  pretty  even,  forming  a 
handsome  figure.  Skin  pale  yellow,  with  a  deep  red 
cheek  on  the  exposed  side.  Flesh  melting,  whitish  yel- 
low, with  a  few  rays  of  red  near  the  stone,  which  is  small 
roundish,  and  not  much  pitted  ;  separating  freely.  Juice 
very  sweet  and  plentiful,  of  a  rich  and  high  flavour. 

Ripe  the  last  week  in  August. 

This  is  a  most  excellent  Free-stone  Peach,  and  in  gene- 
ral a  good  bearer  ;  the  tree  of  thrifty  growth.  I  found  the 
original  ti"ee  in  a  garden  in  New-York.  The  tree  was  large, 
thrifty,  and  full  of  fruit ;  about  eight  or  ten  years  old  :  it  had 
come  up  accidentally  from  a  seed.  I  sent  it  to  the  Hort. 
Society  in  1823. 

62.  Blood  Clingstone.      Hort.  Soc.  Cat.  176. 

This  is  a  tolerably  large  Clingstone,  with  little  to  recom- 
mend it  but  its  curiosity.  The  Flesh  is  of  a  deep  blood  co- 
lour to  the  stone  ;  when  perfectly  ripe  it  is  juicy,  with  an 
acidity  in  its  taste,  by  some  deemed  agreeable,  and  used  for 
culinary  purposes  and  preserving.  I  sent  it  to  the  Hoi't.  Soc. 
in  1823. 

Ripe  first  week  in  September. 

63.  Brevoort's  Seedling  Melter.  Hort.  Soc.  Cat. 
177. 

Leaves  crenated,  with  reniform  glands.  Flowers  small. 
Fruit  below  the  medium  size,  nearly  round.  Flesh  white, 
firm,  with  a  very  little  red  at  the  Stone,  which  is  small,  flat, 
and  a  little  swollen  at  the  bottom,  separating  easily.  Skin  a 
dirty  white,  with  bright  red  on  the  exposed  side.  Juice  rich 
and  sugary. 

Ripe  middle  of  August. 

This  excellent  little  Peach  was  raised  from  seed  by  Mr. 
Henry  Brevoort  of  this  place  in  the  year  1822,  and  is  wor- 
thy of  general  cultivation.  I  sent  this  sort  to  the  Hort.  Soc. 
in  1825. 

64.  Congress.     Hort.  Soc.  Cat.  180. 

Leaves  creoated  with  round  small  glands.  Flowers  small, 
and  rose-coloured.     Fruit  about  the  medium  size.     Skin 


184  PEACHES. 

of  a  greenish  yellow  with  a  broM'nish  red  on  the  exposed  side* 
Flesh  melting.     Juice  rich,  sweet,  and  good  flavoured. 

65.  Early  Sweet  Water.     Hort.  Soc.  Cat.  184. 
Leaves  large  and  broad,  doubly  serrated  ;  glands  none. 

Flowers  large,  white  and  rose-coloured.  Fruit  air  out  a  me- 
dium size,  nearly  round  and  regular,  slightly  pitted  at  the 
apex,  and  showing  a  kind  of  pistilla  point,  iskin  thin,  white, 
with  a  small  portion  of  colour  on  the  exposed  side.  Flesh 
melting,  white,  and  separating  readily  from  the  stone  ;  which 
is  small,  round,  and  nearly  flat,  and  pitted.  Juice  very 
sweet  and  good.     Ripe  the  first  week  in  August. 

This  is  the  best  early  peach  we  have,  coming  in  a  few  days 
after  the  early  Ann,  or  White  Nutmeg,  which  it  resembles 
in  shape,  growth  of  the  tree,  &c. ;  it  is, however,  about  dou- 
ble the  size,  and  it  is  probable  that  it  originated  from  a  seed 
of  that  kind,  but  is  every  way  very  superior  in  quality  ;  and 
as  the  trees  have  a  larger  and  stronger  growth,  is  supposed 
to  have  been  mixed  in  the  pollen  with  some  other  sort.  The 
tree  has  a  peculiar  habit  of  growth,  which  renders  it  very 
difficult  to  propagate  from.  The  young  shoots  will  be 
almost  destitute  of  perfect  buds  to  innoculate  with  :  care^ 
therefore,  should  be  taken  to  see  that  each  bud  has  a  per- 
fect eye,  or  they  will  never  grow.  1  experience  more  diffi- 
culty to  bud  a  row  of  this  sort,  in  my  Nursery,  than  of  all 
other  kinds  put  together.  I  first  found  it  in  the  garden 
of  Mr.  Henry  Brevoort :  he  had  several  trees  of  them,  and 
it  was  one  of  his  favourite  sorts.  He  had  budded  them  by 
the  name  of  a  "  French  Peach,"  but  cannot  tell  where  he 
first  got  it.  I  have  no  doubt,  however,  of  its  originating  in 
this  country.    I  sent  trees  of  it  to  the  Hort.  Society,  in  1823^ 

66.  Emperor  of  Russia.     Hort,  Soc.  Cat.^  185, 
Serrated. 

Unique. 

New  Cut-Leaved.     Hort.  Soc.  206. 

Leaves  narrow  and  very  deeply  and  doubly  serrated ;  in 
some  instances  almost  to  the  mid-rib,  more  so  than  any 
other  kind  of  peach  :  without  glands.  Flowers  small  and  red. 
Fruit  large,  broader  than  long,  one  cheek  projecting  out 
much  more  than  the  other,  and  forming  an  irregular  shape. 
Skin  downy,  of  a  brownish  yellow,  with  a  crimson  red  on 
the  exposed  side.  Flesh  melting,  separating  freely  from  the 
stone,  which  is  small  for  the  size  of  the  fruit.  Juice  sweet, 
and  of  an  excellent  flavour. 

Ripe  last  week  in  August. 


PEACH£S.  185 

I  first  discovered  this  most  curious  peach  when  quite  a 
young  tree,  on  the  edge  of  a  swamp  near  the  EngHsh  Neigh- 
bourhood, in  New-Jersey,  in  the  year  1809.  Being  struck 
with  its  curious  appearance,  I  took  scions  from  it,  and 
budded  them  in  my  nursery.  I  sent  some  of  the  young 
trees  to  London  in  the  spring  of  1812:  and  in  the  fall  of 
that  year  obtained  fruit  from  my  Serrated  Peach,  as  I  called 
it,  which  I  thought  good.  I  planted  these  pits,  and  the  leaves 
of  all  the  seedlings  were  similar  ;  yet  many  of  the  trees 
that  bore  fruit  were  inferior  sorts,  and  rejected.  One  of  them 
had  very  fine  fruit,  and  superior  to  the  original,  which  I  called 
**  Emperor  of  Russia,"  and  sent  it  to  Mr.  Robert  Barclay, 
in  1819,  and  to  the  Hort.  Societij,  in  1823,  by  that  name. 

67.  New- York  White  Clingstone.  Hort.  Soc.  Cat. 
208. 

Williamson's  New-York.     lb.  224. 

Newington,  Nursery   Catalogues. 

Leaves  crenated,  with  round  glands.  Flowers  small,  red. 
Fruit  large,  round,  with  a  pointed  apex,  or  small  nipple. 
Skin  white,  inclining  to  a  very  light  yellow,  with  a  rose  co- 
lour on  the  exposed  side  ;  some  of  the  fruit  having  but  little 
colouring.  Flesh  light  yellow,  melting  and  soft,  but  adhe- 
ring close  to  the  stone,  which  is  rather  oval,  and  raised  in' 
the  middle.  Juice  very  plentiful,  sweet,  luscious,  and  high 
flavoured. 

Ripe  early  in  September. 

This  most  excellent  Clingstone  Peach,  of  which  there  are 
many  seminal  varieties,  differing  more  or  less  in  size  and 
quality,  but  evidently  of  the  same  type  ;  by  some  has  been 
considered  to  be  a  Newington,  and  confounded  with  that 
sort,  but  is  in  many  respects  different,  and  the  true  sort 
much  superior.  I  first  found  it  in  the  late  David  Wil- 
liamson's Nursery  in  1807.  He  had  worked  many  of 
them,  and,  by  a  note  I  found  in  his  Nursery  Book  when  I 
came  in  possession  of  his  Nursery,  he  had  found  it  in  a 
private  garden  in  the  city  of  New- York.  I  have  found  none 
of  the  new  varieties  to  equal  the  original. 

68.  Washington  Peach.     Hort.  Soc.  Cat.  223. 
Boyce  Peach. 

Leaves  crenated,  large  and  broad,  with  round  glands. 
Flowers  small.  Fruit  large,  rather  broader  than  long,  full 
at  the  bottom,  very  equally  divided  by  the  suture,  which  is 
rather  deep  near  the  bottom.  Skin  very  thin,  and  peels  rea- 
dily with  the  fingers,  with  a  very  slight  downiness,  light  yel- 
16* 


186  PEACHES. 

low,  with  a  deep  crimson  blush.  Flesh  pale  yellow,  melting 
and  tender,  juice  abundant,  very  sweet  and  luscious  ;  it  se- 
parates from  the  stone,  but  not  so  easily  as  some  sorts,  ge- 
nerally leaving  a  little  of  the  jflesh  behind.  The  Stone  is 
quite  small  for  the  size  of  the  fruit. 

Ripe  second  week  in  September. 

This  is  one  of  the  finest  of  peaches  at  the  season  when  in 
perfection.  I  found  this  peach  in  my  garden  in  1 806.  It 
was  undoubtedly  a  worked  tree,  and  had  been  planted  there. 
Mr.  Brevoort  knew  the  Peach,  and  called  it  the  Boijce  Peach. 
He  said  it  had  been  cultivated  by  Mr.  Boyce,  a  Gardener 
in  New- York,  many  years  before  ;  but  where  it  originated 
he  could  not  tell.  This  kind  should  be  planted  in  every  gar- 
den as  a  very  superior  sort.  I  sent  young  trees  of  it  to  the 
London  Hort.  Society  in  I  823.  One  very  peculiar  trait  in 
the  character  of  this  Peach  is  its  rapid  growth  ;  when  the  fruit 
is  nearly  ripe,  it  is  only  of  an  ordinary  size,  but  in  the  course 
often  days  the  size  will  have  doubled.  The  perfectly  ripe 
fruit  generally  weighs  nine  ounces. 

69.   Red  Chekk  Malacotan.      Coxe^s   Vieiv,  No.  28. 

Hogg's  Mallacotan. 

Lady  Gallatin. 

Probyn  Peach,  and  other  names. 

Fruit  above  a  medium  size,  inclining  to  the  oval  at  top, 
fuller  at  the  bottom,  in  sha[)e  very  similar  to  the  variety  of 
Lemon  Clingstone,  called  Pine  Apple  Clitis;-  The  Skin 
a  fine  yellow,  with  a  deep  red  cheek  ;  the  Flesh  of  a  deep 
yellow,  with  a  little  red  close  to  the  stone,  and  from 
which  it  separates  freely.  The  Juice  not  very  abundant, 
but  sweet  and  very  fine,  with  a  little  of  that  pleasant  acidity 
of  the  Lemon  Chngstone. 

Ripe  first  week  in  September. 

Mr.  William  Prince,  the  senior  proprietor  of  the  Flushing 
Nurseries,  informed  me,  that  this  Peach  was  first  discovered 
by  him  in  his  Peach  Orchard  in  rather  a  singular  manner  : 
He  had  sent  his  man  to  gather  some  Lemon  Clingstones  ; 
in  examining  them,  he  found  that  some  of  them  were  free 
stones.  On  being  informed  that  they  all  came  oft' the  same 
tree,  he  went  and  found  that  one  part  of  the  tree  was  Lemon 
Clingstone  the  other  part  prol  ably  a  limb  that  had  sprung 
from  the  natural  tree  below  the  graft)  this  fruit ;  he  gave 
the  name  as  above,  and  innoculatrd  IVcm  it.  I  have  known 
this  kind  thirty  years ;  and  as  a  proof  of  the  fruit  having 


PEACHES.  187 

originated  here,  there  are  a  host  of  names  from  seed  of  this 
kind.  The  best  of  them  is  one  that  came  up  accidentally 
in  the  garden  of  Mr.  Thomas  Hogg,  Florist,  and  is  quite  as 
good  as  the  original ;  and  I  think  rather  earher.  This  is  the 
variety  I  now  work  from  as  the  best :  some  of  the  varieties 
are  very  indifferent. 

70.  Early  Orange  Pkach.     JVursery  Catalogue. 
Yellow  Rare  Ripe.      Hort.  Soc.  Cat.  219. 

Rare  Ripe  Early  Yellow.     lb.  217. 

Yellow  Malacotan. 

Leaves  crenated  with  round  glands.  Flowers  small,  of  a 
dingy  red.  Fruit  under  a  medium  size,  inclining  to  the 
oval  shape,  apex  full,  with  a  small  tip.  Shin  greenish  yellow, 
with  but  little  colouring  of  red,  in  some  none.  Hesh  a  fine 
yellow,  firm,  and  rather  dry,  separating  freely  from  the 
stone  which  is  small  for  the  size  of  the  fruit.  Juice  rich 
and  sweet,  although  not  plentiful.  Ripens  the  last  week  in 
August.  This,  like  the  former  kind,  has  many  seminal  va- 
rieties, some  good  and  some  poor  :  the  true  Orange  Peach 
is  very  fine.      I  sent  it  to  the  Horticultural  Society  in  1823. 

71.  Heath.     Hort.  Soc.  Cat.  189. 
Heath  Chngstone.     /^.  191. 

Late  Heath.      Coxe^s  Vieiv,  13. 

Late  October,  of  some  catalogues. 

Fruit  large,  inclining  to  an  oval  shape,  and  terminating  in 
a  projecting  point  at  the  apex,  and  slightly  cleft  at  the  su- 
ture. Skin  white  and  downy,  with  very  little,  and  in  some 
instances,  no  red,  having  a  brownish  cast  on  the  sunny  side. 

Flesli  white  and  juicy,  adhering  firmly  to  the  stone  ;  ten- 
der and  melting.  Juice  very  plentiful,  sweet  and  luscious, 
of  a  high  fine  flavour. 

Ripe  in  October. 

The  Heath  Peach  requires  a  warm  sheltered  situation  to 
brino-  it  to  perfection  north  of  New-York.  It  ought  to  be  train- 
ed against  a  south  wall  or  board  fence.  It  succeeds  best  far- 
ther south,  and  in  the  state  of  Maryland  arrives  to  the  greatest 
state  of  perfection.  This  is  one  of  the  latest  peaches  we 
have,  and  when  perfectly  ripe,  equal  to  the  very  best ;  and 
the  best  for  preserving  —  it  will  keep  till  November.  Coxe 
says,  ''  The  original  stone  was  brought  from  the  Mediter- 
ranean by  the  late  Daniel  Heath,  and  has  ever  since  been 
propagated  from  the  stone  in  Maryland,  where  it  grows  in 
high  perfection  and  great  abundance.     "  The  juice  is  so 


188  PEACHES. 

abundant  as  to  make  it  difficult  to  eat  the  peach  without  in- 
jury to  the  clothes." 

72.  Lemon  Clingstone.     Hort,  Soc.  Cat,  196. 
Lemon  Clingstone,  Hoyte's.     lb.  197. 
Kennedy's  Carolina.     lb.   194. 

Kennedy's  Lemon  Clingstone.     lb.   198. 

Lemon  Largest.     lb.  199. 

Pine  Apple.     lb.  212. 

Pine  Apple  Clingstone.     lb.  213. 

Large  Yellow  Pine  Apple.      Coxe's  View,  24. 

Leaves  crenated,  with  reniform  glands.  Flowers  small, 
deep  red,  petals  very  short.  Fruit  large,  of  an  oval  shape, 
projecting  and  terminating  with  a  nipple  at  the  apex  ;  large, 
and  full  at  the  bottom  ;  in  appearance  much  like  a  large  le- 
mon. Skin  deep  yellow,  with  a  brownish  red  on  the  expo- 
sed side.  Flesh  firm,  of  a  deep  lemon  colour,  with  a  little 
red  at  the  stone,  to  v/hich  it  firmly  adheres.  Juice  abun- 
dant, rich,  vinous  and  sprightly,  sweet,  with  an  agreeable 
acidity  ;  and  when  perfectly  ripe,  most  excellent. 

Ripe  the  middle  and  latter  end  of  September. 

This  is  an  old  resident  of  our  gardens  ;  by  all  accounts 
it  was  first  brought  here  by  Mr.  Robert  Kennedy,  from  Caro- 
lina, about  forty  years  ago ;  it  was  generally  called  Kennedy's 
Carolina.  Two  kinds  used  to  be  cultivated,  as  was  supposed 
different  sorts,  designated  by  early  and  late.  A  number 
of  seminal  varieties  have  been  cultivated  by  different  names 
as  above.  The  Pine  Apple  Cling  is  more  round  ;  Hoyte's 
Lemon  very  large  and  pretty  round  :  they  all  however  are, 
with  slight  variation,  of  the  same  type,  and  no  one  kind  equal 
to  the  old  original  sort.  A  few  bearing  trees  of  the 
true  sort  are  yet  to  be  found  in  New-York,  but  the 
greater  part  cultivated  as  Lemon  Clingstones  are  very  infe- 
rior. I  would  recommend  to  all  the  Nurserymen  to  culti- 
vate the  old  kind  only :  the  fruit  is  much  sought  after  for 
making  the  finest  sweetmeats.  The  trees  should  have  a 
good  warm  dry  situation  to  ripen  in  perfection.  I  sent  it  to 
the  Hort.  Soc.  in  1823. 

73.  Mammoth  Peach.     Hort.  Soc*  Cat.  200. 
Saarte  Mout,  or  Aunt  Sarah's  Peach. 

Fruit  very  large,  of  rather  an  irregular  shape,  inclining  to 
the  oval  form  ;  suture  very  slight,  one  cheek  projecting  out 
more  than  the  other.  Skin  pale  green,  with  a  brownish  cast 
on  the  exposed  side.  Flesh  greenish  yellow,  separating  free- 
ly from  the  stone,   which  is  large  and  heavy,  generally  con- 


PEACHES.  189 

taining  two  pits  in  each.  Juice  not  very  abundant,  but  sweet 
and  rich. 

Ripe  in  September. 

The  Mammoth,  or  Aunt  Sarah  Peach,  was  discovered 
in  a  garden  in  New- York  about  forty  years  ago  by  Mr.  Bre- 
voort ;  he  budded  it  in  his  Peach  Orchard,  and  considered  it 
a  Peach  of  superior  excellence,  as  well  as  an  extraordinary 
large  fruit.     I  sent  it  to  the  Hort.  Soc.  in  1823. 

74.  Morris's  White  Freestone.  Hort.  Soc.  Cat. 
203. 

White  Rare  Ripe.     lb.  229.      Coxe's  View,  19. 

Luscious  White  Rare  Ripe.     Hort.  Soc.  Cat.  221. 

Philadelphia  Freestone.     lb.  214. 

Leaves  crenated,  glands  reniform.  Flowers  middle-sized, 
white  and  rose  colour.  Fruit  large,  and  inclining  to  the  oval 
form  ;  suture  even,  but  not  deep  ;  apex  a  little  sunken.  Flesh 
white,  inclining  to  a  yellowish  cast,  separating  freely  from 
the  stone.     Juice  rich  and  sweet. 

Ripe  about  the  middle  or  latter  end  of  September. 

75.  Morris's  Red  Free  Stone.     Hort.  Sec.  Cat.  202. 
Red  Rare  Ripe.     lb.  218.      Coxe's  View,  9. 

Leaves  crenated,  with  small  round  glands.  Flowers  mid- 
dle-sized. Fruit  nearly  round,  of  large  size,  apex  a  little 
sunken.  Skin  greenish  white,  with  a  beautiful  red  cheek 
on  the  exposed  side.  Flesh  whitish  and  melting,  separating 
freely  from  the  stone,  which  is  small,  round,  and  not  much 
furrowed. 

Ripe  about  the  middle  and  latter  end  of  August. 

These  two  excellent  Peaches  I  received  from  Philadel- 
phia, and  were  said  to  have  come  from  the  garden  of  Ro- 
bert Morris,  Esq.  I  sent  them  to  the  Horticultural  Societif 
in  1823. 

76.  Hoffman's  Pound  Peach. 

Morrisania  Pound  Peach.     Hort.  Soc.  Cat.  205. 

Morrison's  Pound.     76.204.     Pound,  lb.  215. 

Fruit  very  large  and  heavy,  of  a  pretty  round  shape.  Shin 
a  light  brownish  white,  and  brownish  red  on  the  exposed 
side.  Flesh  a  light  yellow,  firm  and  compact,  separating 
freely  from  the  stone,  which  is  rather  large.  Juice  rich  and 
sugary,  with  a  shght  aromatic  flavour. 

Ripe  about  the  middle  of  September. 

This  fine  large  Peach,  and  the  latest  freestone,  was  obtain- 
ed from  Gouverneur  Morris,  of  Morrisania,  who  got  the 
scions  from  Martin  HoflTman,  Esq.     It  came  up  in  a  natural 


190 


PEACHES. 


State  in  his  meadow,  on  York  Island,  about  forty  years  ago.  I 
sent  it  to  the  Hort.  Soc.  in  1823.  As  it  was  first  obtained 
from  Mr.  Morris,  it  was  called  the  Morrisania  Pound  Peach ; 
but  on  finding  that  it  originated  with  Mr.  Hoffhian,  it  was 
deemed  proper  to  give  it  that  name.  It  is  one  of  our  finest, 
as  well  as  the  largest  of  our  fall  Peaches. 


A  Selection  of  Peaches  for  a  small  Garden. 


Barrington 

21 

Neil's  Early  Purple 

35 

Bellegarde 

20 

New  Noblesse 

11 

Bourdine 

4 

New  Royal  Charlotte 

37 

Catherine 

64 

Noblesse 

12 

Chancellor 

22 

Royal  Kensington 

47 

Early  Anne 

6 

Royal  George 

46 

Ford's  Seedling 

9 

Smith's  Newington 

60 

Grosse  Mignonne 

27 

Smooth-leaved  Royal 

Late  Admirable 

29 

George 

49 

Madeleine  de  Courson 

32 

Vanguard 

16 

Malta 

10 

*Astor  Peach 

61 

*Morris's  White  Free- 

*Brevoort's Seedling 

63 

stone 

74 

*Congress 

64 

*New.York     White 

*Emperor  of  Russia 

66 

Clingstone 

67 

*  George  the  Fourth 

26 

*President 

41 

*Heath 

71 

*Red  Cheek  Malacotan 

69 

^Hoffman's  Pound 

76 

^Washington 

68 

*Lemon  Clingstone 

72 

*Early  Sweetwater 

65 

^Mammoth  Peach 

73 

*Early  Orange 

70 

*Morris's    Red    Free- 

stone 

75 

{f^  Those  marked  with  an  asterisk  (*)  are  added  by  the  Editor* 


NECTARINES.  191 

CHAPTER    XI. 

NECTARINES. 

Sect.  I.  — JMelting  pale  Fruited. 

1.  Fairchild's.  G.  Lindl.  in  Hort.  Trans.  Vol.  v.  p. 
648.     Hitt,  Ed.  3.  p.  3 1 4. 

Fairchild's  Early.     Miller,  No.  1. 

Leaves  crenate,  with  reniform  glands.  Flowers  large. 
Fruit  the  smallest  of  all  the  nectarines,  being  only  about 
four  inches  and  a  half  in  circumference,  nearly  globular,  a 
Tittle  flattened  at  its  apex.  Shin  bright  yellow  next  the  wall, 
shaded  with  deep  scarlet  on  the  sunny  side.  Flesh  melting, 
bright  yellow  to  the  stone,  from  which  it  separates.  Juice 
rich,  with  a  little  perfume.      Stone  obtuse,  nearly  smooth. 

Ripe  the  beginning  and  middle  of  August. 

This  beautiful  little  Nectarine  was  raised  by  Thomas 
Fairchild,-  a  gardener  at  Hoxton  near  London. 

2.  Hunt's  Large  Tawny.     JVursery  Catalog;ue. 
Leaves  doubly  serrated,  without  glands.     Flowers  large, 

deep  rose  colour.  Fruit  rather  small,  but  larger  than  the 
last,  about  five  and  a  half  or  six  inches  in  circumference, 
somewhat  ovate,  a  little  compressed  on  one  side  of  the  su- 
ture, and  fuller  on  the  other,  with  a  prominent  apex.  Shin 
pale  orange,  shaded  with  deep  red  on  the  sunny  side,  and 
interspersed  with  numerous  russetty  specks.  Flesh  deep 
orange,  melting,  of  an  excellent  flavour,  and  separates  from 
the  stone. 

Ripe  the  middle  and  end  of  August. 

This  very  excellent  Nectarine  originated  from  the  follow- 
ing variety  about  the  year  1824,  not  through  the  seminal 
process  ;  but,  as  it  appears,  by  a  spontaneous  effort  in  na- 
ture to  enlarge  the  parts  of  fructification.  In  the  spring  of 
1826  I  observed  a  few  of  the  maiden  plants  in  the  nursery 
with  much  larger  blossoms  than  those  on  the  other  plants, 
but  promiscuously  intermixed  among  them :  which  at  first 
led  me  to  suppose  that  some  other  sort  had  been  introduced 
through  the  carelessness  of  the  budders  in  the  previous 
budding  season;  but  upon  a  close  examination,  I  found 
there  was  not  in  the  whole  collection  of  Peaches  and  Nec- 
tarines then  in  flower,  one  Idnd  whose  blossoms  correspond- 


192  NECTARINES. 

ed  with  these.  I  marked  the  plants,  and  in  the  autumn  had 
two  or  three  potted  of  each  sort.  In  1828  I  placed  them 
under  glass,  and  forced  them ;  their  blossoms  still  main- 
tained their  enlarged  character,  and  were  succeeded  by  fruit 
which  differed  inno  other  respect  from  the  original  sort  than 
that  of  being  larger,  yet  ripening  about  the  same  time. 

A  fully  expanded  blossom  of  the  small  Tawny  Nectarine 
is  about  seven-eighths  of  an  inch  in  diameter  from  the  ex- 
tremity of  one  petal  to  that  of  the  opposite  one.  In  this  it 
is  an  inch  and  a  quarter,  and  the  petals  are  imbricated  at 
the  base. 

There  appears  to  me  a  great  singularity  in  this  accidental 
change  of  character,  and  to  some  it  may  appear  incredible  ; 
but  I  state  it  as  a  fact  that  has  happened  under  my  own  in- 
spection, being  perfectly  satisfied  that  it  had  never  been  ob- 
served previously  by  any  other  person. 

There  are  other  instances  upon  record  where  fruit  has 
spontaneously  changed  its  character  ;  but  none  so  decidedly 
as  this,  which  has  enlarged  its  blossoms,  as  well  as  its 
fruit. 

3.  Hunt's  Small  Tawny.     JVursery  Catalogue. 
Hunt's  Early  Tawny.       G.  Lindl.  in  Hort.  Trans.  Vol. 

V.  p.  542. 

Leaves  doubly  serrated,  without  glands.  Flowers  small, 
deep  rose  colour.  Fruit  rather  larger  than  that  of  the  Fair- 
child's,  about  five  inches  in  circumference,  somewhat  ovate, 
a  little  compressed  on  one  side  of  the  suture,  and  a  little 
fuller  on  the  other,  with  a  prominent  apex.  Skin  pale 
orange  on  the  shaded  side ;  but  when  exposed  to  the  sun, 
shaded  with  deep  red,  intermixed  with  numerous  russetty 
specks.  Flesh  deep  orange,  melting,  juicy,  extremely  well 
flavoured,  and  separates  from  the  stone. 

Ripe  the  middle  and  end  of  August. 

4.  Nkate's  White. 

New  White.      G.  Lindl  in  Hort.  Trans.  Vol.  v.  p.  648. 

White,  or  Flanders.      Hooker^  Pom.  Lond.  p.  30. 

Emmerton's  New  White.     JVursery  Catalogues. 

Leaves  crenate,  with  reniform  glands.  Flowers  large. 
Fruit  middle-sized,  roundish,  very  pale  yellovvish  green, 
becoming  almost  white  in  the  shade,  and  slightly  tinged  with 
red  next  the  sun.  Flesh  tender  and  juicy,  with  a  fine  vinoua 
flavour,  and  separates  from  tha  stone,  which  is  rather  small. 

Ripe  the  end  of  August  to  the  middle  of  September. 


NECTARINES.  193 

5.  Old  White.  G,  Lindl.  in  Hort,  Trans,  Vol.  v. 
p.  548. 

Leaves  crenate,  with  reniform  glands.  Flowers  large. 
Fruit  middle-sized,  somewhat  ovate.  Skin  pale  yellowish 
white,  sprinkled  with  small  pearl-coloured  specks.  Flesh 
melting,  and  separates  from  the  stone.  Juice  sugary  and 
highly  flavoured. 

Ripe  the  end  of  August  to  the  middle  of  September. 

6.  Petkrborough.  G.  Lindl.  in  Hort,  Trans.  Vol,  v. 
p.  552.     Miller y  No.  10. 

Late  Green.     Ih, 

Leaves  crenate,  with  reniform  glands.  Flowers  small, 
very  dark  crimson.  Fruit  below  the  middle  size,  some- 
what globular.  Skin  pale  green  next  the  wall,  tinged  with 
muddy  red  on  the  sunny  side.  Flesh  greenish  white  to  the 
stone,  from  which  it  separates. 

Ripe  the  beginning  of  October. 

In  a  dry  warm  season  this  is  a  good  little  fruit. 

It  should  be  planted  on  a  south  or  south-east  wall  to  ripen 
it  perfectly. 


Sect.  II.  — Melting  Red-Fruited. 

7.  Aromatic.  G.  Lindl.  in  Hort.  Trans.  Vol.  v.  p. 
551. 

Leaves  crenate,  with  reniform  glands.  Flowers  small. 
Fruit  middle-sized,  somewhat  globular.  Skin  pale  straw 
colour  in  the  shade,  but  of  a  deep  red  or  blackish  brown  on 
the  side  next  the  sun.  Flesh  pale  straw  colour,  but  red  at 
the  stone,  from  which  it  separates.  Juice  of  a  rich  vinous 
flavour. 

Ripe  the  end  of  August  or  beginning  of  September. 

8.  Brinion.      Switzer,  p.  94. 
Marbled.     lb. 

Brinion  red  at  stone,    )     ivy  n  i  i 

Violet  red  at  stone,  J  •^"'"'''^  Catalogues. 
Leaves  crenate,  with  reniform  glands.  Flowers  small. 
Fruit  the  largest  of  the  melting  sorts,  frequently  measuring 
eight  inches  and  a  quarter  in  circumference,  a  little  more 
long  than  broad,  with  now  and  then  a  small  nipple  at  the 
apex.  Skin  very  pale  yellow  next  the  wall ;  but  of  a  deep 
red  on  the  sunny  side,  very  much  marbled  with  a  deeper 

17 


194  NECTARINES. 

colour,  occasionally  mixed  with  a  little  pale  thin  russet- 

Flesh  melting,  greenish  yellow,  but  very  red  at  the  stone« 
from  which  it  separates.     Juice  excellent. 

Ripe  the  end  of  August  and  beginning  of  September. 

The  name  of  Brinion  has  been  continued  to  this  Necta- 
rine, from  the  time  of  Switzer,  in  1724. 

It  is  not  a  corruption  from  the  word  Brugnon,  a  name  by 
which  the  French  designate  their  Pavie  Nectarines ;  but 
from  Bririy  a  brindled  or  marbled  colour.  It  is  the  largest 
and  best  of  our  melting  Nectarines,  and  ought  to  be  in  every 
good  collection  of  fruit. 

9.  Claremont.  G,  Lindl.  in  Hort.  Trans.  Vol.  v. 
p.  551. 

Leaves  crenate,  with  reniform  glands.  Floivers  small. 
Fruit  middle-sized,  slightly  ovate.  Skin  pale  green  next 
the  wall,  but  of  a  deep  muddy  red  next  the  sun,  intermixed 
with  a  little  dark  brown  russet :  as  it  ripens  the  skin  shrivels 
like  that  of  the  Newington.  Flesh  pale  greenish  white  to 
the  stone,  where  it  is  slightly  tinged  with  red,  and  from  which 
it  separates.  Juice  plentiful,  and  excellently  well  flavour- 
ed.    Stone  rather  large,  oblong,  thick,  deeply  rugged. 

Ripe  the  beginning  and  middle  of  September. 

This  Nectarine  was  raised  at  Esher,  in  Surry,  about  the 
year  1750,  by  John  Greening,  gardener  to  the  Duke  of 
Newcastle,  who  then  lived  at  Claremont. 

10.  Common  Elruge.  O.  Lindl.  in  Horl.  Trans.  Vol. 
V.  p.  551.     Pom.  Mag.  t.  49. 

Leaves  crenate,  with  reniform  glands.  Flowers  small, 
pale,  dull  red.  Fruit  middle-sized,  inclining  to  oval ;  chan- 
nel shallow  at  the  base,  gradually  deeper  towards  the  apex. 
Skin  deep  violet  or  blood  colour,  when  exposed,  with  mi- 
nute brownish  specks  ;  paler  in  the  shade.  Flesh  whitishr 
melting,  very  juicy,  rich,  and  high-flavoured  ;  a  little  stain- 
ed with  red  next  the  stone,  from  which  it  parts  freely.  Stone 
middle-sized,  oval,  slightly  pointed,  pale,  in  which  it  differs 
from  the  Violet  Hative,  the  stone  of  which  is  deep  red. 

Ripe  the  end  of  August  and  beginning  of  September. 

It  is  difficult  to  explain  why  the  name  of  Elruge  should 
have  been  given  to  this  nectarine.  The  true  Elruge  has 
been  so  well  described  by  Miller,  that  it  appears  marvellous 
the  misapplication  of  its  name  should  not  have  been  disco- 
vered many  years  ago ;  and,  what  is  still  more  surprising, 
the  original  fruit  is,  perhaps,  no  where  now  to  be  found.  It 
will  be  described  under  the  name  of  Miller's  Elruge. 


NECTARINES.  195 

11.  Due  duTellier's.  G.  Lindl.  inHort.  Tram,  "Vol. 
V.  p.  551. 

Du  Tellier's.     Aiton's  Epitome. 

Dudn  ^  ^^^^^'  I  -^"^'^eri/meji's  Catalogues. 

Leaves  crenate,  with  reniform  glands.  Flowers  small, 
bright  pale  crimson.  Fruit  above  the  middle  size,  somewhat 
oblong,  compressed  near  the  suture,  and  having  a  few  ob- 
scure angles  near  the  base,  and  a  little  narrowed  at  the  apex. 
Skin  pale  green  next  the  wall,  marbled  with  deep  red  or  pur- 
ple next  the  sun,  on  a  somewhat  tawny  ground.  Flesh 
greenish  white,  melting,  of  a  faint  red  next  the  stone,  from 
which  it  separates.  Juice  sweet  and  very  well  flavoured. 
Stone  obtuse,  thick. 

Ripe  the  end  of  August  and  beginning  of  September. 

12.  Miller's  Elruge.  G.  Lindl.  Hort.  Trans.  Vol. 
V.  p.  541. 

Elruge.  Langleij,  p.  102.  t.  29.  f.  3.  Miller,  Ed.  8. 
No.  2. 

Elrouge.     Switzer,  p.  92. 

Leaves  doubly  serrated,  without  glands.  Flowers  small. 
Fruit  middle-sized,  rather  more  long  than  broad.  Skin 
greenish  yellow  on  the  shaded  side  ;  but  when  exposed  to 
the  sun,  of  a  dark  red  or  purple  colour.  Flesh  greenish 
yellow,  melting  and  juicy,  of  a  very  excellent  flavour,  and 
separates  from  the  stone. 

Ripe  the  begmmng  ana  middle  of  August. 

The  Elruge  nectarine,  like  the  red  Roman,  has  been 
widely  mistaken  by  gardeners,  although,  till  the  introduc- 
tion of  Hunt's  small  Tawny,  there  was  not  any  nectarine  in 
this  country,  if  elsewhere,  which  could  be  arranged  in  the 
same  class,  division,  subdivision,  and  section,  with  the  El- 
ruge of  Miller.  When  the  classification  of  peaches  and  nec- 
tarines was  published  in  the  Hort.  Tra7is.  in  1824,  I  ex- 
pressed my  doubts  of  the  sort  being  then  in  existence  :  this 
impression  is  not  removed ;  for  notwithstanding  the  circu- 
lation of  that  paper  by  the  Society  throughout  every  part  of 
Great  Britain,'it  has  not  to  this  day  been  received  into  the 
Chiswick  Garden.  If  any  spirited  nurseryman  would  oflfer 
a  hundred  guineas  for  its  recovery,  he  would  amply  repay 
himself  by  its  sale. 

Elruge,  or  Elrouge,  is  a  sort  of  lame  anagram  of  Gurle 
or  Gourle,  the  name  of  a  nurseryman  at  Hoddesdon,  in 


196  NECTARINES* 

Hertfordshire,  in  the  reign  of  Charles  the  Second,  who  is 
said  to  have  raised  this  nectarine. 

13.  MuRRY.  G.  Lindl.  in  HorL  Trans.  Vol.  v.  p.  562, 
Miller,  No.  7. 

Murrey.     Ray,  7. 

Leaves  crenate,  with  reniform  glands.  Flowers  small. 
Fruit  middle-sized,  rather  more  long  than  broad,  narrow  at 
the  apex,  with  a  little  more  fulness  on  one  side  of  the  suture 
than  on  the  other.  Skin  dark  red  or  purple^  pale  green  next 
the  wall.  Flesh  pale  greenish  white,  melting,  and  separates 
from  the  stone.  Juice  sweet,  and  well  flavoured.  Stone  ob- 
long, obtuse,  and  almost  smooth. 

Ripe  the  middle  and  end  of  August. 

14.  Ord's  Nectarine.  G.  Lindl.  in  Hort.  Trans. 
Vol.  V.  p.  554. 

Leaves  crenate,  with  reniform  glands.  Flowers  small, 
dark  brown.  Fruit  somewhat  below  the  middle  size,  ra- 
ther ovate,  and  swelled  a  little  more  on  one  side  of  the  su- 
ture than  the  other.  Skin  greenish  yellow,  on  the  side  next 
the  wall,  but  of  a  deep  purple  where  exposed  to  the  sun. 
Flesh  melting,  greenish  yellow,  with  a  little  red  at  the  stones 
from  which  it  separates.  Juice  plentiful,  of  a  very  excellent 
flavour. 

Ripe  the  beginning  and  middle  of  September. 

15.  PiTM ASTON  Orange.  Hort.  Trans.  Vol.  iv.  p- 
232.  t.  6.      G.  Lindl.  in  Hort.  Trans.  Vol.  v.  p.  544. 

Leaves  crenate,  with  globose  glands.  I-'lowers  large,  of  a 
beautiful  bright  rose  colour.  Fruit  of  a  good  size,  wide  at 
the  base,  almost  heart-shaped,  the  summit  being  elongated, 
and  terminating  in  an  acute  nipple.  Skin  smooth,  of  a  dark 
brownish  red  on  the  side  exposed  to  the  svm,  and  of  a  rich 
yellow  on  the  other  side  :  at  the  junction  of  the  columns,  the 
red  is  blended  with  the  yellow,  in  streaks  and  dots,  and  on 
the  darkest  part  are  a  few  streaks  of  an  almost  black  purple 
hue.  Flesh  melting,  deep  yellow  or  orange  colour,  with  a 
narrow  radiated  circle  of  bright  crimson  round  the  stone, 
from  which  it  separates.  Juice  plentiful,  high  flavoured, 
and  saccharine.  Stone  rather  small,  narrow,  sharp  pointed, 
and  rugged. 

Ripe  the  middle  of  August  to  the  beginning  of  Septem« 
ber. 

Thie  very  valuable  nectarine  was  raised  by  John  Wil- 
liams, Esq.  of  Pitmaston,  near  Worcester,  from  a  seed  of 


NECTARINKS.  197 

the  common  Elruge,  which  ripened  in  IS  15.  It  is,  at  pre- 
sent, the  only  nectarine  in  the  fourth  section  of  the  second 
class,  in  the  synoptical  arrangement,  which  see,  at  the  end 
of  this  article. 

16.  Scarlet.  G.  Lindl.  in  Hort.  Trans.  Vol.  v.  p. 
552.     Miller,  No.  4. 

Leaves  crenate,  with  reniform  glands.  Flowers  small. 
Fruit  middle-sized,  somewhat  ovate,  generally  terminating 
in  a  small  acute  nipple.  Skin  bright  deep  scarlet,  tinged 
with' violet  on  the  sunny  side  :  pale  green  next  the  wall. 
Flesh  greenish  white,  but  red  at  the  stone,  from  which  it  sepa- 
rates. Juice  sugary  and  well  flavoured.  Stone  oval,  acute 
pointed,  almost  smo"oth. 

Ripe  the  end  of  August  and  beginning  of  September. 

17.  Temple.      Langleij,  Pom.  t.  30.  f.  1. 
Temple's.     Miller,'No.  9. 

Leaves  crenate,  with  reniform  glands.  Flowers  small, 
pale.  Fruit  below  the  middle  size,  somewhat  ovate,  with  a 
slight  suture.  Skin  greenish  yellow  on  the  shaded  side,  but 
of  a  carnation  red  next  the  sun.  Flesh  pale  yellow  to  the 
stone,  from  which  it  separates.     Juice  very  well  flavoured. 

Ripe  the  beginning  and  middle  of  September. 

This  nectarine  ripened  at  Twickenham  in  1727,  on  a 
west  wall,  September  4,  O.  S.,  or  September  15,  N.  S. 
Langleij. 

18.  Vermash.  Hooker,  Pom.  Lond.  t.  29.  G.  Lindl. 
in  Hort.  Trans.  Vol.  v.  p.  548. 

Leaves  crenate,  with  reniform  glands.  Flowers  large, 
deep  rose  colour.  Fruit  small,  roimdish,  tapering  a  little 
towards  the  apex.  Skin  very  smooth,  of  an  intense  red  co- 
lour on  the  side  next  the  sun  ;  greenish  on  the  other  side, 
Flesh  white,  with  a  radiated  circle  of  very  fine  red  next  the 
stone,  from  which  it  separates,  of  high  flavour,  melting,  juicy, 
and  sweet,  relieved  by  an  agreeable  acid.      Stone  small. 

Ripe  the  middle  and  end  of  August. 

There  is  no  doubt  that  this  is  the  real  Yermash  Necta- 
rine, which  is  very  well  figured  by  Mr.  Hooker  in  his  Po- 
mona Londinensis. 

19.  Violet  Hative.  G.  Lindl.  in  Hort.  Trans.  Vol. 
V.  p.  552. 

Petite  Violette  Hative.     Duhamel,  22.  t.  16.  f.  2. 

Violet.     Pom.  Mag.  t.  68. 

Lord  Selsey's  Elruge.     Hort.  Trans.  Vol.  v.  p.  523. 

17* 


198  NECTARINES. 

Large  scarlet.  Of  some  Collections,  according  to  the 
Pom.  JSlag. 

Leaves  crenate,  with  reniform  glands.  Flowers  small, 
bright  red.  Fruit  middle  sized,  somewhat  broader  at  the 
base  than  at  the  apex  ;  cavity  of  the  stalk  middle  sized  ; 
the  point  which  marks  the  base  of  the  style  seldom  projects, 
but  is  generally  in  a  shallow  cleft,  which  runs  across  the 
apex.  Skin,  where  exposed,  dark  purplish  red,  intermixed 
or  mottled  with  pale  brown  dots  ;  next  the  wall  pale  yel- 
lowish green.  /Yes/i  whitish,  a  very  pale  yellowish  green, 
tinged  with  red  next  the  stone,  from  which  it  separates  free- 
ly ;  melting,  juicy,  and  rich.  Stone  middle  sized,  roundish, 
obovate,  its  fissures  not  so  deep  nor  so  sharp  as  those  of  the 
Common  Elruge  ;  their  ridges  flattish,  but  rough,  and  of  a 
red  colour,  by  which  it  may  be  always  distinguished  from 
the  fruit  just  mentioned,  the  stone  of  which  is  pale,  with  no 
rays  of  red  passing  from  it  into  the  flesh. 

Ripe  from  the  end  of  August  to  the  middle  of  September. 

This  is  a  most  excellent  Nectarine,  and  ought  to  be  found 
in  every  good  collection  of  fruit. 

The  Violet  Hdtive,  although  of  French  origin,  has  long 
been  known  in  this  country  under  the  name  of  Violet  simply. 
As  the  French  find  the  necessity  of  this  designation,  it  is 
adopted  here,  because  there  are  other  Violette  Nectarines 
which  require  appellations  to  distinguish  them  one  from 
another  ;  besides,  there  appears  no  good  reason  for  reducing 
a  definitive  name  in  this  case,  any  more  than  there  would 
be  in  those  of  the  Jlvants,  the  Mignonnes,  and  the  Made- 
leines among  the  peaches.  All  our  practical  gardeners  write 
for  the  Violet  Hative  if  they  want  this  fruit. 

Sect.  III.     Paries,  or  Clingstones. 

20.  Black  Newington.  G.  LinclL  plan  oJ  an  Or  chard  j 
1796.     lb.  in  Hort.  Trans.  Yol.  v.  p.  641. 

Leaves  doubly  serrated,  without  glands.  Flowers  large. 
Fruit  large,  almost  globular,  rather  more  broad  than  long. 
Shin  pale  green  on  the  shaded  side,  but  of  a  dark  muddy 
red,  or  nearly  black,  where  exposed  to  the  sun.  Flesh  very 
firm,  pale  green,  but  deep  red  at  the  stone,  to  which  it  firmly 
adheres.  Juice  sugary,  vinous,  and  perfumed.  Stone  large, 
rugged,  almost  round. 

Ripe  the  beginning  and  middle  of  September. 

The  Newington  Nectarine,  as  well  as  all  others  belong- 


NECTARINES.  199 

ing  to  this  section,  is  in  its  highest  perfection  when  the  skin 
begins  to  shrivel. 

21.  Brugnon  Violet  Musque.     Duhamel,  26.  t.  18. 
Brugnon  Musque.      Lelieur. 

Leaves  crenate,  with  reniform  glands.  Flowers  large. 
Fruit  middle-sized,  somewhat  ovate,  generally  terminated 
by  an  acute  nipple.  Skin  very  smooth,  of  a  pale  and  almost 
transparent  amber  colour  on  the  shaded  side,  but  where  ex- 
posed to  the  sun,  of  a  bright  deep  scarlet.  Flesh  firm,  yel- 
lowish white,  but  very  red  at  the  stone,  to  which  it  firmly 
adheres.      Juice  sugary,  vinous,  and  well  flavoured. 

Ripe  the  beginning  and  middle  of  September. 

This  Nectarine  is  quoted  by  Mr.  Alton,  in  his  Epitome, 
as  a  synonyme  of  the  Red  Roman;  had  both  sorts  come 
under  his  o^vn  observation,  he  would,  however,  have  been 
satisfied  of  their  wide  difference.  The  Red  Roman  is 
nearly  twice  the  size  of  this,  very  different  in  both  shape  and 
colour,  and  of  superior  merit.  The  Brugnon  Violet  Musque 
appears  not  to  have  been  known  to  Miller ;  and  the  Red 
Roman  was  not  known  to  the  French,  at  least  it  is  not  to  be 
found  in  any  of  their  books. 

22.  Early  Newington.     Alton's  Epitome. 
Early  Black  Newington.     JYurs.  Catalogues. 
Lucombe's  Black.      Forsyth. 
Lucombe's  Seedling.      JYm^s.  Catalog;ues. 

Leaves  doubly  serrated,  without  glands.  Flowers  large. 
Fruit  somewhat  below  the  middle  size,  inclining  to  ovate,  a 
little  compressed  on  one  side  of  the  suture  ;  fuller  on  the 
other,  narrowed  at  the  apex,  and  terminating  with  an  acute 
nipple.  Skin  pale  green  on  the  shaded  side,  but  of  a  bright 
red  next  the  sun,  marbled  and  mottled  with  a  much  deeper 
colour,  and  covered  with  a  thin  violet  bloom.  Flesh  green- 
ish white,  but  very  red  at  the  stone,  to  which  it  closely  ad- 
heres.    Juice  sugary  and  well  flavoured. 

Ripe  the  end  of  August  and  beginning  of  September. 

Several  varieties  of  the  Newington  Nectarine,  within  the 
last  forty  years,  have  been  raised  from  seed  in  this  country, 
and  have  had  different  names  assigned  them,  which  has 
caused  no  small  difficulty  in  the  arrangement  of  their  sy- 
nonymes. 

The  Early  Newington  and  Early  Black  Newington  have 
been  ascertained,  in  Kensington  Gardens,  to  be  the  same  ; 
and  Lucombe's  Black  and  Lucombe's  Seedling  want  cha- 
racters to  distinguish  them  from  the  Early  Newington. 


200  NECTARINES. 

23.  Golden.  Langley,  t.  29.  f.  5.  G.  Lindl.  in  HorU 
Trmis.  Vol.  V.  p.  551.     Miller,  ^o.S, 

Leaves  crenate,  with  reniform  glands.  Flowers  small. 
Fruit  middle-sized,  somewhat  ovate,  narrowed  at  the  apex^ 
and  terminated  by  an  acute  nipple.  Skin  bright  yellow  next 
the  wall,  but  on  the  sunny  side  of  a  bright  scarlet,  shaded 
with  a  few  streaks  of  a  darker  colour.  Flesh  yellow,  firm, 
but  red  at  the  stone,  to  which  it  closely  adheres.  Juice  not 
abundant,  but  of  pretty  good  flavour. 

Ripe  the  beginning  and  middle  of  September. 

This  Nectarine  ripened  at  Twickenham,  in  1727,  on  a 
west  wall,  August  20.  O.  S.,  or  August  31.  N.  S.  Lang- 
ley, 

24.  Italian.  Langley,  t.  29.  f.  4.  G.  Lind.  in  Hort. 
Trans.  Vol.  v.  p.  554. 

Brugnon,  or  Italian.     Miller,  No.  5. 

Leaves  crenate,  with  reniform  glands.  Flowers  small. 
Fruit  large,  somewhat  globular.  Skin  greenish  yellow  next 
the  wall,  dark  red  next  the  sun,  and  marbled  with  a  darker 
colour,  interspersed  with  a  little  thin  gray  russet.  Flesh 
firm,  of  a  pale  yellowish  colour,  but  very  red  at  the  stone,  to 
which  it  closely  adheres.  Juice  abundant,  rich,  and  excel- 
lent. 

Ripe  the  middle  and  end  of  August. 

25.  Red  Roman.     Forsyth. 

Roman.  Langley,  p.  102.  t.  29.  f.  2.  G.  Lind.  in  Hort. 
Trans,  Vol.  v.  p.  548. 

Roman  Red.     Miller,  No.  6. 

Leaves  crenate,  with  reniform  glands.  Flowers  large. 
Fruit  of  the  largest  size,  frequently  measuring  eight  inches 
and  a  quarter  in  circumference,  somewhat  globular,  and  a 
little  flattened  at  its  apex.  Skin  greenish  yellow  next  the 
wall,  but  where  exposed  to  the  sun  of  a  deep  muddy  red  or 
purple  colour,  somewhat  scabrous,  with  brown  russetty 
specks.  Flesh  firm,  greenish  yellow,  but  very  red  at  the 
stone,  to  which  it  firmly  adheres.  Juice  plentiful,  sugary, 
of  a  very  high  and  vinous  flavour. 

Ripe  the  beginning  and  middle  of  September. 

This  Nectarine  ripened  at  Twickenham,  in  1727,  on  a 
south  wall,  July  30.  O.  S.,  or  August  10.  N.  S.     Langley, 

The  Red  Roman  Nectarine  has  been  cultivated  in  our 
gardens  about  two  centuries,  as  appears  by  Parkinson's  List 
in  1629,  and  is  one  of  the  largest  and  best  in  our  present 
collections.     How  it  should  have  been  mistaken  by  practi- 


WECTARINES.  201 

cal  men  I  am  at  a  loss  to  conceive,  as  a  melting  fruit  has 
been  for  years  sold  in  many  of  our  nurseries  under  this 
name,  although  all  writers  have  described  it  as  a  Pavie,  or 
Clingstone. 

26.  Saint  Omer's.  G.  Lindl.  in  Hort.  Trans.  Vol.  v. 
p.  641. 

Saint  Omer's.     Hanbury^  No.  10. 

Leaves  doubly  serrated,  without  glands.  Flowers  large. 
Fruit  middle-sized,  somewhat  ovate,  and  generally  termi- 
nated by  an  acute  nipple.  Skin  bright  red  next  the  sun, 
and  of  a  pale  amber  yellow  on  the  shaded  side.  Flesh  firm, 
yellowish  white,  but  very  red  at  the  stone,  to  which  it  firmly 
adheres.     Juice  rich  and  highly  flavoured. 

Ripe  the  beginning  of  September. 

This  Nectarine  appears  to  have  been  known  in  this  coun- 
try above  sixty  years,  but  by  whom  introduced  is  not  certain- 

27.  Scarlet  Newington.  G.  Lindl.  in  Hort.  Trans. 
Vol.  v.  p.  541. 

Newington.  Langleij,  p.  102.  t.  19.  f.  1.  Miller,  3. 
Hitt,  p.  313.      Switzer,  p.  95. 

Leaves  doubly  serrated,  without  glands.  Flowers  large 
Fruit  rather  above  the  middle 'size,  of  a  roundish  figure. 
Skin  pale  amber  next  the  wall,  but  of  a  bright  red  on  the 
sunny  side,  and  marbled  with  a  deeper  colour,  occasionally 
intermixed  with  a  little  thin  russet.  Flejih  firm,  palp,  yellow- 
ish white,  but  very  red  at  the  stone,  to  which  it  closely  ad- 
heres. Juice  sweet,  brisk,  and  of  a  most  deUcious  vinous 
flavour.     Stone  small,  not  deeply  rugged. 

Ripe  the  beginning  and  middle  of  September. 

This  ripened  at  Twickenham  in  1727,  on  a  south  wall, 
July  10.  O.  S.,  or  July  21.  N.  S. 

The  Scarlet  Newington  Nectarine  is  undoubtedly  the 
Newington,  of  Miller,  Hitt,  and  Switzer ;  but  so  many 
others,  of  a  similar  character,  have  sprung  up  since  their  time, 
that  it  becomes  necessary  some  appellation  should  be  pre- 
fixed to  them,  in  order  that  we  may  know  of  which  sort  we 
are  speaking. 

This,  the  Tawny  Newington,  and  the  Red  Roman,  are 
the  very  highest  flavoured  nectarines  in  our  collections,  es- 
pecially if  the  fruit  is  suffered  to  remain  upon  the  tree  till  it 
becomes  shrivelled. 

28.  Tawny  Newington. 

Tawny.     G.  Lindl.  Plan  of  an  Orchard^  1790. 


202  NECTARINES. 

Leaves  doubly  serrated,  without  glands.  Flowers  large. 
Fruit  pretty  large,  somewhat  ovate.  Skin  yellowish  or  taw- 
ny-coloured, a  little  mottled  or  marbled  with  dull  red  or 
orange  on  the  sunny  side.  Flesh  firm,  very  pale  yellow, 
or  yellowish  white,  but  very  red  at  the  stone,  to  which 
it  closely  adheres.  Juice  plentiful,  sugary,  and  of  the  most 
delicious  flavour.    Sto?ie  broad,  thick,  not  deeply  rugged. 

Ripe  the  beginning  and  middle  of  September. 

»A  Selection  of  JVectarines  Jor  a  Small  Garden. 


Brinion 

8 

Pitmaston  Orange 

15 

Elruge 

10 

Red  Roman 

25 

Fairchild's 

1 

Scarlet  Newington 

27 

Hunt's  Small  Tawny 

3 

Tawny  Newington 

28 

Neate's  White 

4 

Violet  Hative 

19 

CHAPTER  XII. 
A  CLASSIFICATION  OF  PEACHES  AND  NECTARINES. 

HoiH.  Trans.  Vol.  v. 

The  confusion  of  the  sorts  of  Peaches  and  Nectarines, 
the  misapplication  of  their  names,  and  the  perplexity  thus 
occasioned  both  to  the  nurseryman  and  the  gardener,  are 
sufficient  inducements  to  attempt  such  an  arrangement  as 
may  remove  these  inconveniences. 

To  accomplish  this,  three  classes  are  created,  each  of  which 
has  three  divisions ;  these  are  each  separated  into  tivo  subdi- 
visions, and  every  subdivision  into  tu'o  sections  ;  making  in 
the  whole  thirty-six  sections.  Part  only  of  these  sections  are 
applicable  to  those  varieties  we  are  now  acquainted  with  ; 
the  others  will  remain  to  be  filled  up  as  new  kinds  arise, 
there  being  at  present  no  plants  with  such  characters. 

In  the  following  Tables,  the  classes  are  founded  on  the 
leaves,  and  the  divisions  on  the  flowers.* 

Class  I. 

Contains  those  whose  leaves  are  deeply  and  doubly  ser- 
rated, having  no  glands.     Fig.  1.      [^See  following  page.^ 

•    The  «ut8  have  been  taken  from  the  Horticultural  Transactions.    Am.  Ed< 


CLASSIFICATION. 


203 


Fig.l. 
Class  II. 
Those  whose  leaves  are  crenate  or  serrulate,  having  glo- 
bose glands.     Fig  2. 


Fig.  2. 
Class  III. 
Those  whose  leaves  are  crenate  or  serrulate,  having  re- 
niform  glands.     Fig.  3. 


Fig.  3. 


204  CLASSIFICATION. 

An  accurate  observer  will  distinguish  other  characters  in 
the  glands  ;  they  are  either  sessile  or  pedicellate  ;  but  these 
distinctions  are  too  minute  for  application  on  the  present  oc- 
casion. 

The  form  of  the  glands,  as  well  as  their  position,  is  per- 
fectly distinct ;  they  are  fully  developed  in  the  month  of 
May,  and  they  continue  to  the  last,  permanent  in  their  cha- 
racter, and  are  not  affected  by  cultivation.  The  globose 
glands  are  situated,  one,  two,  or  more,  on  the  footstalks,  and 
one,  two,  or  more  on  the  tips  or  points  of  the  serratures  of 
the  leaves.  The  reniform  glands  grow  also  on  the  foot- 
stalks of  the  leaves,  but  those  on  the  leaves  are  placed  with- 
in the  serratures,  connecting,  as  it  were,  the  upper  and  lower 
teeth  of  the  serratures  together  ;  their  leaves,  when  taken 
from  a  branch  of  a  vigorous  growth,  have  more  glands  than 
the  leaves  of  the  globose  varieties.  It  will,  however,  some- 
times happen,  that  glands  are  not  discernible  on  some  of  the 
leaves,  especially  on  those  produced  from  weak  branches  ; 
in  this  case,  other  branches  must  be  sought  for  which  do 
produce  them. 

With  regard  to  the  flowers,  on  which  the  divisions  are 
founded,  all  authors  previous  to  Duhamel  have  described 
large  and  small  flowers  only.  Both  in  the  Bon  Jardinier 
and  in  the  Pomoue  Francaise,  "  fleurs  moyennes,"  or  mid- 
dle flowei-s,  are  mentioned;  the  notice  of  them,  however, 
originated  with  Duhamel,  who,  in  the  descriptions  of  several 
of  his  Peaches,  speaks  in  a  manner  which  indicates  even 
four  sizes,  viz.  fleurs  grandes^^  fleurs  assez  grandes^'\  fleurs 
petites,'^  fleurs  ires  petites  ;^  and  on  examining  the  trees 
thus  described,  the  differences  are  evident.  In  noticing 
these,  however,  it  is  not  intended  to  convey  an  idea  that  a 
fourth  division  is  necessary  ;  on  the  contrary,  it  would  per- 
plex rather  than  elucidate.  In  fact,  it  requires  some  prac- 
tice to  distinguish  the  middle  from  the  small-sized  flowers  ; 
the  former  are  larger  in  all  their  parts,  but  in  other  respects 
there  is  no  difference  between  them  ;  and  in  maintaining  the 
division,  I  have  conformed  more  to  the  authority  of  Lelieur 
than  to  my  own  opinion. 

We  now  come  to  the  fruit ;  with  regard  to  which  nature 
has  furnished  two  distinct  characters  in  the  external  appear- 
ance, as  well  as  two  in  the  internal  structure.     The  first  of 

*  Madeleine  Blanche.  t  Avant  P«che  Blanche. 

,  t  Bourdine.  ^  Bellegarde. 


CLASSIFICATION 


206 


these  depends  on  the  downiness  or  smoothness  of  the  skin  ; 
the  former  being  true  Peaches,  the  latter  our  Nectarines, 
known  in  France  only  as  Peclies  lisseSj  or  smooth-skinned 
Peaches.  Each  of  these  are  divisible,  from  their  internal 
structure,  into  the  Pavies  or  Clingstones,  and  the  melting 
kinds  ;  the  former  having  firm  flesh  adhering  so  closely  to 
the  stone  as  to  be  perfectly  inseparable  from  it ;  the  latter 
having  soft  dissolving  flesh  separating  readily  from  the  stone, 
and  leaving  a  few  detached  pieces  of  the  flesh  only  behind. 
As  the  mature  fruit  in  vegetable  economy  appears  to  be  the 
last  stage  of  nature  in  her  progress  towards  reproduction,  I 
have  adopted  it  as  the  most  natural  on  which  to  found  my 
subdivisions  and  sections. 

Accordingly,  the  classes  of  Peaches  and  Nectarines  may, 
by  the  examination  of  the  leaves,  be  ascertained  in  the  first 
year  the  plant  has  been  raised ;  the  divisions,  from  the 
flowers,  in  the  spring  following ;  and  the  subdivisions  and 
sections,  founding  the  former  on  the  character  of  the  skins, 
the  latter  on  the  qualities  of  the  flesh,  in  the  succeeding  sum- 
mer or  autumn ;  and  whether  the  number  to  be  submitted 
to  examination  be  great  or  small,  the  arrangement  may  be 
effected  with  equal  facility  and  precision. 


A  SYJNOPTICAL  TABLE  OF  PEACHES  AND  NECTARINES. 


r 


D'ivision  1. 
Large  flowers. 


Class  L 
Leaves  deeply  Division  2. 

and  doubly  ser-  i^  Middle  flowers, 
rated, having-no 


glands. 


Division  3. 
Small  flowers. 


18 


Subdivision  1 . 
Peaches. 


Subdivision  2. 
Nectarines. 


Subdivision  1. 
Peaches. 


Subdivision  2. 
Nectarines. 


f  Subdivision  \, 
I         Peaches. 


I    Subdivision  2. 
I      Nectarines. 


Section  \. 
Pavies. 
Section  2. 
xMelters. 
Section  I. 
Pavies. 
Section  2. 
Melters. 
Sectioji  I. 
Pavies. 
Section  2. 
xMelters 
Section  I. 
Pavies. 
Section  2. 
Melters. 
Section  1. 
Pavies. 
Section  2. 
Melters. 
Section  I. 
Pavies. 
Section  2. 
Melters. 


206 


CLASSIFICATION. 


Division  1. 
Large    flowers. 


Class  2. 
Leaves    crenat- 
ed  or  serrulated,  < 
with     globose 
glands. 


Division  2. 
Middle  flowers. 


Division  3. 
Small  flowers. 


Subdivision 
Peaches. 


Subdivision  2. 
Nectarines. 


Subdivision  1. 
Peaches. 


Subdivision  2. 
Nectarines. 


Subdivision  1. 
Peaches. 


Subdivision  2. 
Nectarines. 


Section  L 
Pavies. 
Seciion  2. 
MeltcTs. 
Seciion  1, 
Pavies. 
Seciion  2. 
Melters. 

Seciion  1. 

Pavies. 

Section  2. 

Melters. 

Section  1. 

Pavies. 

Seciion  2. 

Melters. 
'  Section  1. 

Pavies. 

Section  2, 
■  Melters. 
'  Section  1. 
'  Pavies. 
I  Section  2, 
^  Melters. 


Division  1. 
Large  flowers. 


Division  2. 


Class  3. 

Leaves   crenat-   ,       

ed  or  serrulated,  \  Middle  flowers. 

with   rei»iform 

glands. 


Division  3. 
Small  flowers. 


f  Subdivision  I. 
1  Peaches. 


I  Subdivision  2. 
\^     Nectarines. 


Subdivision 
Peaches. 


j    Subdivision  2. 
I      Nectarines. 


Subdivision  I. 
Peaches. 


Subdivision  2. 
Nectarines. 


Section  1. 

Pavies. 

Section  2. 

Melters. 

Section  1. 

Pavies. 

Section  2. 

Melters. 

Section  1. 

Pavies. 

Section  2. 

Miners. 

Seciion  1. 

Pavies. 

Section  2. 
■  Melteis. 

Seciion  1. 

Pavies. 

Section  2. 

Melters. 
'  Section  1. 

Pavies. 
I  Seciion  2. 
••  Melters. 


CLASSIFICATION.  207 

The  names  given  to  some  of  the  English  Peaches  and 
Nectarines  are  so  directly  at  variance  with  the  classification 
of  DuHAMEL,*  which,  as  far  as  it  goes,  is  unobjectionable, 
that  I  cannot  avoid  observing  on  them,  lest  it  should  be 
supposed  that  I  acquiesce  in  so  incorrect  a  nomenclature. 
The  classes  of  Dun  am  el  are  four.  The  fir'st  are  called 
Peches,  being  those  with  downy  skins,  the  flesh  separating 
from  the  stone.  The  second  are  called  Pavies,  being  those 
with  downy  skins,  the  flesh  adhering  to  the  stone.  The 
third  are  called  Peches  violettes,  being  those  with  smooth 
skins,  the  flesh  separating  from  the  stone.  The  fourth  are 
called  Brugnons^  being  those  with  smooth  skins,  the  flesh 
adhering  to  the  stone.  The  two  last  classes  include  those 
fruits  which  we  call  Nectarines.  The  names,  therefore, 
which  the  English  gardeners  have  applied,  such  as  Violet 
Hative-f-  to  a  Peach,  and  Brugnon  to  a  melting  Nectarine, 
are  absolutely  improper. 


A  LIST  OF  PEACHES  AND  NECTARINES. 

ARRANGED  ACCORDING  TO  THE  PLAN  ABOVE  PROPOSED. 

(The  numbers  refer  to  the  numbers  in  the  list.) 

Class  I.     Division  1.     Subdivision  1.     Section  1. 

Serrated  glandless  leaves..    Large  flowers. 

peaches,     pavies. 

1.  Almond  Peach.     Hort.  Trans. 

57.  Old  Newington.     Miller.^ 

58.  Pavie  Madeleine.     Duhamel. 
60.  Smith's  Newington.     Miller. 


*  Traite  des  Arbres  Fruitiers,  par  Duhamel,  vol.  ii.  p.  4. 

t  Miller,  in  his  Dictionary,  has  fallen  into  an  error  in  describing  h'lnLisle  Pe  aeh 
he  Bays  the  French  call  it  La  Petite  VioleUe  Hative,  which  cannot  be  correct. 


208  CLASSIFICATION. 

Class  I.     Division  1.     Subdivision  1.      Section  2. 
Serrated  glandless  leaves.     Large  flowers. 

PEACHES.       MELTERS. 

Cambraj.     Forsyth. 
Cardinal.     Lelieur. 
D^Ispahan.     Lelieur. 

5.  Double  Montague.     Forsyth. 

6.  Early  Anne.     Nursery  Catalogues* 
9.   Ford's  Seedling.      Forsyth. 

28.   Hemskirke.     Nursery  Catalogues. 

33.  Madeleine  de  Courson.     Duhamel. 

10.  Malta.     Miller. 

34.  Montaubon.      lb. 

11.  New  Noblesse.     Nursery  Catalogues. 

12.  Noblesse.     Aiton's  Epitome. 

Old  Royal  Charlotte.     Nursery  Catalogues. 

Pecher  Nain.     Duhamel. 

Sanguinole.     lb. 

Sawed-leaved.     Nursery  Catalogues. 

Scarlet  Admirable.      lb. 

15.  Sulhamstead.     Hort.  Trans. 

16.  Vanguard.      Fq^syth. 

17.  White  Magdalen.     Miller. 

18.  White  Nutmeg.     lb. 

Class  I.     Division  1»     Subdivision  2.    Section  1. 

Serrated  glandless  leaves.      Large  floivers, 

nectarines,     pavies. 

20.  Black  Newington.     Forsyth. 

22.   Early  Newington.     Aiton's  Epitome. 

\        Late  Newington.  lb. 

Princess  Royal.     Forsyth. 

Rogers's  Seedling.     lb. 

26.  St.  Omer's.     Hanbury. 

27.  Scarlet  Newington.     Nursery  Catalogues. 

28.  Tawny  Newington.         lb. 


CLASSIFICATION.  209 

Class  I.     Division  1.     Subdivision  2.     Section  2. 

Serrated  glandless  leaves.     Large  flowers. 
nectarines,     melters. 

2.  Hunt's  Large  Tawny.     Nursery  Catalogues. 

Class  I.     Division  2.     Subdivision  1.     Section  2. 

Serrated  glandless  leaves.     JWiddle  flowers. 

peaches,     melters. 

37.  New  Royal  Charlotte.     Nursery  Catalogues. 
Magdeleine  a  moyennes  fleurs.     Lelieur. 

Class  I.     Division  3.     Subdivision  1.     Section  2. 
Serrated  glandless  leaves.      Small  flowers. 

PEACHES.       melters. 

Bear's  Early.     Alton's  Epitome. 

3.  Belle  de  Yitry.     Duhamel. 

30.  Lockyer's  Mignonne.     Nursery  Catalogues. 

31.  Lord  Fauconberg's  Mignonne.     Nursery  Cat. 
Madeleine  Tardive.     Duhamel. 

33.  Millet's  Mignonne.     Forsyth. 

44.  Red  Magdalen.     Alton's  Epitome. 

46.  Royal  George.  lb. 

47.  Royal  George  Mignonne.      Nursery  Catalogues. 

Class  I.     Division  3.     Subdivision  2.    Section  2. 
Serrated  glandless  leaves.      Small  Floivers. 

NECTARINES.       MELTERS. 

3.  Hunt's  Small  Tawny.     Nursery  Catalogues. 
12.  Miller's  Elruge.     Nursery  Catalogues. 

Class.  H.     Division  1.     Subdivision  1.     Section  2. 
Crenated  leaves,  loith  globose  glands.     Large  flowers. 

PEACHES.       MELTERS. 

19.   Acton  Scot.     Hort.  Trans. 
21.   Barrington.     Nursery  Catalogues. 
18* 


^^^  CLASSIFICATION. 


Belle  Bausse.     Bon  Jard. 

Belle  Beaute.     Bon  Jard. 
21.  *  Buckingham  Mignotme.     Forsyth. 

7.  Early  Downton.     Hort.  Trans. 
25.  Early  Vineyard.     Alton's  Epitome. 
27.   Grosse  Mignonne.     Duhamel. 

Marlborough.     Nursery  Catalogues. 

Mignonne  Frisce.     Bon  Jard. 

Mignonne  Hative.      lb. 
35.  Neil's  Early  Purple.     Hooker. 

Old  Royal  George.     Switzer. 

48.  Royal  Kensington.     Forsyth. 

49.  Smooth-leaved  Royal  George.      lb. 

50.  Spring  Grove.      Hort.  Trans. 

51.  Superb  Royal.     Forsyth. 
Vineuse  de  Fromentin.     Bon  Jard. 

Class  II.     Division  1.     Subdivision  2.     Section  2. 
Crenated  leaves,  ivith  globose  glands.     Large  Flowers. 

nectarines.   ,melters. 
15.  Pitmaston  Orange.     Hort.  Trans. 

Class  II.     Division  2.     Subdivision  1.      Section  2. 

Crenated  leaves,  with  globose  glands.     J\Iiddle  jlowers. 

peaches,     bielters. 

Avant  Peche  Jaune.     Ijolieur. 
24.  Early  Admirable.      Miller. 

Class  II.     Division  3.     Subdivision  1.     Section  1. 
Crenated  leaves,  with  globose  glands.     Small  flowers, 

peaches.     Pavies. 
53.  Braddick's  American.     Forsyth. 

*  This  proves  to  be  the  Barrington  Peach,  No.  21. 


CLASSIFICATION.  211 

Class  II.     Divisions.     Subdivision  1.     Section  2. 

Crenated  leaves,  with  globose  glands.     Small  flowers. 

peaches,     melters. 

20.  Bellegarde.     Miller.     Duhamel. 
4.   Bourdine.      Miller.      Duhamel. 

26.  George  the  Fourth.     Hort.  Trans.     Pom.  Mag. 

29.  Late  Admirable.      Langley. 

36.  New  Bellegarde.     Nursery  Catalogues. 

38.  Nivette.     Miller.     Duhamel. 

Pecher  a  feuilles  de  Saule.     Bon.  Jard. 

41.  President.     Pom.  Mag. 

42.  Purple  Alberge.      Miller, 

52.  Teton  de  Venus.     Miller.     Duhamel. 
Yellow  Chevreuse.     Nursery  Catalogues. 

Class  III.     Division  1.     Subdivision  1.     Section  1. 
Crenated  leaves,  with  reniform  glands.     Large  flowers. 

peaches,     pavies. 
&Q.  Monstrous  Pavie  of  Pomponne.     Nursery  Cat. 

Class  III.     Division  1.     Subdivision!.     Section  2. 

Crenated  leaves,  with  reniform  glands.     Large  flowers. 

peaches,     melters. 

•  Abricotc'e.     Duhamel. 
Double-blossomed.     Forsyth, 
8.  Flat  Peach  of  China.     Hort.  Trans. 
40.   Pourpree  Hative.      Duhamel. 
14.   Red  Nutmeg.     Miller. 

Class  III.     Division  1.     Subdivision  2.     Section  1. 
Crenated  leaves,  with  renifoy^m  glands.     Large  flowers. 
nectarines,     pavies. 

21.  Brugnon  Violet  Musque.     Duhamel. 
25.  Red  Roman.     Forsyth. 


212  CLASSIFICATION. 

Class  III.     Division  1;     Subdivision  2.     Section  2. 

Crenated  leaves,  with  reniform  glands.     Large  flowers, 

nectarines,     melters. 

Desprez.     Jardiii  Fruitier. 

1.  Fairchild's.     Aiton's  Epitome. 
Jaune  Lisse.     Duhamel. 

4.  Neate's  White. 

5.  Old  White.     Nursery  Catalogues. 
Prince's  Golden.     lb. 

18.  Vermash.     Hooker. 

Class  III.     Division  2.     Subdivision!.     Section  2. 

Crenated  leaves,  with  reniform  glands.     JMiddle  flowers. 

peaches,     melters. 

2.  Belle  Chevreux.     Duhamel.     Miller. 
22.   Chancelliere.      Duhamel. 

Chevreux  Hative.     Duhamel. 

Class  III.      Division  3.     Subdivision  1.      Section  1. 

Crenated  Leaves,  with  reniform,  glands.     Small  flowers. 

peaches,     pavies. 

54.  Catherine.     Miller. 

55.  Incomparable.     Aiton's  Epitome. 
Pavie  Albergc.     Duhamel. 
Pavie  Jaune.  lb. 

Pavie  Tardif.     Bon  Jard. 
Persique.     Duhamel.     Miller. 

Class  III.     Division  3.     Subdivision  1.     Section  2 

Crenated  leaves,  ivith  reniform  glands.     Small  flowers. 

peaches,     melters. 

22.  Chancellor.     Miller. 

23.  Double  Swalsh.     Nursery  Catalogues. 
Late  Chevreux.     Forsyth. 

Late  Purple.  lb. 

39.  Petite  Mignonne.     Duhamel. 


CLASSIFICATION. 


213 


45.   Rosanna.     Miller. 

Steward's  Late  Galande.     Forsyth. 
Yellow  Mignonne.     Hort.  Trans. 

Class  III.     Divisions.     Subdivision  2.     Section  1. 

Crenated  leaves,  with  reniform  glands.     Small  flowers. 

nectarines,      pavies. 

23.  Golden.     Miller. 

24.  Italian.      Miller. 
Tawny.     Forsyth. 

Class  III.     Division  3.     Subdivision  2.     Section  2. 

Crenated  leaves,  with  reniform  glands.     Small  flowers. 

nectarines,     melters. 

7.  Aromatic.     Forsyth. 

8.  Brinion.      Switzer. 

9.  Claremont.     Nursery  Catalogues. 

10.  Comnrion    r.lrilge.        Pom.   Mag. 

11.  Due  du  Tellier's.     Nursery  Catalogues. 
Early  Brinion.     Nursery  Catalogues. 
Grosse  Yiolette.     Bon  Jard. 

Late  Genoa.     Alton's  Epitome. 

13.  Murry.     Miller. 
Newfoundland.      Forsyth. 

14,  Ord's,     Nursery  Catalogues. 
Peche  Cerise.      Duhamel. 

6.  Peterborough.     Miller. 

Royal  Chair  d'Or.     Forsyth. 
16.   Scarlet.     Miller. 
J  7.  Temple.     Langley. 
19.  Violet  Hative.     Nursery  Catalogues. 

Violette  Tardive.     Duhamel. 

Yiolette  tres  Tardive.     Duhamel. 


214  NUTS. 


CHAPTER     XIII. 

NUTS. 

The  principal  Nuts  cultivated  in  England  for  the  dessert 
are  the  following  : 

1.  Bond  Nut.     Hort.  Soc.  Cat.  No.  6. 

2.  Cob  Nut.      Lano;leij,  t.  57.  fig.  3. 

3.  Cosford  Nut.     Pom.  Mag.  t.  55. 

4.  Frizzled  Filbert.     lb.  t.  70. 

6.  Lambert's  Nut.     Hort.  Soc.  Cat.  No.  18. 

6.  Pearson's  ProUfic  Nut.     lb.  No.  26. 

7.  Red  Filbert.     lb.  No.  27. 

8.  White  Filbert.     Langley,  t.  57.  fig.  1. 
According  to  Langley,  the  White  Filbert  ripened  in  1727, 

July  15,  and  the  Common  Hazel  and  Cob  Nut,  July  20. 
These,  as  well  as  all  the  other  dates,  mentioned  by  Langley, 
are  those  of  the  Old  Style.  The  Style  and  Calendar  having 
been  altered  September  2,  1752,  will  remove  those  two 
dates  of  the  Nuts  to  the  26th  and  31st  of  July. 

Nuts  never  ought  to  be  propagated  by  sowing  the  seeds  of 
any  of  the  sorts  enumerated  in  the  above  list ;  but  by  layers, 
at  any  time  during  the  winter  or  early  part  of  the  spring,  be- 
fore their  plants  begin  to  open  their  buds.  If  the  laying 
of  them  down  has  been  properly  performed,  the  layers  will 
be  well  rooted  by  the  end  of  the  year,  when  they  should 
be  taken  up,  and  planted  out  in  the  nursery  rows  three  feet 
apart,  and  a  foot  from  each  other  in  the  rows.  Previously 
to  their  being  planted,  they  should  be  pruned,  leaving  only 
one,  and  that  the  best  shoot,  shortening  it  to  a  foot  or  eighteen 
inches,  according  to  its  strength.  As  the  plants  grow  up, 
they  should  be  trained  with  single  stems  of  eighteen  inches 
or  two  feet  high,  which  will  allow  room  to  clear  away  any 
suckers  the  plants  may  afterwards  produce.  When  the 
plants  are  finally  planted  out  where  they  are  intended  to  re- 
main, care  must  be  taken,  by  annual  pruning,  to  form  their 
heads  handsomely ;  keeping  them  thin  and  open ;  cutting 
away  all  irregular,  superfluous,  vigorous  shoots ;  and  re- 
moving anpsuckers  which  may  spring  up,  observing,  at  the 
same  time,  not  to  injure  the  roots. 


NUTS.  215 


By  the  Editor 


The  Nuts  Nos.  1,  2,  and  5,  are  large  fine  nuts,  generally 
of  a  round  shape,  with  short  calyxes. 

No.  3.  The  Cosford  JYut  is  thus  described  in  the  Pomo- 
logical  Magazine  :  "  This  variety  is  highly  deserving  of 
cultivation,  bearing  abundantly,  and  having  a  remarkably 
thin  shell ;  and  the  nut  is  large  and  oblong,  and  the  tree 
grows  vigorously,  and  the  branches  upright."  Pom,  Mag. 
t.  55. 

No.  4.  Frizzled  Mit.  "  Of  all  the  nut  tribe  this  is  the 
most  deserving  of  cultivation,  beautiful  when  in  the  husk, 
and  its  flavour  not  materially  differentfrom  that  of  the  White 
Filbert ;  it  originated  at  Hoveton  near  Norwich."  Pom, 
Mag.  t.  70. 

No.  7.  The  Red  Filbert  nut  is  much  esteemed,  and  [is 
an  old  resident  of  the  gardens  ;  it  differs  from  the  White 
Filbert  in  the  skin  of  the  nut  being  of  a  deep  red  colour.  The 
habit  of  the  tree  is  also  different,  not  being  so  bushy,  nor  so 
apt  to  send  up  suckers.     The  nuts  are  excellent. 

No.  8.  The  White  Filbert  nut  differs  from  the  last  in 
having  a  light  yellow  skin,  and  the  tree  more  bushy.  The 
shell  is  thin,  and  the  kernel  sweet  and  fine.  Any  of  the 
kinds  may  be  budded  or  grafted  on  stocks  of  the  two  first 
sorts  ;  the  Cob  Nut  raised  from  seed  for  that  purpose  would 
be  the  best,  but  they  would,  no  doubt,  work  very  well  on  any 
of  the  sorts. 


WALNUTS. 


JuGLANs  Regia,  European  Walnut,  Madeira  Nut.  The 
European  Walnut,  erroneously  called  here  by  the  name  of 
Madeira  Nut,  is  a  valuable  tree,  as  well  for  the  young  fruit 
for  making  catsup  and  pickles,  which  are  highly  esteemed, 
as  for  the  ripe  fruit  when  dry  ;  and  the  timber  is  very  valu- 
able. As  this  tree  thrives  well  in  this  country,  it  seems  sur- 
prising that  quantities  of  the  fruit  should  be  imported  every 
year  from  Europe,  when  they  can  be  produced  here  with 
the  same  facility  as  hiccory  nuts,  and  might  be  equally  plenty 
if  people  would  take  the  trouble  to  plant  them.  Young  trees 
from  one  to  four,  or  at  most  five  feet  high,  should  be  select- 
ed from  the  nurseries,  as  larger  plants  succeed  with  difficul- 
ty, if  at  all,  when  transplanted  :   some  have  pretended  that 


216  NUTS. 

they  can  be  grafted  with  great  success  on  the  black  walnut, 
or  on  the  butternut :  as  lar  as  the  theory  of  grafting  goes 
they  ought  to  succeed  ;  but  how  is  it  in  practice  ?  I  answer 
for  one,  it  is  not  so  easily  performed  as  some  have  thought. 
I  have  tried  them  many  times,  but  have  never  succeeded. 
About  seven  years  ago  I  planted  the  nuts  of  both  kinds  (seve- 
ral hundreds,)  and  when  about  five  feet,  I  proposed  to  a  very 
experienced  grafter  to  give  a  shilling  a  piece  for  every  one 
that  he  should  succeed  with ;  but  contrary  to  his  expecta- 
tions, not  one  of  the  grafts  grew,  although  done  well  with 
cement.  Still  I  do  not  say  it  is  impossible  either  to  bud  or 
graft  them  ;  but  there  is  something  peculiar  about  it,  for  both 
the  bud  and  the  graft  turn  black  when  cut,  almost  instanta- 
neously. Others  may  succeed  better  ;  but  let  them  try  it 
before  they  affirm  it  upon  hearsay  :  they  may  succeed  very 
well  by  inarching. 

The  Pecan  JNut,  Juglans  Olivccformis,  is  a  native  of  our 
southwestern  states,  and  the  nuts  generally  brought  up  from 
New-Orleans.  The  shell  is  thin,  smooth,  and  of  an  oval 
shape.  They  will  succeed  here  very  well ;  but  the  seed- 
lings should  be  protected  the  first  and  second  winters. 

^m.   Ed, 


CHAPTER     XIV. 

PEARS. 

As  many  of  the  French  and  Flemish  Pears  succeed  well 
when  grafted  upon  the  quince  stock,*  all  such  as  have  been 
ascertained  to  possess  this  property  will  be  noticed  at  the 
end  of  the  descriptions. 

Sect.  I.  —  Summer.     Round-fruited, 

1.  Ambrosia.      Sivitzer,  ^,  11^, 
Early  Beurr^.     Hort,  Soc.  Cat,  No,  1 3. 
Fruit  middle-sized,  of  a  roundish  and  somewhat  flattened 
figure.     Eye  rather  sunk.    Stalk  an  inch  long,  slender,  and 

*  Pears  are  grafted  on  Quince  stocks  in  order  to  make  dwarfs  or  Espaliers. 

jSm  Ed. 


PEARS.  217 

^  little  bent.  Skin  smooth,  greenish  yellow,  and  full  of 
small  gray  specks.  Flesh  tender,  with  a  rich,  sugary,  and 
perfumed  juice. 

Ripe  the  middle  of  September.  • 

This  Pear  was  brought  from  France  soon  after  the  Re- 
storation, and  planted  in  the  Royal  Gardens  in  St.  James's 
Park.      It  is  a  very  good  pear,  but  will  not  keep  long. 

2.  Bergamotte  Rouge.   Duhamel,  No.  46.  t.  19.  f.  6. 
Fruit  below  the  middle  size,  shortly  turbinate,  about  two 

inches  deep,  and  two  and  a  quarter  inches  in  diameter. 
Eye  rather  flat.  Stalk  half  an  inch  long,  thick,  and  inserted 
in  a  small  cavity.  Skin  pale  yellow,  but  of  a  red  colour  on 
the  sunny  side.  Flesh  soft,  melting,  and  full  of  a  sugary 
and  highly-flavouredjmce. 

Ripe  the  middle  of  September. 

This  succeeds  on  both  the  quince  and  the  pear  stock. 

3.  Early  Bergamot.     Pom.  JMag.  t.  101. 

Fmit  middle-sized,  roundish,  flattened,  depressed  at  the 
eye,  towards  which  it  is  slightly  angular,  about  two  and  a  half 
inches  long,  and  two  and  three-quarters  inches  in  diameter. 
Stalk  one  and  a  quarter  inch  long,  moderately  thick,  insert- 
ed in  a  shallow  cavity.  Skin  green,  with  a  tinge  of  yellow 
when  ripe,  with  a  few  faint  streaks  of  brownish  red  on  the 
sunny  side.  Flesh  yellowish  white,  very  juicy,  a  little  crisp 
and  gritty,  but  very  rich  and  sugary. 

Ripe  the  end  of  August  and  beginning  of  September. 

This  Pear  was  sent  into  this  country  by  the  late  M. 
Thouin,  to  the  Horticultural  Society,  in  1820,  where  its  pre- 
sent name  has  originated.  It  is  a  most  excellent  variety  of 
its  season,  bears  abundantly  as  an  open  standard,  and  de- 
serves cultivation. 

4.  Early  Rousselet.     JVursery  Catalogues. 
Rousselet  Hatif.     Buhamel,  No.  33. 
Perdreau.     lb. 

Poire  de  Chypre.     Ih. 

Fruit  rather  small,  of  a  somewhat  turbinate  figure,  about 
two  inches  long,  and .  nearly  the  same  in  diameter.  Eye 
small,  and  sunk  in  a  shallow  basin.  Stalk  one  inch  long. 
Skin  smooth,  yellow,  of  a  lively  red,  with  several  gray 
specks  interspersed  on  the  sunny  side.  Flesh  tender,  with 
an  agreeable  sugary  .perfumed  Juice. 

Ripe  the  beginning  and  middle  of  August. 

This  succeeds  on  the  quince  as  well  as  the  pear  stock. 

6.  FoNDANTE  DE  Brest.     Duhumel,  No.  43.  t,  17. 
19 


218  PEARS. 

Inconnu  Cheneau.     lb. 

Fruit  middle-sized,  slightly  turbinate,  but  tapering  both 
to  the  stalk  and  the  crown,  about  two  and  a  half  inches  long, 
and  two  and  a  quarter  inches  in  diameter.  Eye  small,  with  a 
connivent  calyx,  seated  on  the  narrowed  apex,  without  any 
basin.  Stalk  one  and  a  half  inch  long,  slender,  a  little  bent, 
inserted  without  any  cavity.  Skin  thin,  smooth,  and  shining, 
of  a  bright  green,  with  a  few  gray  specks,  marbled  with  pale 
brown,  and  shaded  with  red  on  the  sunny  side.  Flesh  white, 
firm,  and  crisp,  but  not  melting,  except  when  past  its  best, 
although  it  has  obtained  a  name  to  this  effect.  Juice  sweet, 
with  an  agreeable  flavour. 

Ripe  the  end  of  August  and  beginning  of  September. 

This  never  succeeds  well  on  the  quince. 

6.  Green  Chisel.     Lang;ley,  t.  62.  f.  2. 
Green  Chisel.     Forsyth,  JEd.  7.  No.  3. 

Fruit  small,  nearly  globular,  about  one  inch  and  a  quar- 
ter across  each  way.  f'^ye  large  in  proportion  to  the  size  of 
the  fruit,  prominently  placed,  with  an  open  crumpled  calyx. 
Stalk  three  quarters  of  an  inch  long,  straight,  inserted  with- 
out any  cavity.  Skin  quite  green  all  round ;  but  some- 
times, when  fully  exposed,  it  has  a  faint  brownish  tinge  on 
the  sunny  side.  Flesh  gritty.  Juice  a  little  sugary,  with  a 
slight  perfume. 

Ripe  the  beginning  to  the  middle  of  August. 

This  little  Pear  is  common  throughout  England.  It  does 
not  appear  to  have  been  noticed  among  the  French  writers, 
and  is  probably  of  English  origin.  It  is  readily  known  by 
its  growing  in  clusters,  and  by  the  branches  being  short,  and 
growing  erect.  It  is  a  small  growing  tree,  and  bears  abun- 
dantly. 

7.  Musk  Drone.     Miller,  No.  15. 
Bourdon  Musque.     Duhamel,  No.  27. 

Fruit  rather  small,  of  a  roundish  figure,  a  Httle  flattened 
at  the  crown,  somewhat  like  an  orange,  about  one  inch  and 
a  half  each  way.  Fye  rather  large,  placed  in  a  wide  hollow 
basin.  Stalk  one  inch  and  a  quarter  long,  straight,  slender. 
Skin  yellow.     Flesh  white,  melting,  with  a  rich  juice. 

S.   Musk  Robine.     Miller,  No.  14. 

Muscat  Robert.     Buhamel,  No.  3.  t.  2. 

Poire  a  la  Reine.     lb. 

Poire  d'Ambre.     lb. 

Pucelle  de  Saintonge.     Knoop.  Pom.  p.  137. 

La  Princesse.     16. 


PEARS.  219 

Queen's  Pear.     Forsyth,  Ed.  3,  No.  14. 

Fruit  below  the  middle  size,  turbinate,  but  rounded  at  the 
stalk,  about  two  inches  deep,  and  one  inch  and  three  quar- 
ters in  diameter.  Eijc  open,  with  a  flat  spreading  calyx. 
Stalk  an  inch  long,  bent,  inserted  without  any  cavity.  Skin 
smooth,  yellowish  green,  with  a  few  gray  specks  inter- 
spersed. Flesh  tender,  between  melting  and  breaking,  with 
a  rich  musky  juice. 

Ripe  the  end  of  July  and  beginning  of  August. 

This  grows  strong  on  the  pear,  middling  on  the  quince. 

9.  Orange  Musquee.  jMiller,  No.  9.  Duhamel,  No. 
25.  t.  10. 

Fruit  middle  sized,  round,  shaped  somewhat  like  an 
orange,  about  two  inS[ies  deep,  and  two  inches  and  a  quar- 
ter in  diameter.  Eye  very  small,  flat  on  the  summit.  Stalk 
an  inch  long,  obliquely  inserted.  Skin  deeply  reticulated 
like  the  orange,  of  a  green  colour,  changing  to  yellow  as  it 
becomes  ripe,  and  marbled  with  bright  red  on  the  sunny 
side.   Flesh  rich,  with  an  agreeable  musky  juice. 

Ripe  the  middle  and  end  of  August. 

This  succeeds  on  both  the  quince  and  pear  stock. 

10.  P^oBiNE.     Duhamel,  No.  56.  t.  27. 
Royale  d'E'te.     Ih. 

Fruit  rather  small,  roundish  turbinate,  in  the  manner  of 
the  Musk  Robine,  about  one  inch  and  three  quarters  deep, 
and  the  same  in  diameter.  Eye  small,  with  a  closed  calyx, 
placed  in  a  somewhat  shallow  plaited  basin.  Sialk  half  an 
inch  long,  thick,  inserted  without  any  cavity.  Skin  pale 
greenish  yellow,  marbled  with  a  deeper  green,  becoming 
yellow  as  it  ripens.  Flesh  white,  half  breaking,  with  a  sac- 
charine musky  juice. 

Ripe  the  middle  and  end  of  August. 

This  may  be  grafted  on  both  the  pear  stock  and  quince  ; 
on  the  latter  it  grows  stronger,  and  bears  more  abundantly. 

11.  Salviati.     Miller,  No.  25.   Duhamel,  No.  21.  t.  9. 
Fruit  middle  sized,  nearly  globular,  about  two  inches  in 

diameter.  Eye  small,  open,  in  a  regular  round  shallow  ba- 
s^n.  Stalk  one  inch  and  a  half  long,  slender,  inserted  in  a 
-rather  narrow  shallow  cavity.  Skin  of  a  yellow  wax-like 
colour,  marbled  with  red  on  the  sunny  side.  Flesh  tender, 
containing  a  rich  sugary  juice. 

Ripe  the  end  of  August  and  beginning  of  September. 

This  does  not  succeed  well  on  the  quince  stock. 

12.  Summer  Archduke.     JMiller,  No.  19. 


220 


FEARS. 


Brown  Admiral.     lb. 

Great  Onion.     lb. 

Archiduc  d'Ete.     Duhamtl,  No.  19.  t.  8. 

Amire  roux.     lb. 

Ognonet.     lb. 

Fruit  middle  sized,  of  a  roundish  turbinate  figure,  about 
two  inches  deep,  and  the  same  in  diameter.  JEye  small, 
open,  with  a  very  short  calyx.  Stalk  three  quarters  of  an 
inch  long.  Skin  smooth,  yellow  on  the  shaded  side,  but  of 
a  brownish  red  when  fully  exposed  to  the  sun.  Flesh  melt> 
ing,  with  an  agreeable  well-flavoured  juice. 

Ripe  the  beginning  and  middle  of  August. 

This  does  not  succeed  well  on  the  quince  stock. 

13.  SuxM^iER  Bergamot.     Miller,  No.  31. 
Hamden's  Bergamot.      lb. 

Bergamotte  d'E'te.     Duhamel,  No.  45. 

Milan  de  la  Beuvriere.     lb. 

Milan  blanc.     Jard.  Fruit,  t.  30. 

Fi'uit  below  the  middle  size,  round,  and  flattened  at  both 
the  extremities,  about  two  inches  deep,  and  two  inches  and 
a  quarter  in  diameter.  Eye  small,  with  an  obtuse  closed 
calyx,  placed  in  a  very  shallow  basin.  .S/a/Z:  half  an  inch 
long,  thick,  inserted  in  a  small  round  cavity.  Skin  greenish 
yellow,  with  a  good  deal  of  pale  brown  russet,  and  specks 
on  the  sunny  side.  Flesh  melting,  with  a  sugary  high-fla- 
voured juice. 

Ripe  the  beginning  and  middle  of  September. 

This  succeeds  equally  well  on  the  pear  and  the  quince 

14.  Summer  Rose.     Pom.  Mag.  t.  102. 

Thorny  Rose,  Miller,  No.  21.      ^ 

Epine  Rose,  Duhamel,  No.  57.  j-      ^   .7     ti 

Poire  de  Rose,  lb.  'yCccordm^tolhe  Pom. 

Rosenbirne,  Kraft,  Pom.  Aust.      I  ^' 

Vol.  i.  p.  38.  t.  84.  J 

Fruit  below  the  middle  size,  round,  depressed,  about  two 
inches  deep,  and  two  inches  and  a  quarter  in  diameter.  Eye 
open,  placed  in  a  shallow  depression.  Stalk  an  inch  long^ 
slender,  inserted  in  a  small  roundish  cavity.  Skin  inclining 
to  yellow,  speckled  with  russet ;  but  of  a  bright  rich  red, 
intermingled  with  brown  spots  on  the  sunny  side.  Flesh 
white,  juicy,  rich,  and  sugary. 

Ripe  the  middle  and  end  of  August. 

This  succeeds  equally  well  on  the  Pear  and  the  Quince. 

The  figure  of  the  Summer  Rose  is  that  of  an  Apple  rather 


PEARS.  221 

than  that  of  a  Pear  ;  and  M.  Noisette  remarks,  that  it  is  so 
in  a  greater  degree  than  any  Pear  he  knows.  It  is  a  most 
excellent  and  beautiful  variety,  and  bears  well  on  an  open 
standard. 


Sect.  II.  —  Summer.      Conical-fruited. 

15.  August  Muscat.     J\Iiller,  No.  20. 
Aurate.     DuhameU  No.  5.  t.  2. 
Muscat  d'Aout.     lb. 

Fruit  below  the  middle  size,  turbinate,  compressed  be- 
tween the  middle  and  the  stalk.  E'lje  small,  open,  a  little 
depressed  in  a  flattish  crown.  Stalk  an  inch  long,  straight, 
inserted  in  a  somewhat  oblique  small  cavity.  Skin  yellow, 
with  a  light  red  on  the  sunny  side.  Flesh  breaking,  sugary, 
and  perfumed. 

Ripe  the  middle  of  August. 

This  grows  ?trong  on  the  Pear  ;  middling  on  the  Quince. 

16.  Cassolette.  Miller,  No.  17.  Duhamcl,  No.  44. 
t.  18. 

Friolet.     lb. 

Lechefrion.     lb. 

Muscat  verd.    Miller,  No.  17.    Duhamel,'No.  4.4.  t.  18. 

Poire  de  Sillerie.      Knoop.  Pom.  p.  135. 

Verdasse.     lb. 

Fruit  small,  of  a  roundish  turbinate  figure,  two  inches  and 
a  half  long,  and  one  inch  and  three-quarters  in  diameter. 
Eye  open  in  a  slightly  plaited  basin.  Stalk  half  an  inch 
long,  thick,  inserted  in  a  hollow  cavity.  Skin  yellowish 
green,  and  marked  with  red  on  the  sunny  side.  Flesh  crisp 
and  tender,  with  a  sugary,  perfumed,  musky  juice. 

Ripe  the  middle  and  end  of  August. 

This  succeeds  equally  well  on  both  the  Pear  and  the 
Quince. 

17.  CuissE  Madame.     Duhamel,  No.  11.  t.  5. 

Fruit  middle-sized,  of  a  longish  pyramidal  turbinate 
figure,  widest  at  the  crown,  and  compressed  between  the 
middle  and  the  stalk,  about  two  inches  and  three  quarters 
long,  and  two  inches  in  diameter.  Ejje  small,  open  with  a 
rounded  calyx,  seated  in  a  slight  depression,  nearly  flat. 
Stalk  one  inch  and  a  half  long,  straight,  somewhat  obliquely 
inserted  without  any  cavity.  Skin  smooth  and  shining  all 
round,  of  a  yellowish  green  colour  on  the  shaded  side,  but 
19* 


222  PEARS. 

of  a  reddish  brown  when  exposed  to  the  sun.  Flesh  half 
buttery,  with  abundance  of  sugary,  perfumed,  sHghtly  musky 
juice. 

Ripe  the  beginning  and  middle  of  August. 

This  grows  strong  on  the  Pear,  but  ill  on  the  Quince. 

The  wood  of  the  Cuisse  Madame  is  long,  straight,  rather 
slender,  and  of  a  reddish  or  brownish  red  colour,  totally  dif- 
ferent from  that  of  the  Windsor  Pear,  and  differing  also  from 
that  of  our  Jargonelle. 

18.  EriNE  d'Ete.     DuhameU  No.  62.  t.  30. 
Fondante  Musquee.     lb. 

Fruit  middle-sized,  of  a  pyramidal  figure,  somewhat  like 
a  small  Jargonelle,  about  two  inches  and  three  quarters 
long,  and  one  inch  and  three  quarters  in  diameter.  Eye 
small  with  a  short  calyx,  placed  in  a  very  shallow,  plaited 
basin.  Stalk  an  inch,  strong,  inserted  without  any  cavity. 
Skin  smooth,  thin,  of  a  greenish  yellow,  with  but  little  more 
colour  when  exposed  to  the  sun.  Flesh  melting,  with  a  rich 
musky  juice. 

Ripe  the  beginning  and  middle  of  September. 

This  succeeds  equally  well  on  the  Pear  and  the  Quince. 

This  is  a  very  good  Pear,  and,  it  is  said,  had  its  name 
given  it  by  Louis  XIV. 

19.  Great  Blanquette.     JMiller,  No.  10. 
Grosse  Blanquette.     Duhamel,  No.  13. 

Roi  Louis.     Bo}i  Jard.  1827.  p.  305. 

Fruit  below  the  middle  size,  of  a  roundish  turbinate 
figure,  about  two  inches  and  a  quarter  long,  and  one  inch 
and  three  quarters  in  diameter.  Eye  rather  large  and  open. 
Stalk  an  inch  long,  stout.  Skin  smooth,  yellow,  and  tinged 
with  red  on  the  sunny  side.  Flesh  melting  and  full  of  a  rich 
Bugary  juice. 

Ripe  the  beginning  and  middle  of  August. 

This  succeeds  equally  well  on  the  Pear  and  the  Quince. 

20.  Jargonelle.  Lano;ley,  t.  61.  fig.  3.  ;  and  of  most 
English  writers,  but  not  of  Miller.      Pom.  Mag.  t.  108. 

Epargne.     Duhamel,  No.  17.  t.  7. 

Beau  Present.     lb. 

Saint  Sampson,     lb. 

Grosse  Cuisse  Madame.     Jard.  Fruit. 't.  27. 

Saint  Lambert,  \    r  ,i     t?        i   r^      i  j- 

Poire  dcs  Table  des     «/  '"■  Z'"'"^''  Gardens,  accordmg 

Princes,  j      to  the  Pom.  Mag. 

Fruit  large,   oblong,   somewhat  pyramidal,  from   three 


PEARS.  223 

inches  and  a  half  to  four  inches  long,  and  from  two  inches 
and  a  half  to  three  inches  in  diameter.  Eye  open,  with  long 
segments  of  the  calyx.  Stalk  two  inches  long,  somewhat 
obliquely  inserted.  Skin  greenish  yellow  on  the  shaded 
side,  with  a  tinge  of  brownish  red  when  exposed  to  the  sun. 
Flesh  yellowish  white,  very  juicy  and  melting,  with  a  pecu- 
liarly rich  agreeable  flavour  ;  round  the  core  it  is  gritty,  and 
more  so,  if  grafted  upon  the  Quince. 

Ripe  the  middle  and  end  of  August. 

This  is  much  better  grafted  upon  the  Pear  than  the 
Quince.  It  is,  like  all  other  summer  Pears  if  left  upon  the 
tree  till  fully  ripe,  of  short  duration  in  a  sound  state,  not 
keeping  above  a  i'ew  days  ;  but  if  gathered  while  the  fruit  is 
firm,  and  kept  in  a  cool  room,  it  may  be  continued  in  eating 
for  several  days  longer.  It  is  readily  distinguished  from  all 
other  Pears  of  its  season,  by  the  large  size  of  its  fruit,  by  its 
long  dangling  branches,  and  by  its  very  thickly  pubescent 
leaves,  particularly  in  the  early  part  of  the  summer. 

The  Jargonelle  was  certainly  brought  from  France,  of 
which  there  is  abundant  evidence.  The  Jargonelle  of  the 
French  is,  however,  not  ours,  but  an  inferior  kind,  green  on 
one  side,  and  red  on  the  other.  They  call  ours  the  Grosse 
Cuisse  JMadame,  distinguishing  it  from  the  common  Cuisse 
Madame. 

21.  Lammas.     Hort.  Soc.  Cat.  No.  373. 

Fruit  rather  small,  of  a  pyramidal  shape.  Stalk  half  an 
inch  long,  straight.  Skin  pale  yellow,  tinged  and  slightly 
streaked  with  red  on  the  sunny  side.  jF7es/i  melting.  Juice 
plentiful,  of  a  very  good  flavour. 

Ripe  the  beginning  and  middle  of  August. 

This  is  a  very  excellent  Pear  for  the  market  gardener,  as 
it  is  not  only  a  very  good  bearer,  but  the  first  strong  Pear 
that  comes  to  market,  and  the  tree  is  hardy,  and  an  erect 
handsome  grower.  It  is  in  great  plenty  in  the  Lynn  and 
Wisbeach  markets. 

22.  Little  Muscat.     Miller,  No.  5. 
Petit  Muscat.     Duhamel,  No.  1.  t.  1. 
Sept-en-gueule.     /6. 

Fruit  very  small,  somewhat  turbinate,  little  more  than  an 
inch  long,  and  scarcely  an  inch  in  diameter.  E^Je  small,  with 
a  reflexed  calyx  prominently  placed  on  the  summit.  Stalk 
half  an  inch  long,  straight,  inserted  without  any  cavity.  Skin 
yellow,  coloured  with  dull  red  on  the  side  next  the  sun. 
Flesh  white,  with  a  sugaiy  musky  perfume. 


224  PEARS. 

Ripe  the  middle  and  end  of  July ;  the  first  Pear  which 
ripens. 

It  succeeds  on  both  the  Pear  and  the  Quince. 

23.  London  Sugar.     JVursery  Catalogues. 

Fruit  below  the  middle  size,  turbinate,  and  rather  nar- 
rowed at  the  crown,  about  two  inches  long,  and  one  inch 
and  three  quarters  in  diameter.  Eye  small,  with  a  conni- 
vent  calyx,  rather  prominently  placed,  and  surrounded  by 
irregular,  puckered,  apparently  blistered  plaits.  Stalk  an 
inch  long,  slender,  inserted  in  a  small  oblique  cavity.  Skin 
pale  green,  approaching  to  a  pale  lemon  colour  -when  fully 
ripe,  with  a  slight  brownish  tinge  when  fully  exposed  to  the 
sun.  Flesh  tender  and  melting.  Juice  saccharine,  of  a 
rich  musky  flavour. 

Ripe  the  end  of  July  and  beginning  of  August. 

The  branches  of  this  tree  are  long,  slender,  and  for  the 
most  part  drooping,  in  the  manner  of  the  Jargonelle.  It  is 
an  excellent  early  fruit,  and  a  hardy  bearer,  and  may  be 
found  in  great  plenty,  in  the  Norwich  markets,  under  this 
name.  It  is  very  much  like  the  Madeleine,  figured  in  the 
Pomological  Magazine  ;  but  its  branches  are  pendulous,  in 
the  Madeleine  they  are  ascending. 

24.  Long  Stalked  Blanquet.     Pom  J^Iag.  t.  41. 
Blanquet  a  longue  queue.     Duhamel,  No.  15.  t.  6.  f.  B. 
Fruit  small,  growing  in  clusters,  inversely  egg-shaped, 

about  two  inches  Ions;,  and  one  inch  and  a  half  in  diameter. 
Eye  crumpled,  prominently  seated  on  the  summit.  Stalk 
one  inch  and  a  half  long,  slender,  inserted  without  cavity. 
Ski7i  deep  clear  green.  Flesh  tender,  crisp,  juicy,  sweet, 
and  excellent. 

Ripe  near  the  end  of  July. 

This  grows  strong  on  the  Pear,  middUng  on  the  Quince. 
A  good  early  Pear,  and  a  great  bearer ;  very  sweet,  crisp, 
and  juicy,  and  not  rotting  so  soon  as  most  of  the  Pears  of 
the  same  season. 

25.  Madeleine.     Po7n.  J\Iag.  t.  51. 
Magdalene.     Jard.  Fruit.  Vol.  iii.  t.  26. 

Citron  des  Cannes.  Of  the  French,  according  to  the 
Pom.  JVIag. 

Fruit  below  the  middle  size,  turbinate,  with  a  thickening 
on  one  side  of  the  stalk,  about  two  inches  and  three  quarters 
long,  and  two  inches  and  one  quarter  in  diameter.  Eye 
slightly  hollowed.  Stalk  an  inch  long,  slender,  rather  ob- 
liquely inserted.     Skin  yellowish  green,  with  a  little  light 


PEARS.  225 

bloom  upon  it,  and  a  slight  tinge  of  red  when  fully  exposed 
to  the  sun.  Flesh  white,  meUtng,  buttery,  sweet,  and  high 
flavoured. 

Ripe  the  latter  part  of  July. 

This  is  said  to  have  received  its  name  from  its  ripening 
about  the  time  of  the  Fete  de  Sainte  Magdalene  (22d  July.) 
I  have  not  quoted  the  figure  of  the  Madeline,  or  Citron  des 
Carmes,  of  Duhamel,  because  it  does  not  appear  to  be  what 
the  French  now  consider  the  Madeline. 

26.  Mansuette.     Duhamel,  No.  92.  t.  58.  f.  1. 
Sohtaire.      Ih. 

Mansuette  Solitaire.     Jard.  Fruit,  t.  43. 

Fruit  pretty  large,  of  a  somewhat  turbinate  figure,  com- 
pressed below  the  middle,  and  a  little  incurved  towards  the 
stalk  ;  about  three  inches  and  three  quarters  long,  and  two 
inches  and  three  quarters  in  diameter.  Eye  rather  small, 
with  an  erect  calyx,  placed  in  a  deep,  plaited,  angular  basin. 
Stalk  an  inch  long,  bent,  very  obliquely  inserted  in  an  irre- 
gular cavity.  Skin  green,  spotted  with  brown ;  but  as  it 
ripens  it  becomes  yellow  and  tinged  with  red.  Flesh  white, 
half  melting,  and  full  of  a  well  flavoured  juice. 

Ripe  the  beginning  and  middle  of  September. 

This  is  bettor  grafted  on  the  Quince  than  on  the  Pear. 

27.  Musk  Summer  Bonchretien.     JVursery  Cat. 

Bonchretien  d'E'te  Musquee.      Duhamel.  No.  91.  t.  48. 

Fruit  above  the  middle  size,  somewhat  pyramidal,  com- 
pressed between  the  middle  and  the  stalk,  about  three  inches 
long,  and  two  inches  and  a  half  in  diameter.  Eye  rather 
large  and  open,  with  a  crisp  calyx,  placed  in  a  wide,  irregu- 
lar, angular  basin.  Stalk  one  inch  and  a  half  long,  enlarged 
next  the  branch,  and  somewhat  obliquely  inserted  with  but 
little  cavity.  Skin  greenish  yellov/,  with  a  little  gray  rus- 
set ;  but  on  th3  sunny  side  of  a  brownish  red,  full  of  rough 
russetty  specks.  Flesh  white  and  crisp,  with  an  abundant, 
sugary,  high-flavoured  musky  juice. 

Ripe  the  beginning  and  middle  of  September. 

This  does  not  succeed  at  all  upon  the  Quince. 

It  is  sold  by  many  nurserymen  for  the  Summer  Bonchre'- 
tien,  a  different  Pear.  The  wood  and  manner  of  growth  of 
the  Musk  Bonchretien  is  a  good  deal  like  the  Jargonelle  ; 
but  the  leaves  of  this  are  smooth  at  all  times,  in  the  Jargo- 
nelle  they  are  covered  with  a  thick  pubescent  down,  espe- 
cially in  the  spring  and  early  part  of  the  summer  months, 

28.  Orange  Tulipee.     Duhamel,  No.  79.  t.  4J, 


226  PEARS. 

Poire  aux  Mouches.     DuhameU  No.  79.  t.  41. 

Fruit  pretty  large,  of  an  oval,  turbinate  figure,  about  three 
inches  long,  and  two  inches  and  a  half  in  diameter.  Eye 
small,  with  a  recurved  calyx,  seated  in  a  pretty  deep,  plaited 
basin.  Stalk  short,  inserted  in  a  narrow  angular  cavity. 
Skin  green  on  the  shaded  side,  but  of  a  brownish  red,  with 
gray  specks,  where  exposed  to  the  sun.  Flesh  melting, 
with  an  agreable  juice. 

Ripe  the  beginning  and  middle  of  September. 

This  succeeds  equally  on  both  the  Pear  and  the  Quince. 

29.   Prince's  Pear.     Miller,  No.  29. 

Chair  a  Dame.      Duhamel,  No.  41.  t.  16. 

Cher  Adame.     lb. 

Poire  de  Prince.     lb. 

Fruit  above  the  middle  size,  somewhat  round,  but  turbi- 
nate, and  bent  at  the  neck,  about  two  inches  and  a  quarter 
long,  and  two  inches  in  diameter.  Eye  small,  open,  with  an 
acute  calyx,  in  a  shallow  slightly  angular  basin.  Stalk  half 
an  inch  long,  strong,  very  obliquely  inserted.  Skin  grayish 
russet,  turning  yellow  with  gray  specks  as  it  becomes  ripe, 
and  of  a  marbled  red  on  the  sunny  side.  Flesh  rather  crisp, 
with  an  abundant  sweet  highly-flavoured  juice. 

Ripe  the  middle  and  end  of  August. 

This  succeeds  on  both  the  Pear  and  the  Quince. 
,30.  Red  Muscadel.     Miller,  No.  4. 

Bellissime  d'E'te.     Duhamel,  No.  80.  t.  42. 

Supreme.      lb. 

Fruit  middle-sized,  turbinate,  about  three  inches  long, 
and  two  inches  and  a  half  broad.  Eye  rather  deeply  sunk 
in  an  obtuse-angled  basin.  Stalk  an  inch  long,  rather  slen- 
der, and  somewhat  obliquely  inserted.  Skin  pale  yellow, 
slightly  covered  with  thin  russet,  on  the  sunny  side  of  an 
orange  or  bright  red.  Flesh  tender.  Juice  plentiful  and 
saccharine. 

Ripe  the  beginning  and  middle  of  August. 

This  succeeds  on  both  the  Pear  and  the  Quince. 

The  Red  Muscadel  generally  produces  a  second  crop  of 
fruit,  which  ripens  about  the  middle  or  end  of  September, 
but  they  are  not  so  good  as  the  former.  It  is  a  handsome 
upright  growing  tree,  and  a  very  excellent  bearer. 

31.  Roi  d'E'te.     Duhamel,  No.  34.  t.  12. 

Gros  Rousselet.     Jb. 

Fruit  middle-sized,  of  a  pyramidal  turbinate  figure,  about 
three  inches  long,  and  two  inches  and  a  quarter  broad.  Eye 
small,  open,  placed  on  a  nearly  flat  crown.     Stalk  one  inch 


PEARS.  227 

and  three  quarters  long,  slender,  but  considerably  thickened 
next  the  fruit,  where  it  is  inserted  in  a  small  regular  cavity. 
Skin  rough,  of  a  pale  green,  but  on  the  sunny  side  of  a  dull 
red,  covered  all  over  with  numerous  gray  russetty  specks. 
Flesh  half  buttery,  and  melting,  with  a  very  agreeable  sugary 
sub-acid  juice. 

Ripe  the  end  of  August  and  beginning  of  September. 

This  succeeds  on  both  the  Pear  and  the  Quince. 

32.   RoussELET  DE  Rheims.      Duhaniel,  No.  32.  t.  11. 

Petit  Rousselet.     Jard.  Fruit,  t.  31. 

Fruit  small,  of  a  pyramidal  figure,  about  the  size  and 
shape  of  the  Rousselet  d'Hiver,  but  more  tapering  to  the 
stalk  ;  two  inches  and  a  quarter  long,  and  one  inch  and 
thiee  quarters  in  diameter.  Eye  small,  open,  placed  on  a 
flat,  somewhat  depressed  apex.  Stalk  an  inch  long,  thick, 
inserted  without  any  cavity.  Skin  greenish  gray,  becoming 
yellow  as  it  ripens,  with  numerous  dark  russetty  specks,  and 
some  dark  colouring  on  the  side  exposed  to  the  sun.  Flesh 
half  buttery,  and  melting,  with  a  very  high  flavoured  musky 
juice. 

Ripe  the  end  of  August  and  beginning  of  September. 

This  succeeds  very  well  on  both  the  Pear  and  the  Quince. 

33.  SabixNe  D'E'Tfi.     Hort.  Trans.  Vol.  4.  p.  275. 
Fruit  of  a  pyramidal  form,  broadest  at  the  crown,  and 

tapering  to  a  round  blunt  point  at  the  stalk.  Eye  small,  not 
deeply  sunk.  Stalk  an  inch  long,  inserted  in  a  shallow  ca- 
vity. Skin  perfectly  smooth  and  even,  of  a  yellow  colour 
on  the  shaded  side,  and  of  a  fine  scarlet,  minutely  dotted 
when  exposed  to  the  sun.  Flesh  white,  or  nearly  so,  melt- 
ing, juicy,  and  highly  perfumed. 

Ripe  the  beginmng  and  middle  of  August. 

Raised,  in  1819,  by  M.  StofFels  of  Mechlin,  and  named 
by  him  after  Mr.  Sabine,  at  that  time  Secretary  to  the  Hor- 
ticultural Society  of  London. 

34.  Seigneur  d'E'te.     Hort.  Trans.  Vol.  iv.  p.  276. 
Fruit  above  the  middle  size,  of  a  blunt  oval  fig-ure.    Skin 

of  a  fine  orange,  with  bright  scarlet  on  the  sunny  side,  sprin- 
kled with  small  brown  spots,  and  partially  marked  with 
larger  ones  of  the  same  colour.  Flesh  melting,  with  an  ex- 
tremely small  cone,  and  a  rich  high-flavoured  juice. 

Ripe  the  beginning  and  middle  of  September. 

This  very  beautiful  Pear  has  been  known  in  Flanders 
many  years,  fruit  of  which  were  sent  to  this  country  by  M. 
Stoffels  of  Mechlin,  and  exhibited  at  the  Horticultural  So- 
ciety, in  1819. 


228 


PEARS. 


35.  Skinless  Pear.     Miller,  No.  13. 
Poire  sans  Peau.     Duhamel,  No.  35.  t.  13. 
Fleur  de  Guignes.     lb. 

Fruit  below  the  middle  size,  of  a  somewhat  pyramidal 
figure,  about  two  inches  and  a  half  long,  and  one  inch  and 
three  quarters  in  diameter.  Eye  small,  nearly  closed,  slight- 
ly depressed.  Stalk  one  inch  and  a  half  long,  slender,  ra- 
ther crooked,  inserted  in  a  small  cavity.  Skin  extremely 
thin,  smooth,  pale  green,  with  a  few  gray  specks  ;  on  the 
sunny  side  yellow,  marbled  with  light  red.  flesh  melting, 
with  a  most  excellent  sweet  and  perfumed  juice. 

Ripe  the  beginning  and  middle  of  August. 

This  grows  strong  on  the  Pear,  but  middling  on  the 
Quince. 

36.  Summer  Bonchretien.  JMiller,  No.  34.  Pom, 
Mag.  t.  14. 

Bonchretien  d'E'te.     DuhameU  90.  t.  47.  f.  4. 

Gracioli.   lb.  according  to  the  Pom.  JMag. 

Die  Sommer  Christbirne.     Pom.  Aust.  Vol.  1.  p.  38. 

Fruit  large,  irregularly  pyramidal,  about  four  inches  long, 
and  three  inches  in  diameter,  exceedingly  knobby  and  irre- 
gular in  its  outline,  particularly  about  the  eye.  Eye  small, 
prominent,  in  a  narrow,  shallow,  obtuse-angled  basin.  Stalk 
two  inches  and  a  half  long  irregular  and  crooked,  very  ob- 
liquely inserted,  in  a  knobby,  irregular  cavity.  Skin,  when 
fully  ripe,  of  a  pale  lemon  colour,  very  slightly  tinged  with 
red  on  the  sunny  side,  and  covered  all  over  with  small  green 
dots.  Flesh  yellowish,  breaking,  firm,  juicy,  very  sweet 
and  excellent.     Cone  very  small,  placed  near  the  eye. 

Ripe  the  middle  of  September. 

This  will  take  on  both  Pear  and  Quince,  but  should  never 
be  grafted  on  the  latter  stock. 

A  very  excellent  old  Pear,  mentioned  by  Parkinson,  and 
by  many  modern  Pomologists  in  France,  Italy,  Holland, 
and  Germany,  under  various  other  names,  not  necessary  to 
quote  here  as  synonymes. 

It  succeeds  best  in  this  country  on  an  east  or  west  wall, 
being  rather  too  tender  for  an  open  standard. 

37.  Summer  Francreal.     Pom.  Mag.  t.  106. 
Francreal   d'E'te.      Diets,   Pom. 

Vol.  iii.  p.  245. 
Fondante,  Knoop.  Pom.  93.  t.  3.    \  according  to  the 
France  Cancel,  lb.  ^      "—     t^^-- 

Gros   Micet   d'E'te.        Of  some 

French  Gardens, 


Pom.  Mag. 


PEARS.  229 

Fruit  rather  large,  turbinate,  thickest  about  two-thirds 
from  the  stalk,  diminishing  a  little  to  the  (^e,  about  three 
inches  and  a  quarter  long,  and  three  inches  in  diameter. 
Eye  connivent,  moderately  depressed.  Stalk  short  and  thick. 
Skin  green,  nearly  smooth,  becoming  pale  yellowish  green, 
after  the  fruit  has  been  gathered  some  time,  and  is  fit  for  ta- 
ble. Flesh  white,  firm,  juicy,  becoming  buttery  and  melt- 
ing, rich  and  excellent. 

Ripe  the  middle  of  September. 

A  very  hardy  tree,  and  a  great  bearer  as  an  open  standard. 

38.  Williams's  Bonchretien.  Hort.  Trans.  Vol.  ii. 
p.  250.  t.  16. 

Frm7  pretty  large,  of  an  irregular  pyramidal,  and  some- 
what truncated  form,  from  three  to  four  inches  long,  and 
from  two  to  three  inches  in  diameter.  Eye  seated  on  the 
summit,  and  never  in  a  hollow  or  cavity,  as  in  other  varieties 
called  Bonchretien.  Stalk  an  inch  long,  very  gross  and 
fleshy.  Skin  pale  green,  mottled  all  over  with  a  mixture  of 
darker  green  and  russet  brown,  becoming  yellowish  and 
tinged  with  red  on  the  sunny  side  when  fully  ripe.  Flesh 
whitish,  very  tender  and  delicate,  abounding  with  a  sweet 
and  agreeably  perfumed  juice. 

Ripe  the  end  of  August  to  the  middle  of  September. 

This  Pear  appears  to  have  sprung  up  from  seed  in  the 
garden  of  Mr.  Wheeler,  a  schoolmaster  at  Aldermaston,  in 
Berkshire,  previously  to  1770,  as  it  was  then  a  very  young 
plant.  An  account  of  it  was  published  by  the  Horticultural 
Society,  as  above,  in  1816,  at  which  time  the  garden  in 
which  the  tree  grew  was  in  the  possession  of  William  Con- 
greve,  Esq. 

39.  Windsor.      Of  all  English  Gardens. 

Fruit  middle-sized,  oblong,  obovate,  not  either  pyrami- 
dal or  turbinate,  being  widest  above  its  middle,  tapering 
to  the  crown,  and  suddenly  contracted  towards  the  stalk, 
where  it  is  slender ;  about  three  inches  and  half  long,  and 
two  inches  and  a  quarter  in  diameter.  Eye  small,  with  a 
connivent  calyx,  prominently  placed  on  the  summit.  Stalk 
an  inch  long,  slender,  convexly  inserted  without  any  cavity. 
Skin  yellowish  green,  full  of  small  green  specks,  becoming 
yellow  when  fully  ripe,  and  tinged  with  orange  on  the  sun- 
ny side.  Flesh  white,  soft,  with  a  little  grit  at  the  core,  and 
a  sugary  astringent  juice. 

Ripe  the  end  of  August  and  beginning  of  September. 

20 


230  PEARS. 

1  have  not  quoted  any  synonymes  of  this  Pear  from  fb* 
reign  authors,  not  being  able  to  satisfy  myself  of  their  iden- 
tity with  it.  Duhamel's  figure  of  Cuisse  Madame  is  pyra- 
midally turbinate,  evidently  a  different  frtiit. 

The  wood  of  the  Windsor  Pear  is  very  stout,  never  pro- 
ducing laterals,  perfectly  erect,  so  much  so  as  to  be  rea- 
dily distinguished  in  the  nurseiy  from  every  other  sort.  The 
tree  is  by  no  means  a  hardy  one,  being  very  liable  to  canker, 
especially  when  planted  either  on  gravelly  or  cpld  wet  soils. 

Yut  ^^'^'  }  ^^  ^'*^  -^'''^^^  Gardens. 

Fruit  rather  small,  turbinate,  about  two  inches  long,  and 
one  inch  and  three  quarters  in  diameter,  generally  a  little  flat- 
tened on  the  opposite  sides.  Eye  small,  opens  with  a  very 
small  calyx,  seated  in  a  rather  shallow  uneven  basin.  Stalk 
an  inch  long,  rather  slender,  obliquely  inserted,  without  any 
cavity.  Skin,  of  a  very  thick  russetty  brown,  thickly  co- 
vered with  round  gray  specks,  and  generally  a  little  colour- 
ed when  exposed  to  the  sun.  Flesli  breaking  and  tender, 
with  a  very  sugary,  rich,  and  highly  perfumed  juice. 

Ripe  the  middle  and  end  of  September. 

The  trees  of  this  very  valuable  variety  grow  large,  and 
the  branches  are  drooping  hke  those  of  the  Jargonelle,  but 
much  more  slender  and  numerous.  A  very  hardy  bearer, 
brought  from  Holland  by  the  late  Thomas  Harvey,  Esq., 
and  planted  in  his  garden  at  Catton,  near  Norwich,  about 
sixty  years  ago,  along  with  some  plants  of  the  Dutch  Mig- 
nonne  Apple,  both  sorts  of  which  are  now  growing. 


Sect.  III.  — Aitumnal- Round-fruited, 

41.   AsTON  Town.     Hooker,  Pom.  Lond.  t.  18. 

Aston  Town.     Pom.  Mag.  t.  139. 

iVdii  middle-sized,  of  a  roundish  turbinate  figure,  some- 
what like  a  narrow-crov.ned  Crasanne,  but  more  tapered 
next  the  stalk,  about  two  inches  and  a  half  deep,  and  nearly 
the  same  in  diameter.  Eye  small,  shallow.  Stalk  one  inch 
and  a  half  long,  slender,  protruding  in  a  direct  line  from  the 
base,  and  inserted  with  but  little  cavity.  Skin  pale  greenish 
whita,  rugose,  covered  with  numerous  gray  russetly  specks, 
like  the  Crasanne.  Flesh  tender,  buttery,  and  full  of  a  most 
excellent  saccharine  perfumed  juice. 


PEARS.  231 

Ripe  the  beginning  and  to  the  end  of  October. 

Branches  long  and  rather  slender,  flagelHform,  with  a 
manner  of  growing  pecuUar  to  this  tree,  that  is,  a  tendency 
to  twist  round  in  growing  upwards  ;  so  that  at  a  distance, 
when  planted  as  a  standard,  it  may  be  distinguished  from 
every  other  sort. 

This  most  excellent  Pear  is  at  present  but  little  known 
in  many  parts  of  England.  It  is,  however,  well  known,  and 
extensively  cultivated  in  the  north-west  counties  of  Lancas- 
ter., Chester,  and  Hereford.  In  the  latter  county,  particu- 
larly at  Shobden  Court,  and  at  Garnstone,  it  is  grown  in 
abundance,  both  on  walls,  espaliers,  and  on  open  stand- 
ards, v/here  it  furnishes  constant  crops  of  most  perfect 
fruit,  fully  equal  in  goodness  to  those  of  the  Crasanne,  which 
it  somewhat  resembles.  It  was  raised  many  years  ago  at 
Aston,  in  Cheshire. 

42.  AuTU3iN  Bergamot.  Miller,  No.  32.  Pom.  Mag. 
t.  120. 

f.  J.  ,      -i  Hort.  Soc.    Cat.    No.  52.     lb. 

Common  Bergamot,      {       ^^^    ^^     according  to  the 

lork  Bergamot,        ^         Pom.  Ma^^. 

Fruit  small,,  approaching  the  middle  size,  depressed,  glo- 
bular, about  two  inches  and  a  half  deep,  and  the  same  in  di- 
ameter. Eye  small,  open,  in  a  regular-formed  shallow 
depression.  Stalk  short  and  thick,  inserted  in  a  rather 
wide  funnel-shaped  cavity.  Skin  rather,  rough,  yellowish 
green ;  but  of  a  dull  brown  on  the  sunny  side,  and  full  of 
gray  scabrous  specks.  FlesJt  whitish,  melting,  a  little  gritty 
next  the  core,  with  a  sugary  and  richly  perfumed  juice. 

Ripe  the  beginning  of  October,  and  good  till  the  end. 

This  succeeds  well  on  both  the  Pear  and  the  Quince. 

I  have  not  quoted  Duhamel,  as  he  has  given  two  figures 
of  his  Bergamotte  d^Automne,  neither  of  which  appears  to 
correspond  with  our  Autumn  Bergamot. 

It  is  one  of  the  best  Pears  of  the  season,  and  it  is  also  one 
of  the  most  ancient,  supposed  to  have  been  in  England 
ever  since  the  time  of  Julius  Cassar. 

43.  Belle  et  Bonne.     Pom.  Mag.  t.  IIS. 
Belle  et  Bonne.      Baumcmn^s  Catalogue. 

Schone  und  Gute.  Tascheabuch,  p.  431.,  according  to 
the  Pom.  Mag.  - 

Fruit  large,  globular,  depressed,  about  three  inches  deep, 
and  three  inches  and  a  half  in  diameter.  Eije  large,  open, 
with  short  crumpled  segments  of  the  calyx,  in  a  shallow  and 


232 


PEARS. 


rather  uneven  depression.  Stalk  one  inch  and  a  half  long, 
curved,  slightly  inserted  in  a  narrow  cavity.  Skin  pale  yel- 
low, mixed  with  green,  a  little  russetty  on  the  sunny  side, 
and  slightly  tinged  with  a  few  faint  streaks  of  pale  brown. 
Flesh  white,  a  little  gritty,  but  soft  and  mellow,  with  a  sac- 
charine, rich,  and  perfumed  juice. 

Ripe  the  end  of  September,  and  is  good  for  two  or  three 
weeks. 

It  succeeds  well  on  both  the  Pear  and  the  Quince. 

This  very  valuable  variety  was  introduced  by  the  Horti- 
cultural Society  in  1826,  to  whom  it  was  sent  by  Messrs. 
Baumann  of  Boll  wilier.  It  has  been  cultivated  here  under 
the  erroneous  names  of  Charles  d'Autriche  and  Belle  de 
Bruxelles,  both  of  which  are  different  fruits  from  this. 

44.  Bergamotte  Cadette.  Duhamel,  No.  54.  t.  44. 
f.  2. 

Poire  de  Cadette.     Ih. 

Fruit  middle-sized,  roundish,  or  sub-turbinate,  about  two 
inches  and  three  quarters  deep,  and  the  same  in  diameter. 
Eye  small,  almost  closed,  very  little  sunk  in  a  somewhat 
flatted  apex.  Stalk  an  inch  long,  thick,  inserted  in  a  rather 
shallow  angular  cavity.  Skin  smooth,  yellowish,  and  sha- 
ded with  red  on  the  sunny  side.  Flesh  and  Juice  excellent, 
little  inferior  to  any  of  the  other  Bergamots. 

Ripe  the  beginning  and  middle  of  October. 

This  succeeds  both  on  the  Pear  and  the  Quince. 

45.  Bkzy  d'Heri.      DuhameU  No.  23. 
Besideri.     Miller,  No.  45. 

Fruit  middle-sized,  of  a  somewhat  roundish  ovate  figure, 
about  two  inches  and  a  half  long,  and  two  inches  and  a  quar- 
ter m  diameter.  Eye  open,  flat.  Stalk  one  inch  and  a 
quarter  long,  slender,  curved.  Skin  smooth,  pale  green, 
inclining  to  yellow,  slightly  tinged  with  red  on  the  sunny 
side.  Flesh  rather  dry,  and  but  indifferent  for  eating,  but  it 
bakes  well. 

In  use  October  and  November. 

This  Pear  takes  its  name  from  Heri,  a  forest  in  Bretagne, 
between  Rennes  and  Nantes,  where  it  was  found  in  a  wild 
state. 

46.  Bezy  de  laMotte.  Duhamel,  82.  t.  44.  f.  5.  Pom. 
Mag.  t.  143,  Hort.  Tians.  Vol.  v.  p.  132.  t.  2.  f.  2. 
Hort.  Soc.  Cat.  No.  123. 

Bin  Armudi,  >  Of  some  Collections,   accord- 

Beurre  blanc  de  Jersey,   )      ing  to  the  Pom.  Mag. 


PEARS. 


233 


Fruit  pretty  large,  of  a  roundish  turbinate  figure,  about 
three  inches  deep,  and  the  same  in  diameter.  Eye  small, 
open,  sunk  in  a  round  shallow  basin.  Stalk  an  inch  long, 
bent,  strong,  and  inserted  in  a  small  but  widish  cavity.  Skin 
yellowish  green,  covered  with  gray  russetty  specks,  becom- 
ing yellow  when  fully  ripe.  Flesh  white  and  melting,  with  a 
rich,  sugary,  high-flavoured  juice. 

Ripe  the  beginning  and  middle  of  October,  and  will  keep 
till  the  end  of  November. 

This  succeeds  on  both  the  Pear  and  the  Quince.  It  bears 
very  well  on  a  standard,  but  better  as  an  espalier.  The 
fruit  is  generally  larger  than  the  specimen  figured  in  the 
Horticultural  Transactions.  It  is  a  most  excellent  Pear, 
and  well  deserves  cultivation. 

47.  CjHxVrles  d'Autriche.  Hort.  Trans,  Vol.  iii.  p. 
120.     lb.   Vol.  iv.  p.  521. 

F^'uit  large,  very  handsome,  about  three  inches  and  a  half 
long,  and  three  inches  broad,  in  colour  something  like  a 
white  Beurre,  but  in  shape  more  convex  and  irregular.  Eye 
in  a  confined  hollow,  not  deeply  sunk.  Sialk  an  inch  long. 
Skin  greenish  yellow,  profusely  sprinkled  with  brown  specks, 
and  partially  russetted.  Flesh  white,  melting,  very  juicy., 
with  a  rich  high  flavour,  but  with  little  perfume. 

Ripe  the  beginning  to  the  end  of  November. 

A  very  fine  and  beautiful  fruit,  raised  by  Dr.  Van  Mons, 
and  sent  to  the  Horticultural  Society,  where  it  was  exhibited 
in  November,  1816. 

48.  Crasanne.  Langley,  t.  65.  f.  5.  Miller,  No.  46. 
Dw/iame/,  No.  49.  t.  22. 

Beurre  Plat.     Knoop.  Pom.  p.  154. 

Fruit  above  the  middle  size,  of  a  roundish  turbinate 
figure,  about  two  inches  and  a  half  deep,  and  a  little  more  in 
diameter.  Eye  saioil,  and  placed  in  a  deep  narrow  basin, 
something  like  the  eye  of  an  apple.  iS/«/A'  one  inch  and  a 
quarter  long,  crooked,  slender,  and  inserted  in  an  open  shal- 
low cavity.  Skin  greenish  yellov/,  thinly  covered  with  a 
reticulated  gray  russet.  Flesh  ex.tremely-  tender,  buttery, 
and  full  of  a  rich,  saccharins  juice. 

Ripe  the  beginning  of  November,  and  will  keep  till 
Christmas. 

This  succeeds  on  boLh  the  Pear  and  the  Quince  ;  but  it 
is  much  better  grafted  upon  the  Pear  stock. 

M.  de  la  Quintinie  says,  the  Crasanne  takes  its  name 
from  ecrase  (flattened  or  crushed,)  its  form  generally  giving 
20* 


234  PEARS. 

to  the  fruit  the  appearance  of  having  been  pressed  down. 
It  is  a  most  excellent  bearer  upon  an  east  or  south-east  wall, 
and  one  of  the  very  best  Pears  of  its  season. 

Its  time  of  keeping  in  perfection  may  be  considerably 
lengthened,  by  gathering  the  crop  at  three  different  tijnes  ; 
the  first,  a  fortnight  or  more  before  it  is  ripe  ;  the  second  a 
week  or  ten  days  afterwards  ;  and  the  third,  when  fully  ripe  : 
this  last  gathering  will  be  the  first  to  be  brought  to  table, 
the  middle  gathering  the  next,  and  the  first  will  be  the  last 
in  succession. 

By  this  mode  of  proceeding,  this,  as  well  as  all  the  Au- 
tumnal Pears,  may  be  kept  several  weeks  longer  in  per- 
fection, especially  after  hot  summers,  than  by  the  usual  me- 
thod of  waiting  till  the  crop  is  ripe,  and  then  gathering  the 
whole  at  once. 

49.  Double  d'Automne.     Hort.  Soc.  Cat.  No.  227. 

Fruit  middle-sized,  in  the  form  of  a  Bergamot,  hand- 
somely round,  without  angles,  and  tapering  towards  the 
stalk.  Fye  small,  open,  with  very  short  segments  of  the  ca- 
lyx, sunk  in  a  handsome,  round,  shallow  basin.  Stalk  three 
quarters  of  an  inch  long,  inserted  in  a  small  oblique,  slightly- 
lipped  cavity.  Skin  an  entire  cinnamon  russet,  through 
which  a  little  green  appears,  the  whole  covered  with  nume- 
rous light  gray  specks.  Flesh  white,  breaking,  a  little  gritty, 
but  mellow.  Juice  saccharine,  very  excellent,  with  a  little 
perfume. 

Ripe  the  end  of  October,  and  good  all  November. 
A  very  handsome  new  Pear,  and  very  excellent  when  in 
perfection. 

50.  EcHASsERY.  Miller,  No.  55.  DuhameU  No.  66. 
t.  32. 

Bezy  de  Chassery.     Ih. 

Bezy  de  Landry.     Knoop.  Pom.  p.  134. 

Poire  d'CEuf.     lb. 

Fruit  middle-sized,  of  a  roundish,  turbinate  figure,  some- 
thing like  a  Citron,  or  the  Ambrette,  but  smaller  next  the 
stalk,  about  two  inches  and  a  half  long,  and  two  inches  in 
diameter.  Eye  small,  with  an  open  flat  calyx,  placed  in  a 
shallow  plaited  basin.  Stalk  one  inch  and  a  quarter  loEg, 
straight,  a  little  knobby,  inserted  in  an  irregularly-formed  ca- 
vity. Skin  smooth,  green,  with  a  few  gray  specks,  becoming 
yellow  as  it  ripens.  Flesh  melting  and  buttery,  with  a  rich, 
sugary,  perfumed  juice. 


PEARS.  235 

Ripe  in  November,  and  will  generally  keep  good  till  Christ- 
mas. 

This  succeeds  on  both  the  Pear  and  the  Quince. 

61.  Elton.     Hort.  Trans.  Vol.  ii.  p.  1.  t.  1. 

Ft'uit  middle-sized,  of  an  oval  figure,  a  little  broader  to- 
wards the  crown.  Eye  very  small,  nearly  free  from  the  seg- 
ments of  the  calyx,  and  very  slightly  imbedded.  Stalk  ra- 
ther stout,  straight,  and  deeply  inserted.  Skin  of  a  greenish 
russetty  gray,  with  numerous  specks  of  a  darker  russet,  and 
tinged  with  orange  on  the  sunny  side,  which  is  generally  to- 
wards the  stalk,  as  the  fruit  is  mostly  pendent  from  the  ex- 
tremities of  the  branches.  Flesh  crisp  when  in  perfection, 
and  of  an  excellent  flavour  ;  but  will  be  mealy  if  kept  too 
long  from  the  tree. 

Ripe  the  middle  of  September,  and  by  gathering  at  differ- 
ent times,  may  be  kept  five  weeks.  Its  season  generally 
terminates  with  the  commencement  of  the  Autumn  Berga- 
mot. 

In  1812,  the  original  tree,  about  170  years  of  age,  was 
standing  in  an  orchard  in  the  Parish  of  EUon,  in  Hereford- 
shire, from  whence  it  received  its  name  from  Mr.  Knight, 
who  thinks  it  may  remain  in  health  three  centuries,  as  it  is 
now  in  a  very  vigorous  state  of  growth.  It  is  much  better 
as  an  open  standard  than  if  cultivated  against  a  wall. 

62.  Gansel's  Bergamot.  Hooker^  Pom.  Lond.Vl. 
Pom.  Mao:  t.  35. 

Brocas  Bergamot.      Of  some  English  JYurseries. 

Ives's  Bergamot.      Of  the  JYorivich  Gardens. 

Bonne  Rouge.      Of  the  French  Gardens. 

Fruit  ovate,  very  much  flattened  at  the  crown,  of  a  very 
regular  figure,  quite  destitute  of  angles,  about  three  inches 
deep,  and  three  inches  and  a  half  in  diameter.  Eye  small, 
with  a  very  short  calyx.  Stalk  short  and  fleshy,  thickening 
on  the  back  of  its  bent  part.  Skin  dull  brown,  hke  that  of 
the  Brown  Beurre,  a  little  marked  with  dashes  of  a  deeper 
colour.  Flesh  white,  melting,  very  sweet,  rich,  and  high 
flavoured. 

Ripe  the  middle  of  November,  and  will  keep  good  a  month. 

This  mo<t  excellent  Pear  was  obtained  from  a  seed  of  the 
Autumn  Bergamot,  by  Lieutenant-General  Gansel,  at  his 
seat  at  Donneland  Hall,  near  Colchester,  about  half  a  cen- 
tury ago,  namely,  in  1768.  The  Bonne  Rouge  of  the 
French  is  evidently  the  same  sort.  How  it  came  to  be 
named  Brocas  Bergamot  does  not  appear ;  the  fruit  bearing 
this  name  on  the  Continent  is  the  Easter  Bergamot. 


236  PEARS. 

53.  Green  Sylvange.     Horf.  Trans.  Vol.  v.  p.  430. 

Sylvange  Vert.      Hort.  Soc.  Cat.  No.  585.  " 

Bergamotte  Sylvange.     Jard.  Fruit,  t.  33. 

Fruit  middle  sized,  in  shape  somewhat  like  a  Berga- 
mot.  It  is  swoln  in  the  middle,  and  irregular  in  its  outline, 
usually  flattened  towards  the  head ;  rounded  towards  the 
stalk,  or  terminated  by  a-very  blunt  point.  Eije  small,  and 
lies  in  a  slightly  depressed  hollow,  the  edge  of  which  is  stud- 
ded with  small  knobs.  Stalk  short,  slender,  obliquely  in- 
serted under  a  slight  lip.  Skin  rough,  of  a  bright  green  on 
the  shaded  side  ;  but  where  exposed  to  the  sun  of  a  deeper 
green,  sprinkled  with  gray  spots,  and  marked  with  almost 
black  blotches.  Flesh  green  near  the  skin,  white  in  the 
centre,  fine,  soft,  and  melting,  with  a  saccharine  juice  of  a 
peculiarly  agreeable  flavour. 

Ripe  in  October,  and  will  keep  two  months. 

This  succeeds  best  on  the  Pear,  not  on  the  Quince. 

There  are  three  sorts  of  Pears  called  Sylvanges  ;  the  yel- 
Imv,  the  long,  and  the  green,  which  derive  their  name  from  a 
hamlet,  situated  about  two  miles  west  of  the  road  leading 
from  Metz  to  Thionville  ;  of  these  the  green  is  the  most 
esteemed.  All  the  Sylvanges  are  rather  tender  where  they 
are  natives  ;  they  will,  of  course,  require  a  favourable  as- 
pect. 

64.  Gray  Doyenn£.  Pom.  JMag.  t.  74.  .  Hort.  Trans. 
Vol.  i.  p.  230.  Duhamel,  84.  t.  47.  Jard.  Fruit.  Vol. 
iii.  p.  114.  t.  41. 

Red  Doyenne,  "^ 

Doyenne  Gris,  \of  some  Collections,  according  to 

Doyenne  Roux,  [  the  Pom.  JVIag. 

Doyenne  d'Automne,  J 

Frm7  not  quite  so  large  as  that  of  the  White  Doyenne, 
and  more  turbinate,  about  two  inches  and  three  quarters,  or 
three  inches  long,  and  nearly  the  same  in  diameter.  Eye 
very  small,  mostly  closed,  and  placed  in  a  shallow  impres- 
sion. Stalk  half  an  inch  long,  stout,  rather  deeply  inserted 
in  a  narrow  short-lipped  cavity.  Skin  covered  with  a  brigh' 
cinnamon  russet ;  occasionally,  in  high  ripened  specimens, 
red  next  the  sun.  Flesh  yeUowish  white,  rich,  melting,  and 
sugary,  of  excellent  flavour. 

Ripe  the  end  of  October,  and  will  keep  a  few  weeks. 

This  succeeds  on  both  the  Pear  and  the  Quince. 

A  very  handsome  and  hardy  fruit,  highly  deserving  of  cul- 
tivation. 


PEARS.  237 

55.  Jalousie.     Diihamel,  No.  86.  t.  47.  f.  3. 

Fruit  pretty  large,  of  a  roundish  turbinate  figure,  pinched 
in  a  little  towards  the  stalk,  about  three  inches  long,  and 
nearly  the  same  in  diameter.  Eye  small,  rather  deeply  sunk, 
in  a  wide  well  formed  hollow.  Stalk  an  inch  long,  curved, 
and  inserted  in  a  small  round  cavity.  Skin  of  a  thin  rus- 
setty  or  chestnut  colour  on  the  shaded  side  ;  but  of  a  dull 
red  where  exposed  to  the  sun.  Flesh  soft  and  buttery,  with 
a  saccharine  juice,  and  of  an  excellent  flavour. 

Ripe  the  end  of  October  and  beginning  of  November. 

This  languishes  and  perishes  in  a  few  years  on  the  Quince. 

56.  Lansac.  Miller,  No.  47.  Buhamel,  No.  109. 
t.  57. 

Dauphine*     lb. 

Satin.     lb. 

Fruit  below  the  middle  size,  nearly  globular,  about  two 
inches  deep,  and  the  same  in  diameter.  Eye  small,  with  a 
recurved  calyx,  placed  on  the  convex  part  of  the  apex.  Stalk 
three  quarters  of  an  inch  long,  straight,  with  a  strong  curb  or 
embossment  next  its  insertion  in  the  fruit.  Skin  smooth,  of 
a  yellowish  green  colour.  Flesh  yellowish,  melting,  with  a 
sugary,  slightly  perfurned  juice. 

Ripe  in  November,  and  will  keep  till  Christmas. 

This  succeeds  on  both  the  Pear  and  the  Quince. 

57.  Moor-fowl  Egg.     Hort.  Soc.  Cat.  No.  416. 
Fruit  rather  small,  of  a  globular-ovate  figure,  abruptly 

tapering  from  the  middle,  both  to  the  crown  and  the  stalk, 
about  two  inches  and  three  quarters  deep,  and  the  same  in 
diameter.  Eye  small,  open,  with  a  short,  slender,  strigose 
calyx,  placed  in  a  rather  narrow  and  shallow  basin.  Stalk 
one  inch  and  a  half  long,  shghtly  inserted  by  the  side  of  a 
small  elongated  lip.  Skin  pale  yellow,  mixed  with  green, 
and  tinged  on  the  sunny  side  with  a  lively  orange  brown,  in- 
terspersed with  numerous  minute  russetty  spots.  Flesh  yel- 
lowish white,  a  little  gritty,  but  tender  and  mellow.  Juice 
sugary,  with  a  slight  perfume. 

Ripe  the  end  of  September,  and  will  keep  two  or  three 
weeks. 

This  is  a  Scotch  variety,  and  partakes  something  of  the 
Swan's  Egg.     It  is  a  desirable  and  hardy  fruit. 

58.  Princess  of  Orange.     Pom.  Mag.  t.  71. 
Princesse  d'Orange.      Hort.  Trans.  Vol.  iv.  p.  277. 
Fruit  roundish,  turbinate,  about  the  size  of  a  White  Beurre, 

two  inches  and  three  quarters  deep,  and  the  same  in  di- 


238  PEARS. 

ameter.  S/a/A;half  an  inch  long,  inserted  in  a  shallow  cavi- 
ty. Skin  a  bright  reddish-orange  russet.  Flesh  yellowish 
white,  sugary,  and  rich  ; .  it  is  in  some  seasons  perfectly 
melting,  but  occasionally  is  a  little  gritty. 

It  is  in  perfection  in  October. 

This  succeeds  equally  well  upon  the  Pear  and  the  Quince. 

The  Princess  of  Orange  is  a  very  handsome  and  desira- 
ble auturnn  Pear.  It  was  raised  in  1 802  by  the  Comte  de 
Coloma,  as  we  learn  from  the  Hort.  Trans. 

59.  Swiss  Bergamot.     JMiller,  No.  33. 
Bergamotte  Suisse.     Duhamel,  47.  t.  20. 

Fruit  middle-sized,  somewhat  turbinate,  and  pinched  in 
towards  the  stalk ;  about  two  inches  and  a  half  long,  and 
two  inches  and  a  quarter  in  diameter.  Eye  small,  in  a  shal- 
low depressed  basin.  Stalk  three  quarters  of  an  inch  long, 
slender,  a  Uttle  warted,  inserted  in  a  small  oblique  cavity. 
Skin  green,  striped  with  red,  turning  yellow  as  it  ripens. 
Fhsh  melting,  and  full  of  juice,  but  not  so  high  flavoured  as 
in  other  Bergamots. 

Ripe  the  end  of  September  and  beginning  of  October. 

This  succeeds  equally  well  on  the  Pear  and  the  Quince. 

60.  Yariegated  Crasanxe. 

Crasanne  Penachee.      Dulmmel,  No.  50.  t.  23.   . 

Fruit  scarcely  diifering  from  the  Crasanne  described  be- 
fore, of  which  it  is  a  variety.  The  branches  are  not  so 
strong,  and  the  leaves  have  a  very  lively  appearance,  the  en- 
tire margin  of  each  being  of  a  pale  yellow  when  they  first 
expand,  and  become  white  when  fully  grown. 

It  makes  a  very  handsome  appearance  in  the  shrubbery 
among  other  ornamental  trees  :  but  its  fruit  can  only  be  ob- 
tained by  planting  it  against  a  warm  wall. 


Sect.  IV.  —  Autumnal  Conical-fruited. 

61.  Ah,  Mon  Dieu.     Duhamel,  No.  38. 

-n  .        J, '  >  Of  the  French  Gardens. 

PoH-e    d' Am  our.    )     -^ 

Finiit  rather  small,  of  an  oblong  turbinate  figure,  about 
two  inches  and  a  half  long,  and  two  inches  in  diameter.  Eye 
small,  rather  prominent,  surrounded  by  a  few  slight  plaits. 
Stalk  an  inch  long,  rather  stout,  curved,  with  a  small  em- 
bossment at  its  insertion.  Skin  yellow  on  the  shaded  side, 
but  of  a  beautiful  red,  with  numerous  darker  dots,  where  ex- 


PEARS. 


239 


posed  to  the  sun.  Flesh  white,  tender,  and  full  of  a  very 
rich  perfumed  juice. 

It  ripens  upon  the  tree  the  end  of  September,  and  will  not 
keep  above  two  or  three  weeks. 

This  succeeds  on  both  the  Pear  and  the  Quince. 

62.  Alexandre  de  Russie.     Hort.  Soc.  Cat.  JSTo.  5. 

Ftmit  above  the  middle  size,  somewhat  obliquely  pyra- 
midal, with  a  very  uneven  knobby  surface,  about  three  inches 
and  a  half  long,  and  two  inches  and  three  quarters  in  diame- 
ter. Eije  open,  with. short  narrow  segments  of  the  calyx, 
placed  in  a  shallow,  narrow  plaited  hollow.  Stalk  half  an 
inch  long,  thick,  almost  horizontally  inserted  under  an  elon- 
gated knobby  lip.  SJcin  greenish  yellow,  but  almost  wholly 
covered  with  a  cinnamon-gray  russet.  Flesh  almost  white, 
gritty,  but  tender  and  mellow.  Jtiice  saccharine,  with  a 
slight  musl^y  perfume. 

Ripe  the  beginning  and  middle  of  October,  but  will  not 
keep  more  than  two  or  three  weeks. 

This  is  a  very  fine  Bonchretien-shaped  variety,  which  has 
been  lately  raised  in  Flanders,  and  sent  to  the  Horticultural 
Society,  in  whose  garden  it,  in  1830,  produced  some  un- 
commonly fine  fruit  upon  an  open  standard,  from  which  this 
description  is  taken. 

63.  Autumn  Colmar.     Hort.  Gard.  Coll. 

Fruit  middle-sized,  oblong,  in  shape  that  of  a  Colmar, 
but  irregular  in  its  outline,  about  three  inches  long,  and  two 
inches  and  a  half  in  diameter.  Eye  small,  with  a  short  con- 
verging calyx,  slightly  sunk  in  an  uneven  depression.  Stalk 
an  inch  long,  straight,  inserted  in  a  small  uneven  cavity. 
Skin  pale  yellow,  sprinkled  with  russetty  specks,  which  be- 
come broader  on  the  sunny  side,  and  spread  into  a  thin  rus- 
set. Flesh  rather  gritty,  but  mellow,  with  a  sugary  and  slight- 
ly perfumed  juice. 

Ripe  the  beginning  of  October,  but  will  not  keep  more 
than  two  or  three  weeks  in  perfection. 

This  is  another  of  the  new  Flemish  Pears,  grown  in  the 
Horticultural  Society's  Garden  at  Chiswick,  and  bears  ex- 
tremely well  upon  an  open  standard. 

64.  Belle  Lucrative.     Hort.  Soc.  Cat.  No.  41. 
Fondante  d'Automne.     Ih.   No.  269. 

Fruit  middle-sized,  round  in  its  outline,  tapering  to  the 
stalk,  and  a  little  uneven  in  its  surface,  about  three  inches 
deep,  and  two  inches  and  three  quarters  in  diameter.  Eye 
open,  with  a  very  short  calyx,  in  a  shallow,  rather  obliquely 


240  PEARS. 

impression.  Stalk  an  inch  long,  strong,  curved,  inserted  in 
a  very  narrow,  oblique  shallow  cavity.  Skin  pale  yellow, 
mixed  with  green,  slightly  russetted.  Flesh  a  little  gritty, 
but  very  soft,  mellow,  and  tender.  Juice  abundant,  sugary, 
with  a  slight  musky  perfume. 

Ripe  the  beginning  and  middle  of  October,  but  will  not 
keep  above  two  or  three  weeks. 

Another  of  the  new  Flemish  Pears,  grown  in  the  Horti- 
cultural Society's  garden  at  Chiswick,  on  an  open  standard. 
It  is  good  and  handsome. 

65.  Bellissime  d'Automne.  Duhamel,  No.  12.  t.  19. 
f.  1. 

Yermilion.     lb. 

Petite  Certeau.     Jard.  Fruit,  t.  27. 

Fruit  middle-sized,  of  a  long  j)yramidal  shape,  somewhat 
like  the  Jargonelle,  about  three  inches  long,  and  two  inches 
in  diameter.  Eye  pretty  deep.  Stalk  an  inch  long,  thicken- 
ed next  the  fruit,  and  obliquely  inserted.  Skin  smooth,  yel- 
low on  the  shaded  side  ;  but  of  a  bright  red,  and  full  of  gray 
specks,  where  fully  exposed  to  the  sun.  Flesh  white,  crisp  ; 
on  some  soils  it  is  half  buttery.  Juice  sweet,  and  highly  fla- 
voured. 

Ripe  the  middle  and  end  of  October. 

This  succeeds  on  both  the  Pear  and  the  Quince. 

66.  Beurre  Knox.     Hort.  Soc.  Cat.  No.  104. 

Fruit  above  the  middle  size,  oblong,  in  form  somewhat 
like  the  Brown  Beurre,  about  three  inches  and  a  quarter 
long,  and  two  inches  and  three  quarters  in  diameter.  Eye 
small,  open,  in  a  very  narrow  shallow  depression.  Stalk  an 
inch  long,  crooked,  diagonally  inserted  under  a  short,  knob- 
by, elongated  lip.  Skin  pale  green,  with  a  little  thin  brown- 
ish-gray russet  on  the  sunny  side.  Flesh  a  little  gritty,  but 
mellow.     Juice  saccharine,  but  without  any  peculiar  flavour. 

Ripe  the  middle  and  end  of  October,  and  will  keep  a  few 
weeks  in  perfection. 

Another  of  the  newly  raised  Flemish  Pears,  grown  in  the 
Horticultural  garden  at  Chiswick,  upon  an  open  standard. 

67.  Bezy  de  Montignt.    Duhamel,  No.  S3,  t.  44.  f.  6. 
Trouve  de  Montigny.      Hort.  Soc.  Cat.   No.  122. 
Fruit  middle-sized,  pyramidal,  somewhat  like  the  Bezy 

de  la  Motte  in  figure,  about  two  inches  and  three  quarters 
long,  and  two  inches  and  a  quarter  in  diameter,  compressed 
towards  the  stalk.  Eye  small,  with  a  reflexed  calyx,  in  a 
round  shallow  basin.     Stalk  an  inch  long,  stout,  inserted 


PEARS.  241 

m  a  small  oblique-lipped  cavity.  Skin  very  smooth,  green» 
turning  yellow  as  it  becomes  matured.  Flesh  white,  a  little 
grit^,  but  melting,  with  a  sugary  somewhat  musky  juice. 

Ripe  the  end  of  September  and  beginning  of  October. 

This  succeeds  on  both  the  Pear  and  the  Quince. 

68.  Bezy  Vaet.      Hort.  Trans,  Vol.  v.  p.  407. 

Fruit  somewhat  of  the  shape  of  a  Swan's  Egg,  but  larger. 
Eye  a  little  sunk.  Stalk  an  inch  long.  Skin  dull  gieen, 
covered  with  russetty  spots.  Flesh  yellowish,  perfectly 
melting,  remarkably  sweet,  and  very  agreeably  perfumed. 

Ripe  in  November,  and  will  keep  a  month  or  more. 

Raised  by  M.  Parmentier,  at  Enghien,  and  exhibited  at 
the  Horticultural  Society  in  1820. 

69.  Bishop's  Thumb.     Hort.  Soc.  Cat.  No.  126. 
Fruit  long,  rather   slender,   slightly  tapering  from   the 

crown  to  the  stalk,  having  an  irregular  and  slightly  knobby 
outhne,  in  the  manner  of  the  Calebasse,  about  three  inches 
and  three  quarters  long,  and  two  inches  in  diameter.  Eye 
small,  open,  with  slender  segments  of  the  calyx,  slightly 
sunk  in  an  uneven  hollow.  Stalk  one  inch  and  a  half  long, 
slender,  recurved,  and  obliquely  inserted  in  a  two-lipped  ca- 
vity. Skin  dark  green,  almost  wholly  covered  with  an  iron- 
coloured  russet,  on  the  sunny  side  of  a  dark  rufous  brown, 
thickly  sprinkled  with  gray  russetty  dots.  Flesh  greenish 
yellow,  melting,  with  an  abundance  of  rich,  saccharine, 
high-flavoured  juice. 

Ripe  the  middle  to  the  end  of  October. 

A  very  excellent  Pear,  although  its  figure  is  far  from  being 
handsome.     Decidedly  distinct  from  Calebasse. 

70.  BoNCHRETiEN  FoNDANTE.  Hort.  Soc.  Cat.  No.  138. 
Fruit  above  the  middle  size,  oblong,  with  a  pretty  regular 

outline,  about  three  inches  and  a  half  long,  and  two  inches 
and  three  quarters  in  diameter.  Eye  small,  with  a  closed 
calyx,  slightly  sunk  in  a  nanow  and  pretty  regular  hollow. 
Stalk  three  quarters  of  an  inch  long,  rather  stout,  curved, 
and  sHghtly  inserted  in  a  narrow  round  cavity.  Skin  pale 
green,  a  good  part  of  which  is  covered  with  a  deep  cinna- 
mon russet,  thickly  sprinkled  with  light-coloured  russetty 
specks.  Flesh  yellowish  white,  a  little  gritty,  but  rich  and 
buttery,  and  full  of  a  highly  saccharine  rich-flavoured  juice. 

Ripe  the  end  of  October,  and  will  keep  good  a  month. 

This  most  excellent  Pear  is  also  a  newly  raised  Flemish 
variety,  grown  in  the  Horticultural  Society's  garden  at  Chis- 
wick,  on  an  open  standard. 

21 


00^^11  Beurre,    \  ^f^^^^^^^  Catalogues,  according  to 
3i,     j 


242  PEARS. 

71.  Brown  Beurre,  Miller ,  No.  34.  Pom,  Mag. 
t.  114. 

Beurre.     Of  Duhamel,  75.  t.  38. 

Beurre  Gris.      Knoop.  Pom»  p.  135, 

Beurr^  Rouge.     Ih. 

Beurre  Dore.     lb. 

Beurre  d'Anjou.     lb. 

Beurre  d'Or.     Ih. 

Beurre  d'Ambleuse.     lb. 

Beurre'  d'Amboise.     lb. 

Poire  dMmboise.     lb. 

Isambert.     lb. 

Red  Beurre, 

Golden  Beuii v.,     /      ,i      ^         hi 
Tj        '  J     T>    •      I      the  Pom.  Masr. 
Beurre  du  Koi,     j  ° 

Fruit  large,  of  an  oblong  figure,  about  four  inches  long^ 
and  three  inches  in  diameter,  tapering  to  the  stalk.  Eye 
small,  with  a  converging  calyx,  placed  in  a  shallow  depres- 
sion. Stalk  three  quarters  of  an  inch  long,  rather  stout,  and 
thickening  obliquely  into  the  fruit.  Skin  greenish  yellow, 
appearing  through  a  covering  of  thin  russet,  coloured  more 
or  less  with  brown  or  red  on  the  sunny  side.  Flesh  white, 
with  some  greenish  veins  through  it,  melting,  buttery,  juicy, 
rich  and  excellent. 

Ripe  in  October,  and  will  keep  good  only  a  few  weeks. 

This  succeeds  equally  well  on  the  Pear  and  the  Quince. 

This  highly  esteemed  and  well-known  Pear  has  had  many 
different  names  assigned  to  it,  as  will  be  seen  by  the  syno- 
nyms above  quoted,  and  it  has  probably  many  more.  Those 
that  relate  to  colour,  such  as  Gray,  Golden,  and  Red,  have 
originated  from  trees  on  different  stocks,  on  difterent  soils. 
and  in  different  situations  of  climate  and  of  aspect,  which,  the 
practical  gardener  is  well  aware,  contribute  materially,  not 
only  to  the  colour  of  the  Pear,  but  of  the  apple  and  the 
Peach.  Other  names,  and  of  these  not  a  few,  arise  from 
the  locality  of  places  where  the  fruit  happens  to  be  cultiva- 
ted. The  Beurre  Pear  in  France,  as  well  as  in  this  country, 
is  esteemed  as  the  best  of  its  season. 

72.  Calebasse.     Hort.  Soc.  Cat.  No.  164. 
Calebasse  Musquee.     Knoop.  Pom.  p.  94.  t.  3. 

Fruit  long,  very  irregular  in  figure,  broadly  angular,  and 
knobby,  about  four  inches  long,  and  two  inches  and  a  half  in 
diameter,  compressed  below  the  middle,  and  bent.  Eye 
open,  with  a  very  short  acute  calyx.  Stalk  one  inch  and  a 
half  long,  bent,  obliquely  inserted  under  on©  or  two  knobby 


PEARS.  243 

lips.  Skin  grayish  yellow,  tinged  with  a  deeper  yellow  on 
the  sunny  side,  and  partially  covered  with  a  thin  orange- 
gray  russet.  Flesh  breaking,  a  little  gritty,  with  a  very  sac- 
charine and  plentiful  juice. 

Ripe  the  end  of  September,  and  will  keep  two  or  three 
weeks. 

73.  Capiaumont.     Hort.  Trans,  Vol.  v.  p.  406. 
Capiaumont.     Pom.  Mag.  t.  59. 

Beurre  de  Capiaumont.     Hort.  Soc.  Cat.  No.  91. 

Fruit  middle-sized,  turbinate,  regularly  tapering  to  the 
stalk,  about  three  inches  and  a  quarter  long,  and  two  inches 
and  a  half  in  diameter.  Eye  not  at  all  sunk,  but  level  with 
the  extremity.  Stalk  scarcely  half  an  inch  long,  inserted 
without  any  cavity.  Skin  a  fine  clear  cinnamon,  fading  into 
yellow  in  the  shade,  and  acquiring  a  rich  bright  red  in  the 
sun.  Flesh  yellowish,  melting,  buttery,  very  rich,  and  high- 
ly flavoured. 

Ripe  the  middle  of  October,  and  will  keep  for  two  or  three 
weeks. 

This  succeeds  equally  well  upon  the  Pear  and  the  Quince. 

It  is  one  of  the  best  of  those  varieties  raised  in  Flanders 
during  the  period  when  so  large  an  accession  was  made  to 
the  cultivated  fruits  of  that  country.  It  is  recorded  to  have 
owed  its  origin  to  a  M.  Capiaumont  of  Mons.  The  first 
specimens  which  were  seen  in  this  country  came  to  the 
Horticultural  Society  in  1820,  from  M.  Parmentier  of  En- 
ghien. 

It  bears  well  as  a  standard,  but  is  best  cultivated  as  an 
open  dwarf,  grafted  upon  a  Quince  stock. 

74.  Chat-Brule.     Duhamel,  No.  116. 

Fruit  middle-sized,  of  a  pyramidal  turbinate  figure,  about 
two  inches  and  three  quarters  long,  and  two  inches  in  di- 
ameter. Eye  small,  placed  in  a  shallow  plaited  hollow. 
Stalk  an  inch  long,  obliquely  inserted.  Skin  smooth,  shin- 
ing, of  a  pale  yellow,  but  of  a  dark  brown  on  the  sunny  side. 
Flesh  melting,  but  not  very  juicy,  and  if  kept  too  long  is  apt 
to  grow  meally. 

75.  Darimont.     Hort.  Soc.  Cat,  No.  215. 

Fruit  middle-sized,  oblong,  in  some  specimens  slightly 
pyramidal,  tapering  a  little  towards  the  stalk,  about  three 
inches  long,  and  two  inches  and  a  quarter  in  diameter.  Eye 
small,  open,  the  segments  of  the  calyx  generally  falling  off 
before  the  fruit  is  fully  grown,  placed  in  a  very  narrow  shal- 
low depression,  and  surrounded  by  a  few  slightly  radiated 


244  PEARS. 

plaits.  Stalk  three  quarters  of  an  inch  long,  inserted  in  a 
small  uneven  cavity,  sometimes  obliquely  inserted  under  a 
small  elongated  lip.  Skin  a  complete  yellowish  gray  russet, 
sprinkled  with  numerous  scabrous  specks.  Flesh  white, 
gritty,  but  melting,  with  a  saccharine,  slightly  musky,  and 
somewhat  astringent  juice. 

Ripe  the  end  of  September  and  beginning  of  October. 

This  is  another  of  the  new  Flemish  Pears,  grown  in  the 
Horticultural  Garden  at  Chiswick,  upon  an  open  standard. 

76.  Delices  d'Ardenpont.     Hort.  Soc.  Cat.  No.  217. 
Fruit  above  the  middle  size,  oblong  pyramidal,  enlarged 

beyond  the  middle,  and  compressed  towards  the  stalk,  with 
an  uneven  and  somewhat  knobby  surface,  about  three  inches 
and  a  quarter  long,  and  two  inches  and  a  half  in  diameter. 
Eye  small,  with  a  short  converging  calyx,  in  a  narrow  shal- 
low depression,  surrounded  by  a  few  slight  obtusely  knobby 
plaits.  Stalk  an  inch  long,  rather  thick,  curved,  inserted  in 
a  rather  oblique  narrow  cavity.  Skin  pale  yellow,  full  of 
small  gray  russetty  dots,  and  partially  covered  with  a  thin 
cinnamon-coloured  russet.  Flesh  yellowish  white,  rather 
gritty,  but  very  mellow  when  matured,  and  full  of  a  sugary, 
slightly  astringent,  pleasant,  somewhat  musky,  perfumed 
juice. 

Ripe  the  beginning  and  middle  of  October. 

This  is  another  of  those  very  fine  Pears  lately  introduced 
from  Flanders,  and  grown  in  the  Horticultural  Society's 
garden  at  Chiswick,  upon  an  open  standard.  It  was  raised 
by  the  late  Counsellor  Hardenpont,  of  Mons,  by  whom  a 
number  of  other  good  Flemish  Pears  were  obtained  from 
seed  some  years  ago. 

77.  DiLLEN.      Hort.  Trans.  Vol.  iii.  p.  119. 
Gros  Dillen.     Hort.  Soc,  Cat.  No.  223. 

Fruit  ovate,  irregularly  turbinate,  about  three  inches  and 
a  half  long,  and  nearly  three  inches  in  diameter.  Eye  flat. 
Stalk  short  and  thick.  Skin  yellowish  green,  slightly  speck- 
led with  brown.  Flesh  Avhite,  with  a  slight  musky  flavour^ 
and  very  little  core. 

Ripe  early  in  October,  and  will  keep  a  few  weeks. 

A  fine  buttery  Pear  of  the  first  order,  and  very  handsome. 
It  was  received  by  the  Horticultural  Society  from  Dr.  Van 
Mons  of  Brussels,  in  1817. 

78.  Doyenne  Panache.   Hort.  Trans.  Yol.w'n.  p.  177^ 
Fruit  in  form  the  same  as  the  Gray  Doyenne,  but  tapers 

a  little  more  towards  the  stalk.     Skin  a  bright  clear  yellow. 


PEARS.  245 

faintly  striped  with  green  and  red,  and  sprinkled  all  over  with 
small  russetty  brown  dots.  Flesh  white,  melting,  sweet, 
and  very  agreeable ;  but  it  is  not  so  high-flavoured  as  the 
Gray  Doyenne. 

In  eating  from  October  till  Christmas. 
79.  Doyenne  Santelete.  Hort.  Soc.  Cat.  No.  241. 
Fruit  above  the  middle  size,  pyramidally  oblong,  not  much 
unlike  a  Chaumontelle  in  shape,  but  narrow  at  the  crown, 
and  more  compressed  towards  the  stalk,  about  three  inches 
and  a  half  long,  and  two  inches  and  a  half  in  diameter.  Eye 
small,  open,  with  a  very  shut  strigose  calyx,  slightly  sunk  in 
a  narrow  obtusely  angular  hollow.  Stalk  an  inch  long  or 
more,  curved,  very  slightly  inserted,  sometimes  a  little  ob- 
liquely, in  a  narrow  b?ise.  Skin  pale  green,  thinly  covered 
with  detached  specks  of  gray  russet,  which  are  more  nume- 
rous round  the  stalk.  Flesh  white,  a  little  gritty,  but  tender. 
Juice  saccharine,  with  a  slight  musky  perfume. 

-Ripe  the  beginning  of  October,  and  will  keep  till  the  end. 
This  is  a  very  fine  handsome  Pear  from  Flanders,  grown 
m  the  Horticultural  Society's  garden  at  Chiswick,  upon  an 
open  standard. 

80.   Duchess  of  Angoul^me.      Pom,  J\Iag.  t.  76. 
Duchesse  d'Angouleme.     Hort.  Trans.  Vol.  vii.  p.  176. 
t.  3.     Bon.  Jard.  i829,  p.  328. 

Fruit  large,  roundish-oblong,  tapering  towards  the  stalk, 
with  an  extremely  uneven  knobby  surface,  usually  measur- 
ing about  three  inches  and  a  half  each  way,  or  four  inches 
deep,  and  three  inches  and  a  half  in  diameter,  but  sometimes 
much  larger.  Eye  deeply  sunk  in  an  irregular  hollow. 
Stalk  an  inch  long,  stout,  deeply  inserted  in  an  irregular  ca- 
vity. Skin  dull  yellow,  copiously  and  irregularly  spotted 
with  broad  russet  patches.  Flesh  rich,  melting,  very  juicy, 
and  high  flavoured,  with  a  most  agreeable  perfume. 
Ripe  in  October  and  November. 

This  succeeds  extremely  well  on  the  Quince,  as  well  as 
the  Pear. 

The  Duchess  of  Angouleme,  the  very  finest  of  the  late 
autumn  Pears,  is  said  to  have  been  found  wild  in  a  hedge  of 
the  Forest  of  Armaille,  near  Angers.  It  arrives  at  a  weight 
unusual  in  Pears  that  are  fit  for  the  dessert.  Jersey  speci- 
mens have  been  seen,  which  measured  four  inches  and  three 
quarters  long,  and  four  inches  and  a  half  in  diameter,  weigh- 
ing twenty-two  ounces. 

The  trees  bear  very  early  and  certainly,   especially  if 
21* 


246  PEARS. 

grafted  upon  the  Quince  stock,  for  which  the  sort  is  particu- 
larly well  adapted. 

It  is  said  to  have  derived  its  name  from  having  been  found 
in  July,  1815,  when  the  reigning  family  in  France  returned* 
for  the  second  time,  to  the  head  of  the  government. 

81.  English  Beurre,  of  some  Collections,  Hort. 
Trans.  Vol.  iii.  p.  207. 

Beurre  d'Angletene.     Duhamel,  No.  76.  t.  39. 

Fruit  middle-sized,  of  an  oval  pyramidal  figure,  very  re- 
gularly formed  at  the  crown,  and  tapering  to  the  stalk  ;  about 
two  inches  and  three  quarters  long,  and  two  inches  in  diame- 
ter. Eye  small,  whh  a  short  connivent  calyx,  very  little  de- 
pressed. Stalk  one  inch  and  a  quarter  long,  slender,  in- 
serted without  any  cavity.  Skin  smooth,  of  a  greenish  gray, 
a  little  tinged  with  red  on  the  sunny  side.  Flesh  white, 
very  buttery,  and  replete  with  a  sugary  and  very  agreeable 
juice. 

PJpe  the  end  of  September  and  beginning  of  October. 

This  succeeds  only  on  the  Pear,  not  on  the  Quince. 

It  is  clearly  distinct  from  the  Brown  Beurre,  as  it  does 
not  succeed  when  grafted  upon  the  Quince  ;  the  other  suc- 
ceeds well  on  both. 
.     82.  Flemish  Beauty.     Pom.  Mag.  t.  128. 

Bouche  Nouvelle.     Hort,  Soc.  Cat.  No.  151. 

BrilHant.     lb.  157. 

Fondante  de  Bois.     lb.  270. 

Imperatrice  de  la  France.     lb.  S38. 

La  Belle  de  Flandres.  lb.  40.  according  to  the  Pom. 
Mag. 

Fruit  rather  large,  oblong,  a  little  uneven  in  its  outline, 
and  somewhat  elongated  on  the  side  opposite  to  the  branch 
on  which  it  grows  ;  about  three  inches  and  a  quarter  long, 
and  two  inches  and  three  quarters  in  diameter.  Eye  open, 
with  a  short  calyx,  prominently  placed  on  a  flat  crown,  or  in 
a  very'slight  depression.  Stalk  an  inch  long,  inserted  in  a 
narrow  oblique  cavity.  Skin  pale  yellow,  the  greater  part  of 
which  is  covered  with  a  thin  cinnamon  russet,  having  a  faint 
streak  or  two  of  pale  brown  appearing  through  on  the  simiiy 
side.  Flesh  yellowish  white,  a  little  gritty,  but  becoming 
tender  and  mellow,  and  full  of  a  rich,  saccharine,  slightly- 
musky  juice. 

Ripe  the  beginning  of  October,  and  will  keep  a  month  or 
longer. 

A  very  fine  Flemish  variety,  grown  in  the  Horticultural 


PEARS.  247 

Garden  at  Chiswick,  upon  an  open  standard.  It  ought  to 
be  gathered  before  it  is  fully  ripe,  otherwise  it  loses  much  of 
its  goodness. 

83.  Franchipanne.     Duhamel,  No.  85.  t.  47.  f.  2. 
Frangipane.     Jard,  Fruit,  t.  41. 

Fruit  pretty  large,  of  a  pyramidal  turbinate  figure,  com- 
pressed between  the  middle  and  the  stalk  ;  about  two  inches 
and  three  quarters  long,  and  two  inches  and  a  quarter  in  di- 
ameter. Kye  rather  large,  seated  in  a  shallow  plaited  basin. 
Stalk  an  inch  long,  strong,  bent,  and  obhquely  inserted  in  a 
small  cavity.  Skin  smooth,  of  a  clear  yellow  or  citron  co- 
lour, but  of  a  bright  red  on  the  sunny  side.  Flesh  melting, 
with  a  sugary  perfumed  juice. 

Ripe  the  end  of  October  and  beginning  of  November. 

This  succeeds  on  both  the  Pear  and  the  Quince. 

84.  Gendeseism.      Hort.  Soc.  Cat.  No.  287. 

Fruit  middle-sized,  pyramidal,  a  little  uneven  in  its  out- 
line, about  three  inches  and  a  quarter  deep,  and  two  inches 
and  a  half  in  diameter.  Eye  small,  rather  open,  in  a  nar- 
row, shallow  depression.  Stalk  an  inch  long,  crooked,  di- 
agonally inserted,  under  a  large,  curved,  elongated  lip.  Skin 
yellowish  green,  full  of  gray  specks,  and  slightly  covered 
with  thin  patches  of  gray  russet.  Flesh  a  little  gritty,  but 
mellow,  and  full  of  a  saccharine,  rich,  and  slightly  musky 
juice. 

Ripe  the  end  of  September  and  beginning  of  October. 

This  is  another  of  the  new  Flemish  Pears,  which  is  grown 
in  the  Horticultural  Garden  at  Chiswick,  upon  an  open 
standard. 

85.  Green  Sugar.     Miller,  No.  42. 
Sucre-vert,     Duhamel,  No.  68.  t.  34. 

Fruit  middle-sized,  somewhat  oblong,  but  very  regularly 
formed,  a  little  in  the  manner  of  a  Bergamot,  but  narrower 
towards  the  stalk,  about  two  inches  and  three  quarters  long, 
and  two  inches  and  a  half  in  diameter.  Eye  small,  open, 
\\'ith  a  diverging  calyx,  in  a  very  slight,  narrow  depression. 
Stalk  three  quarters  of  an  inch  long,  strong,  slightly  inserted 
in  a  small  uneven  cavity.  Skin  smooth,  very  green,  which 
continues  till  it  is  ripe.  Flesh  a  little  gritty,  but  very  buttery. 
Juice  abundant,  highly  sugary,  and  of  a  very  agreeable 
musky  flavour. 

Ripe  the  middle  and  end  of  October. 

This  succeeds  on  both  the  Pear  and  the  Quince. 


248  PEARS. 

*85.   Hacon's  Incomparable. 

Fruit  middle-sized,  somewhat  turbinate,  and  a  little  irre- 
gular in  its  outline,  occasioned  by  one  or  two  slightly  protu- 
berant angles  near  its  crown  ;  about  two  inches  and  a  half 
deep,  and  three  inches  in  diameter,  ilye  small,  open;  seg- 
ments of  the  calyx  short  and  narrow,  slightly  sunk  in  a  rather 
wide  uneven  depression.  Stalk  an  inch  long,  rather  stout, 
inserted  in  a  somewhat  lipped  and  rather  deep  cavity.  Skin 
rugose,  pale  yellow,  or  yellowish  white,  a  good  deal  mixed 
with  green,  and  partially  covered  with  a  grayish  orange  rus- 
set, particularly  round  the  stalk.  FlesJi  yellowish  white, 
slightly  gritty,  but  very  buttery  and  melting.  Juice  abundant, 
very  saccharine,  extremely  rich,  and  possessing  a  high, 
musky,  and  perfumed  flavour. 

In  perfection  in  November  and  December. 
This  very  valuable  and  excellent  Pear  was  raised  by  Mr. 
James  Gent  Hacon,  of  Downham  Market,  in  Norfolk,  from 
a  seed  of  what  is  called  in  that  neighbourhood  Rayner's 
Norfolk  Seedling.  The  tree  is  an  open  standard,  about 
sixteen  years  old,  and  sixteen  feet  high,  with  pendulous 
branches,  which  reach  nearly  to  the  ground.  It  bears  most 
abundantly,  and  may  be  justly  considered  one  of  the  best 
Pears  ever  raised  in  England.  It  was  exhibited  at  the 
meeting  of  the  Horticultural  Society  in  Norv/ich  on  the 
17th  November,  1830,  when  it  obtained  the  silver  medal  as 
a  prize. 

86.  Hazel  Pear.     Hort.  Trans.  Vol.  vii.  p.  310. 
Fruit  rather  small,  oval,  somewhat  turbinate,  about  two 

inches  long,  and  one  inch  and  a  half  in  diameter.  Eyt 
small,  with  a  very  short  acute  calyx,  placed  in  a  rather  shal- 
low basin.  Stalk  an  inch  long,  obliquely  inserted.  Skin 
yellowish,  very  much  freckled.  Flesh  nearly  white,  with  a 
very  pleasant  and  agreeable  juice. 

Ripe  the  end  of  October,  and  will  keep  a  few  weeks  only. 

It  is  uncertain  where  this  Pear  originated.  It  is  now  ex- 
tensively cultivated  by  the  Scotch  nurserymen ;  and  for  its 
early  bearing,  and  abundant  produce,  is  by  them  highly- 
esteemed. 

87.  Henry  the  Fourth. 

Henri  Quatre.     Hort.  Soc.  Cat.  No.  324. 

Fruit  below  the  middle  size,  pyramidal,  and  somewhat 

*No.  85.  is  inserted  twice,  in  consequenee  of  Hacon's  Incomparable  having 
been  sent  me  after  the  numerical  arrangement  had  been  completed. 


PEARS.  249 

oblique  at  the  crown,  about  three  inches  long,  and  two  inches 
and  a  quarter  broad.  Eije  small,  open,  with  a  short  slender 
calyx,  slightly  sunk  in  a  narrow,  shallow,  oblique  depression. 
Stalk  an  inch  long,  crooked,  curved,  obliquely  inserted  un- 
der a  small  elongated  lip.  Skin  pale  yellow,  mixed  with 
green  ;  on  the  sunny  side  of  an  orange-brown,  and  full  of 
small,  gray,  russetty  specks,  which  are  the  more  numerous 
as  they  approach  the  crown.  Flesh  pale  yellow,  a  little 
gritty,  but  very  tender  and  melting.  Juice  abundant,  highly 
saccharine,  with  a  slight  musky  perfume. 

Ripe  the  end  of  September,  and  will  keep  a  few  weeks 
only. 

This  is  a  very  excellent  dessert  Pear,  and  is  grown  in  the 
Horticultural  Garden  at  Chiswick  upon  an  open  standard. 

88.  Incommunicable.      Hort.  Soc.  Cat.  No.  340. 
L'Incommunicable.     Hort.  Trans.  Vol.  v.  App.  ii.  p.  6. 
Fruit  above  the  middle  size,  pyramidal,  and  compressed 

towards  the  stalk,  about  three  inches  and  a  half  long,  and 
two  inches  and  a  half  in  diameter.  Eye  small,  closed  by  a 
very  short  slender  calyx,  and  placed  in  a  very  slight  narrow 
depression.  Stalk  half  an  inch  long,  stout,  bent,  diagonally 
inserted  beneath  a  small  elongated  lip.  Skin  pale  grass- 
green,  thickly  sprinkled  with  small  gray  russetly  specks.  Flesk 
yellowish  white,  tinged  near  the  core  with  a  light  shade  of 
orange  colour,  a  little  gritty,  but  melting.  Juice  saccha- 
rine, with  a  slight  musky  perfume. 

Ripe  the  middle  to  the  end  of  October. 

It  is  difficult  to  conceive  the  origin  of  this  singular  name. 
It  has  been  attached  to  one  of  those  newly  raised  Flemish 
varieties  which  bear  so  well  and  so  regularly  in  the  Horti- 
cultural Garden  at  Chiswick  upon  an  open  standard. 

89.  Keiser.     Hort.  Soc.  Cat  No.  360. 

Fruit  middle-sized,  turbinate,  gradually  ta])ering  from  the 
middle  to  the  stalk,  about  three  inches  deep,  and  two  inches 
and  a  half  in  diameter.  Eye  small,  with  short  erect  seg- 
ments of  the  calyx,  placed  in  a  very  narrow  depression. 
Stalk  three  quarters  of  an  inch  long,  thick  and  woody.  Skin 
pale  green,  becoming  yellowish  green,  thickly  sprinkled 
with  small  gray  russetty  specks,  and  russetty  round  the 
stalk.  Flesh  greenish  white,  a  little  gritty,  but  melting. 
Juice  saccharine,  without  any  peculiar  flavour. 

Ripe  the  middle  of  October,  and  will  keep  some  weeks. 

This  is  also  another  of  those  hardy  Pears  which  bear  so 
plentifully  upon  an  open  standard,  in  the  Horticultural  Gar^ 
den  at  Chiswick. 


250  PEARS. 

90.  Louis-bonne.  Miller,  No.  53.  Duhamel,  No.  97. 
t  53. 

Fruit  pretty  large,  somewhat  pyramidal,  much  in  the  man- 
ner of  the  Saint  Germain,  but  more  rounded  at  the  crown, 
and  not  so  slender  towards  the  stalk,  about  three  inches  and 
a  half  long,  and  two  inches  and  three  quarters  in  diameter. 
Eye  small,  very  little  sunk.  Stalk  three  quarters  of  an  inch 
long,  straight,  rather  obliquely  inserted,  with  a  curb  or  em- 
bossment next  the  fruit.  Skin  very  smooth,  of  a  ])ale  green, 
becoming  a  little  yellow  as  it  approaches  maturity.  Flesh 
extremely  tender,  and  full  of  an  excellent,  sacchaiine,  well- 
flavoured  juice. 

Ripe  in  November,  and  will  keep  till  Christmas. 

This  succeeds  on  both  the  Pear  and  the  Quince. 

91.  Marie  Louise.  Hort,  Trans,  Vol.  v.  p.  519.  t.  20. 
Pom.  Mag.  t.  122. 

Fruit  long  ovate,  something  like  a  Saint  Germain,  but 
more  angular  in  its  outline,  about  three  inches  and  a  quarter 
long,  and  two  inches  and  a  half  in  diameter.  Eye  open, 
placed  in  an  oblique,  somewhat  knobby  hollow.  Stalk  one 
inch  and  a  half  long,  obliquely  inserted  in  a  small  uneven 
cavity.  Skin  greenish,  but  when  fully  matured  of  a  rich 
yellow,  clouded  with  light  brown  russet  on  the  sunny  side. 
Flesh  inclining  to  yellow,  perfectly  melting,  with  abundance 
of  saccharine,  highly  vinous  juice. 

Ripe  the  beginning  and  middle  of  October. 

This  most  excellent  Pear,  in  favourable  seasons,  attains 
a  much  larger  size,  being  sometimes  five  inches  long  and 
three  inches  broad.  It  was  raised  by  the  Abbe  Duquesne, 
and  sent  by  Dr.  Van  Mons  of  Brussels,  to  the  Horticultu- 
ral Society  in  1816.     It  bears  well  as  a  standard. 

92.  Marquise.     Duhamel,  No.  93.  t.  49. 
Marchioness.     Miller,  No.  43. 

Fruit  pretty  large,  somewhat  oval,  swelled  very  much  to- 
wards the  crown,  and  suddenly  narrowed  towards  the  stalk; 
about  three  inches  long,  and  two  inches  and  a  half  in  diame- 
ter. Eye  small,  placed  in  a  moderately  deep  narrow  basin. 
Stalk  one  inch  and  a  quarter  long,  stout,  bent,  obliquely  in- 
serted in  a  small  cavity.  Skin  pale  green,  shaded  with 
darker,  with  numerous  gray  dots,  but  which  becomes  yellow 
as  it  approaches  maturity,  with  a  slight  blush  on  the  sunny 
side.  Flesh  white,  breaking,  replete  with  juice  of  an  agree- 
able musky  flavour. 

Ripe  the  end  of  October,  and  will  keep  two  or  three 
weeks. 


PEARS.  251 

This  succeeds  on  both  the  Pear  and  the  Quince. 

93.  Messire  Jean.     Miller,  No.  37. 
Messire  Jean.     Duhamel,  55.  t.  26. 
Messire  Jean  dore.     lb. 

Chaulis.     Jard.  Fruit,  t.  34. 

Fruit  middle-sized,  flatly  turbinate,  but  somewhat  nar- 
rowed at  each  extremity,  about  two  inches  and  a  half  deep, 
and  two  inches  and  three  quarters  in  diameter.  Eye  small, 
open,  wdth  an  erect  calyx,  placed  in  a  shallow  plaited  basin. 

Stalk  an  inch  long,  bent,  inserted  in  a  somewhat  funnel- 
shaped  cavity.  Skin  rather  rough,  yellow,  covered  almost 
wholly  with  a  fine,  thin,  brown  russet.  Flesh  white,  crisp, 
breaking,  and  full  of  a  rich  saccharine  juice. 

Ripe  the  beginning  of  October,  and  will  keep  a  month. 

This  succeeds  on  both  the  Pear  and  the  Quince. 

The  Messire  Jean  is  a  very  excellent  autumn  Pear,  and 
deserves  to  be  generally  cultivated.  There  have  been  other 
names  given  to  it,  such  as  Gray,  Yelloiv,  and  White ;  they 
are  all  the  same  sort,  and  these  colours  arise,  as  was  said  of 
the  Brown  Beurre,  from  the  different  soils,  situations,  and 
stocks  on  which  they  are  grafted,  and  also  from  the  different 
ages  of  the  trees  themselves. 

94.  Napoleon.  Ho7^t.  Trans.  Vol.  ii.  p.  104.  and  Vol. 
iv.  p.  215.     Pom.  Mag.  t.  75. 

Medaille.  Hort.  Soc.  Cat.  No.  401.  according  to  the 
Pom.  Mag. 

Fruit  large,  in  form  of  a  Colmar,  angular  about  the  eye, 
a  good  deal  contracted  in  the  middle,  about  three  inches  and 
three  quarters  long,  and  three  inches  in  diameter.  Eye 
small,  with  a  connivent  calyx,  a  little  depressed.  Stalk  half 
an  inch  long,  thick,  straight ;  in  some  specimens  diagonally 
inserted  under  a  large,  elongated,  curved  lip.  Skin  smooth, 
bright  green  ;  in  which  state  it  remains  for  some  time  after 
the  fruit  is  gathered ;  it  finally  changes  to  a  pale  green, 
when  the  flesh  becomes  very  melting,  with  a  most  unusual 
abundance  of  rich  agreeable  juice. 

Ripe  the  middle  of  November,  and  remains  in  perfection 
several  days. 

This  succeds  equally  well  upon  the  Pear  and  the  Quince* 

The  Napoleon  Pear  is  an  excellent  variety,  raised  by  Dr^ 
Van  Mons,  atLouvain,  and  thence  sent  to  England  in  1816. 
It  is  a  profuse  bearer  upon  an  east  or  west  wall ;  it  also  suc- 
ceeds as  an  open  dwarf  grafted  upon  the  Quince,  and  as  a 
common  standard. 


252  PEARS. 

95.  New  Bridge.     Hort.  Soc.  Cat.  No.  430. 

Fruit  below  the  middle  size,  of  a  turbinate  figure,  about 
two  inches  and  three  quarters  long,  and  two  inches  and  a 
half  in  diameter.  Eye  small,  with  a  short  slender  calyx. 
Crown  flat,  not  depressed.  Stalk  an  inch  long,  a  little  ob- 
liquely inserted.  Skin  dull  gray,  covered  with  thin  gray  rus- 
set, and  of  a  light,  lively,  shining  brown  on  the  sunny  side. 

Flesh  melting,  a  little  gritty,  with  a  sugary  juice,  but  with- 
out any  peculiar  flavour. 

Ripe  the  end  of  September  and  beginning  of  October,  and 
will  not  keep  longer  than  a  few  weeks. 

This  is  another  of  the  new  hardy  Pears  which  are  produ- 
ced upon  open  standards  in  the  Horticultural  Garden  at 
Chiswick. 

96.  Poire  de  Louvaine.     Hort.  Soc.  Cat.  No.  381. 
Fruit   middle-sized,  pyramidal,   uneven  on  its   surface, 

three  inches  long,  and  two  inches  and  a  half  in  diameter. 
Eye  small,  closed  with  small  short  segments  of  the  calyx, 
sunk  in  a  narrow  hollow.  Stalk  half  an  inch  long,  curved, 
obliquely  inserted.  Skin  dull  green,  mixed  with  yellow,  full 
of  russetty  spots,  and  a  little  russetted  round  the  eye.  Fhsh 
very  tender,  slightly  gritty,  and  full  of  a  rich,  very  saccha- 
rine, musky  juice. 

Ripe  the  beginning  of  October,  and  fine  till  the  end. 

This  is  a  very  excellent  Pear,  and  one  of  those  cultivated 
in  the  Horticultural  Garden  at  Chiswick  as  an  open  stand- 
ard.    It  highly  deserves  cultivation. 

97.  Poire  Figue.     Hort.  Soc.  Cat.  No.  266. 

Fruit  middle-sized,  of  an  oblong  figure,  irregularly  form- 
ed by  the  outward  side  being  considerably  more  elongated 
than  the  inner  one  next  the  tree,  giving  it  a  curved  direction, 
about  three  inches  and  a  half  long,  and  two  inches  and  a 
half  in  diameter.  Eye  small,  open,  with  very  short  seg- 
ments of  the  calyx.  Stalk  an  inch  long,  curved,  diagonally 
inserted  under  a  broad,  elongated  lip.  Skin  dull  green,  al- 
most wholly  covered  with  a  thin  gray  russet,  with  scarcely 
any  additional  colouring  where  exposed  to  the  sun.  Flesh 
a  little  gritty,  but  mellow,  with  abundance  of  rich,  saccha- 
rine, and  slightly  musky  juice. 

Ripe  the  end  of  October,  and  will  keep  good  a  month. 

This  is  not  the  Poire  de  Figue  of  Knoop.  It  is  one  of 
those  hardy  varieties  bearing  as  an  open  standard  in  the 
Horticultural  Garden  at  Chiswick  ;  and,  although  not  hand- 
some, is  a  very  excellent  Pear. 

98.  Poire  Neill.     Hort.  Soc.  Cat.  No.  431. 


PEARS.  253 

Fruit  large,  pyramidally  turbinate,  generally  a  little  flat- 
tened on  its  opposite  sides,  and  tapering  to  the  stalk.  In 
some  specimens  the  outer  side  is  considerably  more  elon- 
gated than  the  inner  one  next  the  branch  on  which  it  grows, 
nearly  four  inches  long,  and  three  inches  and  a  half  in  di- 
ameter. Eye  open,  rather  deeply  sunk  in  an  irregular  hol- 
low. Stalk  three  quarters  of  an  inch  long,  obhquely  insert- 
ed in  a  narrow  uneven  cavity.  SJdn  pale  yellow,  intermixed 
with  green,  a  good  deal  mottled  and  marked  with  thin  gray 
russet.  Flesh  white,  a  little  gritty,  but  very  soft  and  mellow, 
abounding  with  a  saccharine  and  shghtly  musky  juice. 

Ripe  the  beginning  of  October,  and  good  to  the  end. 

This  very  fine  and  handsome  Pear  is  one  of  those  lately 
introduced  from  Flanders  into  the  Horticultural  Garden  at 
C  his  wick,  where  it  is  grown  as  an  open  standard. 

99.  RicHE  Depouille.     Ilort.   Trans.  Vol.  v.  p.  409. 
Riche  d'Apoil.     lb. 

Fruit  somewhat  resembling  the  Saint  Germain  in  shape 
and  size,  and  tapering  considerably  tov/ards  the  stalk.  Eye 
prominent.  Stalk  one  inch  and  a  half  long,  rather  thick. 
Skin  of  a  clear  citron  yellow,  with  a  slight  tinge  of  bright 
red  on  the  sunny  side,  a  little  mottled  with  russet,  and 
rough  like  the  skin  of  an  orange.  Flesh  white,  melting,  not 
perfumed,  but  sweet  and  very  pleasant. 

Ripe  in  the  autumn  and  winter  months. 

This  succeeds  on  both  the  Pear  and  the  Quince. 

Raised  some  years  ago  on  the  Continent,  and  was  brought 
into  this  country  under  the  name  of  Riche  d'Apoil. 

100.  RoussELiNE.  Miller,  No.  40.  Duhnmel,  No.  37. 
t.  15. 

Muscat  a  longue  queue  de  la  fin  d'Automne.     Ibo 

Frta7  small,  of  a  somewhat  oblong  figure,  swelled  out  in 
the  middle,  tapering  to  the  crown,  and  compressed  towards 
the  stalk,  about  two  inches  and  a  quarter  long,  and  one  inch, 
and  a  half  in  diameter.  Eye  very  small,  with  a  converging 
calyx,  placed  in  a  rather  hollow,  plaited  basin.  Stalk  one 
inch  and  three  quarters  long,  slender,  inserted  in  a  small  ca- 
vity. Skin  smooth,  of  a  greenish  yellow  on  the  shaded  side, 
but  where  fully  exposed  to  the  sun,  of  a  lively  deep  red, 
sprinkled  with  numerous  gray  specks.  Flesh  very  tender 
and  delicate,  with  a  sweet  and  agreeably  perfumed  juice. 

Ripe  the  beginning  of  October,  and  will  keep  a  month. 

This  succeeds  on  the  Pear,  but  not  at  all  on  the  Quince. 

22 


254  PEARS. 

101.  Seckle.  Hort.  Trans.  Vol.  iii.  p.  256.  t.  9.  Pom. 
Mag.  t.  72. 

New-York  Red  Cheek.     Hort.  Soc.  Cat.  432. 

Sycle,  )  of  some  Collections^  according: 

Red-cheeked  Seckle,     j      to  the  Pom.  Mag. 

Fruit  rather  small,  somewhat  turbinate,  a  little  compress- 
ed towards  the  stalk,  about  two  inches  and  three  quartern 
long,  and  two  inches  and  a  quarter  in  diameter.  Eye  small, 
open,  with  a  very  short  calyx,  prominently  placed  on  the 
convex  apex.  Stalk  half  an  inch  long,  obliquely  inserted  in 
a  small  cavity.  Skin  dull  brown,  or  brownish  green,  with 
a  very  bright  red  cheek.  Flesh  tender,  juicy,  melting,  pe- 
culiarly rich  and  high  flavoured,  with  a  powerful  but  most 
agreeable  aroma,  totally  different  from  that  usually  perceived 
in  perfumed  Pears. 

Ripe  the  middle  and  end  of  October. 

This  beautiful  and  excellent  little  Pear  ranks  among  the 
richest  of  the  American  varieties.  An  account  of  it  was 
transmitted  by  Dr.  Hosack,  of  New-York,  to  the  Horticul- 
tural Society  in  1819,  extracted  from  Coxe's  work  on  A- 
merican  Fruit  Trees,  p.  189.  It  bears  its  fruit  in  clusters 
at  the  ends  of  the  branches,  is  very  hardy  as  an  open  stand- 
ard, ripening  its  fruit  with  certainty.* 

102.  Swan's  Egg.  Langley,  t.  64.  f  4.  Of  all  Eng- 
lish Gardens. 

Fruit  small,  of  an  oval,  turbinate  figure,  about  two  inches 
long,  and  one  inch  and  three  quarters  in  diameter.  Eye 
small,  with  a  very  short  calyx,  prominently  placed  on  the 
apex,  surrounded  by  a  few  wrinkled  plaits.  Stalk  three 
quarters  of  an  inch  long,  slender,  somewhat  obliquely  in- 
serted, with  but  little  cavity.  Skin  greenish  yellow,  cover- 
ed on  the  sunny  side  with  dull  brown,  intermixed  with  small 
russetty  specks.  Flesh  soft  and  melting,  with  a  very  rich 
musky  saccharine  juice. 

Ripe  the  end  of  September  and  beginning  of  October,  and 
will  keep  only  a  few  weeks  in  perfection. 

The  Swan's  Egg  Pear  is  known  to  every  gardener  and 
dealer  in  fruit  in  every  county  in  England  ;  its  great  certain- 

*  "  The  Seckle  Pear  is  found  to  exceed  in  excellence  of  flavour  the  very  richest 
•f  our  autumn  Pears,  possessing  a  high  vinous  aroma,  which  can  scarcely  be 
compared  with  any  thing  ir.  fruits,  unless  with  a  concentration  of  the  taste  pecu- 
liar to  the  Swan's  Egg.  liipe  from  the  end  of  August  to  the  middle  of  October." 
J'om.  Mag.  t.  72. 

The  above  extract,  taken  from  the  Pomolosrical  Magazine,  statee,  its  true  time 
tefiiptning.     It  would  make  a  beautiful  usjialier  tree  grafted  on  the  Cluince  stock. 

Am.  Ed. 


PEARS.  265 

ty  in  bearing,  and  the  excellence  of  its  fruit,  render  it  a  uni- 
versal favourite.  The  tree  is  readily  distinguished  in  the 
orchard  from  almost  every  sort,  by  its  upright  and  spire-like 
growth. 

103.  Urbaniste.     Hort.  Trans.  Vol.  v.  p.  411. 

Fi'uit  pyramidally  ovate,  very  even  inform,  but  compress- 
ed towards  the  stalk;  about  three  inches  and  a  half  long, 
and  two  inches  and  three  quarters  in  diameter.  Eye  a  little 
sunk  in  a  very  narrow  crown.  Stalk  an  inch  long,  obliquely 
inserted  in  a  moderately  deep  cavity.  Skin  pale  green,  in- 
clining to  yellow,  profusely  sprinkled  with  greenish  specks, 
with  small  patches  of  gray  russet  dispersed  over  its  whole 
surface,  but  more  particularly  round  the  eye  and  the  stalk. 
Flesh  white  towards  the  outside,  but  deepens  to  a  reddish 
yellow  next  the  core,  which  is  large,  and  possesses  a  small 
quantity  of  grit ;  it  is,  nevertheless,  quite  melting,  juicy,  and 
veiy  sweet,  with  a  little  perfume. 

Ripe  the  end  of  September  and  beginning  of  October. 

Raised  by  the  Count  de  Coloma,  of  Malines  ;  and  speci- 
mens of  the  fruit  were  exhibited  at  the  Horticultural  Society 
from  that  gendeman  in  1823. 

104.  Verte  Longue.  Miller ^  No.  36.  Duhamel, 
No.  73. 

Mouille-bouche.     lb, 

Muscat-fleure'.     Bon.  Jard.   1827,  p.  311. 

F^mit  pretty  large,  of  a  long  pyramidal  figure,  about  three 
inches  and  a  half  long,  and  two  inches  and  a  half  in  diame- 
ter. Eye  small,  with  an  open  calyx,  prominently  seated  on 
the  convex  summit.  Stalk  an  inch  long,  straight,  inserted 
without  any  cavity.  Skin  green,  which  continues  till  its 
maturity.  Flesh  white,  melting,  and  very  full  of  a  saccha- 
rine, well-flavoured  juice. 

Ripe  the  middle  of  October,  and  will  keep  a  few  weeks 
only. 

This  succeeds  on  both  the  Pear  and  the  Quince  ;  but  it  is 
best  on  the  Pear  on  dry,  hot  soils. 

105.  Verte  Longue  Panachee.     Duhamel,  74.  t.  37. 
Verte  longue  Suisse.     lb. 

Culotte  de  Suisse.     Jar^d.  Fruit,  t.  38. 

This  in  no  way  differs  from  the  preceding  one,  except  in 
being  rather  less,  and  in  its  striped  fruit,  which  is  beautifully 
coloured  with  green,  yellow,  and  red.  It  ripens  also  at  the 
same  time,  and  succeeds  on  both  the  Pear  and  the  Quince  ; 
but,  like  the  former,  it  is  best  on  the  Pear  for  dry  soils. 


256  PEARS. 

106.  ViGNE.  Miller,  No.  39.  Duhamel,  No.  110. 
t.  58.  f.  2. 

Demoiselle.     76. 

Fruit  small,  of  a  turbinate  figure,  about  one  inch  and 
three  quarters  long,  and  one  inch  and  a  half  in  diameter. 
Eye  large  and  open.  Stalk  two  inches  long,  slender,  in- 
serted in  a  small  cavity.  Skin  rough,  of  a  dull  red  colour, 
quite  round,  and  full  of  gray  specks.  Flesh  melting,  and 
full  of  a  pretty  good  juice. 

Ripe  the  middle  and  end  of  October. 

This  succeeds  on  both  the  Pear  and  the  Quince. 

107.  White  Doyenne.  Pom.  Mag.  t.  60. 
Doyenne  Blanc.  Hort.  Soc.  Cat.  No.  233, 
Doyenne.     Duhamel,  81.  t.  43. 

Beurre  Blanc.     lb. 

Bonne-ante.     Ih. 

Saint  Michel.     lb. 

Carlisle. 

Citron  de  Septembre. 

Kaiserbirne. 

Poire  a  courte  queue. 

Poire  de  Limon.  .Of  various  Collections,  according 

Poire  de  Neige.  f  to  the  Pom,  Mag. 

Poire  de  Seigneur. 

Poire  Monsieur. 

Valencia. 

White  Beurre. 

Fruit  pretty  large,  roundish  oblong,  narrowest  at  the  stalk, 
about  three  inches  and  a  half  long,  and  two  inches  and  three 
quarters  in  diameter.  Eye  very  small,  with  small,  acute, 
closed  segments  of  the  calyx,  placed  in  a  shallow  depres- 
sion. Stalk  three  quarters  of  an  inch  long,  rather  thick,  in- 
serted in  a  small  cavity  ;  in  some  specimens  it  is  diagonally 
inserted  under  a  small  elongated  lip.  Skin  pale  citron  yel- 
low, speckled  throughout,  more  or  less,  with  cinnamon  rus- 
set, and  tinged  with  orange  brown  on  the  sunny  side.  Flesk 
white,  juicy,  very  buttery,  and  delicious. 

Ripe  the  end  of  September,  and  good  for  three  or  four 
weeks. 

This  succeeds  on  both  the  Pear  and  the  Quince. 

An  old  and  excellent  Pear,  bearing  well  in  this  country 
vipon  an  open  standard.  It  is  one  of  the  best  to  graft  upon 
the  Quince,  and  to  cultivate  en  quenouille.     It  is  best  known 


PEARS.  257 

in  our  gardens,  and  to  English  nurserymen,  by  the  name  of 
White  Beurre. 


Sect.  V.  —  Winter  Round-fruited. 

108.  Ambrette.  Miller,  No.  57.  Duhamel,  No.  65. 
t.  31. 

Ambre  Gris.     Knoop.  Pom.  p.  134. 

Ambrette  Grise.     lb, 

Ambrette  d'Hiver.     lb. 

Belle  Gabrielle.     lb, 

Trompe  Valet.     lb. 

Fruit  middle-sized,  of  a  roundish  figure,  but  rather  larger 
at  the  crown  than  at  the  stalk  ;  about  two  inches  and  a  half 
or  two  inches  and  three  quarters  deep,  and  the  same  in  di- 
ameter. Eye  small,  with  an  open,  reflexed,  flat  calyx, 
placed  in  a  very  shallow  impression.  Stalk  three  quarters 
of  an  inch  long,  stout,  inserted  in  a  very  small  cavity.  'Skin 
of  a  russet  colour.  Flesh  melting,  with  a  sugary  musky 
juice. 

In  eating  from  November  till  January. 

This  succeeds  on  both  the  Pear  and  the  Quince  ;  but  it 
is  more  productive  upon  the  latter  stock. 

109.  Bergamotte  de  Soulers.  Duhamel,  No.  51. 
t.  44.  f.  1. 

Bonne  de  Soulers.     lb. 

Fruit  rather  large,  of  a  roundish  turbinate  figure  ;  about 
two  inches  and  three  quarters  long,  and  the  same  in  diame- 
ter, broadest  in  the  middle,  and  narrowed  to  each  extremity. 
Eye  small,  within  a  shallow  basin.  Stalk  an  inch  long, 
strong,  curved,  and  inserted  in  an  oblique  cavity.  SkZi 
smooth,  of  a  greenish  white,  full  of  green  specks,  but  of  a 
brownish  red  on  the  sunny  side.  Flesh  buttery  and  melting, 
with  a  sweet  agreeable  juice. 

In  eating  in  January  and  through  March. 

This  succeeds  on  both  the  Pear  and  the  Qumce. 

110.  Easter  Bergamot.     Miller,  No.  69. 
Bergamotte  Bugi.     lb, 

Bergamotte  de  Paques.     Duhamel,  52.  t.  24. 

Bergamotte  d'Hiver.     lb. 

La  Grilliere.     Knoop.  Pom,  p.  134. 

22* 


2^  PEA.R8. 

Paddington.  ") 

TerlinI*.  f  ^/"^^^^  JVurseries. 

Winter  Bergamot.      J 

Fruit  pretty  large,  of  a  roundish  turbinate  figure  ;  three 
inches  or  more  deep,  and  the  same  in  diameter,  but  broadest 
at  the  crown.  Eye  small,  closed,  and  sunk  in  a  shallow  ba- 
sin. Stalk  short,  thick,  inserted  a  little  obliquely  in  a  small 
shallow  cavity.  Shi?i  green,  quite  round,  and  covered  with 
nurnerous  gray  specks  ;  but  when  matured  it  turns  of  a  yel- 
lowish gray.  Flesh  white,  half  buttery,  with  a  sugary,  well- 
flavoured  juice. 

In  eating  from  January  till  April  or  May. 

This  succeeds  on  both  the  Pear  and  the  Quince. 

The  Easter  Bergamot  has  been  a  long  time  in  this  coun- 
try, having  been  planted  at  Hampton  Court  in  the  time  of 
Queen  Elizabeth.  It  requires  a  south  or  south-east  aspect^ 
and  a  dry  bottom. 

111.  Francreal.     JVft7/er,  No.  68. 
Franc-Real.     Duhamel,  No.  60. 

Fin  or  d'Hiver.     Knoop.  Pom.  p.  136. 

Fruit  pretty  large,  of  a  somewhat  globular  figure,  a  httle 
compressed  at  both  extremities ;  about  three  inches  and  a 
half  long,  and  nearly  the  same  in  diameter.  Eye  small, 
placed  in  a  shallow  narrow  basin.  Stalk  three  quarters  of 
an  inch  long.  Skin  yellow,  very  much  mottled  with  a  pale 
russetty  brown,  particularly  on  the  sunny  side.  Flesh  rather 
dry,  and  apt  to  be  gritty.  Juice  rather  insipid,  but  is  excel- 
lent when  stewed. 

In  use  from  January  till  March. 

This  succeeds  on  both  the  Pear  and  the  Quince. 

112.  German  Muscat.     Miller, 'No.  70. 

Muscat  d'Allemagne.     DuhameU  No.  72.  t.  36. 

Fruit  pretty  large,  broadly  turbinate,  and  somewhat  com- 
pressed towards  the  stalk,  about  three  inches  deep,  and  the 
same  in  diameter.  Eye  small,  seated  in  a  small  shallow 
basin.  Stalk  one  inch  and  a  half  long,  slender,  inserted  in 
a  very  small  cavity.  Skin  covered  with  russet  quite  round, 
and  coloured  with  brown  on  the  sunny  side.  Flesh  pa]e 
yellow,  buttery,  and  melting.  Jtiice  sugary,  musky,  and 
perfumed. 

In  eating  from  Mafch  till  May. 

This  succeeds  on  both  the  Pear  and  the  Quince. 


PEARS.  269 

113.  GiLOGiL.     Pom.  Mag.  t.  65. 
Gile-6-giIe.     JVoiseiie  Manuel  Complet,  p.  531. 

Gros  Gobet.     \  Of  some  French  Gardens,  according  to 

Dagobert.         /      the  Pom.  Mag. 

Fruit  large,  somewhat  obovate,  flattened  at  the  top,  and 
tapering  but  Uttle  to  the  stalk,  about  three  inches  and  a  quar- 
ter deep,  and  three  inches  and  a  half  in  diameter.  Eye 
large,  and  deeply  sunk  in  a  plaited  radiated  hollow.  Stalk 
an  inch  long,  rather  deeply  inserted  in  an  uneven  and  mostly 
two-lipped  cavity.  Skin  a  deep  close  russet,  rather  deeply 
tinged  with  a  brownish  red  on  the  sunny  side.  Flesh  white, 
juicy,  breaking,  a  little  gritty,  sweet,  and  pleasant. 

In  use  from  December  till  March  or  April. 

A  valuable  winter  Pear,  although  not  of  first-rate  excel- 
lence. It  is  very  handsome,  and  an  excellent  bearer.  It 
will  succeed  as  an  open  standard  in  a  sheltered  warm  situ- 
ation. 

114.  Holland  Bergamot.     Miller^  No.  71. 
Bergamotte  d'Hollande.     Duhamel,  No.  53.  t.  25. 
Bergamotte  d'Alencon.     lb. 

Amoselle.     lb. 

Lord  Cheney's.      Of  some  Gardens. 

Fruit  large,  of  a  regular  roundish  figure,  but  somewhat 
broadest  at  the  crown,  about  three  inches  deep,  and  nearly 
the  same  in  diameter.  Eye  small,  divested  of  its  calyx,  sunk 
pretty  deep  in  a  depressed  and  wide  basin.  Stalk  one  inch 
and  a  half  long,  slender,  crooked,  inserted  in  a  slightly  an- 
gular, but  not  deep  cavity.  Skin  in  the  autumn  green,  mar- 
bled all  over,  more  or  less,  with  a  thin  brown  russet ;  but  as 
it  acquires  maturity,  the  skin  becomes  yellow,  and  the  rus- 
setty  colouring  of  a  more  lively  character.  Flesh  half  but- 
tery, with  a  plentiful  and  highly  flavoured  juice. 

In  eating  from  March  till  May  or  June. 

It  succeeds  on  both  the  Pear  and  the  Quince. 

This  very  valuable  Pear,  if  ever  in  the  possession  of  Lord 
Cheney,  must  have  been  in  England  previously  to  1595.  It 
originated  at  Alencon  in  France,  and  is  highly  deserving  of 
cultivation. 

115.  Poire  du  Jardin.     Duhamel,  28.  t.  19.  f.  3. 
Fruit  pretty  large,  round,  and  flattened  somewhat  hke  a 

Bergamot,  about  two  inches  and  three  quarters  deep,  and 
two  inches  and  a  half  in  diameter.  Eye  small,  placed  in  a 
very  shallow  depression.  Stalk  three  quarters  of  an  inch 
long,  stout,  inserted  in  a  small  cavity.     Skin  yellow  on  the 


260  1>EARS. 

shaded  side,  but  of  a  soft  red  where  exposed  to  the  sun,  and 
marked  with  a  few  yellow  specks.  Flesh  half  buttery,  with 
an  excellent  saccharine  juice. 

In  eating  in  December  and  January. 

116.  Winter  Orange.  Hort.  Trans.  Vol.  v.  p.  139. 
t.  2.  f.  3. 

Orange  d'Hiver.     DuhameU  No.  29.  t.  19.  f.  4. 

Fruit  middle-sized,  globular,  a  little  flattened  at  the  crown, 
about  two  inches  and  a  quarter  deep,  and  two  inches  and  a 
half  in  diameter.  Eye  small,  open,  placed  in  a  very  shal- 
low, perfectly  round  basin.  Stalk  an  inch  long,  thick,  and 
inserted  in  a  small  oblique  cavity.  Skin  smooth,  rich,  yel- 
low, covered  with  numerous  brown  specks.  Flesh  white, 
crisp,  with  a  sugary,  highly  flavoured,  musky  juice. 

In  eating  in  February,  and  will  keep  till  April. 

This  succeeds  on  both  the  Pear  and  the  Quince. 


Sect.  VI.  —  Winter  Conical-fruited, 

117.  Ang£liciue  de  Bordeaux.  Duhamel,  No.  88. 
t.  47.  f.  5. 

Poire  Angelique.     Miller,  No.  77. 

Saint  Martial.     lb. 

Saint  Marcel.     Bon.  Jard.  1827.  p.  311. 

Gros  Franc-real.     lb. 

Fruit  pretty  large,  of  a  pyramidal  turbinate  figure,  some- 
what like  a  Bon-chretien,  about  three  inches  and  a  quarter 
long,  and  two  inches  and  three  quarters  in  diameter.  Eye 
small,  placed  in  a  narrow  and  rather  deep  hollow.  Stalk 
one  inch  and  a  half  long,  strong,  crooked,  inserted  in  an  ob- 
lique but  not  deep  cavity.  Skin  smooth  and  yellowish,  but 
on  the  sunny  side  it  is  of  a  faint  purple  colour.  Flesh  ten- 
der and  buttery,  with  a  sugary  juice. 

In  eating  from  February  till  April. 

It  succeeds  on  both  the  Pear  and  the  Quince,  but  not  so 
well  on  the  latter  stock. 

This  Pear  was  introduced  into  this  country  about  the  year 
1700,  and  first  planted  by  the  Duke  of  Montague  at  Dit- 
ton  ;  it  requires  to  be  grown  against  a  south  or  south-east 
wall. 

118.  Ang^liciue  de  Rome.  Duhamel,  No.  108.  Jard. 
Fruit,  t.  42.  , 

Fruit  middle-sized,  a  little  more  long  than  broad,  being 


PEARS.  261 

about  two  inches  and  a  half  long,  and  two  inches  and  a 
quarter  in  diameter.  Eye  very  small,  placed  in  a  narrow 
shallow  basin.  Stalk  three  quarters  of  an  inch  long,  inserted 
in  a  very  small  cavity.  Skin  rough,  pale  yellow  or  citron 
colour,  and  tinged  with  red  on  the  sunny  side.  Flesh  yel- 
lowish, tender,  and  melting.  Juice  sugary,  with  a  rich 
poignant  flavour. 

In  eating  in  December,  and  till  February  or  March. 

It  succeeds  on  both  the  Pear  and  the  Quince. 

This  is  a  very  excellent  Pear  on  a  good  soil  and  favour- 
able situation.  It  is,  of  course,  inferior  when  it  has  not  these 
advantages. 

119.  Beurr^  d'Aremberg.  Hort,  Trans.  Vol.  vii. 
p.  178.  t.  4.  f.  1.     Pom.  Mag.  t.  83. 

Beurre  d'Arembert.     Bo7i.  Jard.  1827,  p.  308. 

Due  d'Aremberg.         ^    ^.^^,,^^  j,^,^^^^j^  Catalogues,  ac- 

Poire  d'Aremberg.        \     '^cording  to  the  Pom.  JVfao-. 

(Jolmar  Deschamps  {  }  ^  ^ 

Fruit  pretty  large,  turbinate,  on  an  average  about  three 
inches  and  a  half  long,  and  two  inches  and  three  quarters 
wide  at  the  broadest  part,  where  it  is  obtusely  angular,  and 
a  httle  contracted  towards  the  setting  on  of  the  stalk.  Eye 
small.  Stalk  an  inch  long,  strong,  straight,  inserted  in  an 
oblique,  angular  cavity ;  in  some  specimens  it  is  diagonally 
inserted  under  a  broad,  elongated  lip.  Skin  delicate  pale 
green,  very  slightly  dotted  with  russet,  which  becomes  a 
deeper  yellow  when  ripe.  Flesh  whitish,  firm,  very  juicy, 
perfectly  melting,  without  any  grittiness,  and  of  a  very  ex- 
traordinary rich,  sweet,  high  flavoured  quality. 

In  eating  from  Octobei*  till  February. 

It  succeeds  on  both  the  Pear  and  the  Quince. 

This  most  excellent  Pear  is  supposed  to  have  been  raised 
by  M.  Deschamps,  and  was  first  sent  to  the  Horticultural 
Society  by  M.  Parmentier  of  Enghien,  along  with  the  Glout 
Moixeau,  in  November,  1820.  It  is  usually  cultivated  as 
a  dwarf,  being  grafted  upon  the  Quince  stock,  but  it  suc- 
ceeds perfectly  well  as  an  open  standard. 

120.  Beurre  Diel.  Po7n.  Mag.  t.  19.  and  lb.  t.  131. 
Diel's  Butterbirne.  DiePs  Versuch,  <^c.  Vol.  xix.  p.  70. 
Dorothee  Royale.      Va7i  Mons,  Cat.  p.  25. 

Beurre  de  Telle.  \  g.  various  Collections,  according  to 

Beurre  Royale.     >  "^.i      r>         ti/t 

x»  •      J     TIT  1        i  the  Pom.  Mag. 

Poire  de  Melon.  )  ° 

Fruit  large,  about  the  size  and  figure  of  the  summer  Bon- 


262  fEARS. 

Chretien,  without  the  protuberances  of  that  variety :  it  is 
much  swollen  a  little  above  the  middle,  going  off  to  the  eye 
either  abruptly  or  gradually,  and  tapering  straight  to  the  stalk, 
without  any  contraction  of  figure ;  when  fully  grown,  it  is 
four  inches  and  a  half  long,  and  three  inches  and  a  half  in 
diameter.  Eye  close,  in  a  deep  hollow,  surrounded  by 
knobs,  ribs,  or  broad  protuberances.  Stalk  one  inch  and  a 
half  long,  strong,  bent,  woody,  inserted  in  a  deep,  irregularly 
and  obtusely  angled  cavity.  Skin  bright  green  when  first 
gathered,  changing  in  a  short  time  to  a  bright  orange,  with  a 
little  trace  of  russet.  Flesh  clear  white,  a  little  gritty  to- 
wards the  core,  but  otherwise  perfectly  tender  and  melting, 
juicy,  with  a  delicious,  rich,  aromatic,  saccharine  flavour. 

In  eating  from  November  till  January. 

It  succeeds  on  both  the  Pear  and  the  Quince. 

The  above  description  is  taken  from  a  very  fine  fmit  pro- 
duced against  a  wall,  and  figured  in  the  5th  No.  of  the  Pom. 
Mag.  No.  19.  As,  however,  it  varies  considerably  from 
this,  when  grown  upon  an  open  standard,  another  figure  of 
it  has  been  pubUshed  in  the  same  work.  No.  131.,  which 
exhibits  it  in  its  more  general  character,  and  fully  corresponds 
with  the  description  I  had  written  of  the  Dorothee  Royale, 
in  December,  1829,  from  a  fruit  grown  in  the  Horticultural 
Garden  at  Chiswick  ;  viz. 

Fruit  pretty  large,  oblong,  somewhat  narrowed  towards 
the  stalk,  and  a  little  angular  on  the  sides,  in  the  manner  of 
a  Chaumontelle ;  about  three  inches  and  a  half  long,  and 
three  inches  in  diameter.  Eye  narrow,  open,  with  a  cori- 
aceous calyx,  placed  in  a  shallow  uneven  basin.  Stalk  an 
inch  long,  stout,  inserted  in  a  narrow  cavity.  Skin  dull  le- 
mon colour,  covered  with  numerous  gray  specks,  and  mar- 
bled with  various  ramifications  of  gray  russet.  Flesh  yel- 
lowish white,  melting,  very  buttery.  Juice  plentiful,  very 
saccharine,  and  of  a  very  high  flavour. 

This  noble  Pear  was  raised  by  Dr.  Van  Mons  at  Lou- 
vaine,  and  by  him  named  in  honour  of  Dr.  Augustus  Frede- 
rick Adrian  Diel,  one  of  the  most  distinguished  of  the  Ger- 
man pomologists.  Its  great  merit,  independent  of  its  excel- 
lence, is  its  fertiUty,  both  when  trained  against  a  wall  and  as 
a  standard.  In  the  former  case  it  succeeds  perfectly  on  an 
eastern  aspect ;  in  the  latter,  its  fruit  retains  its  good  quali- 
ties in  as  high  a  degree  as  when  grown  upon  a  wall. 

121.  Beurre  Range.  Hort.  Trans.  Vol.  v.  p.  130. 
t.  2,  f,  4.     Pom,  Mag.  i,  88. 


PfiAR3.  263 

Beurre  Ranee.  Van  Mons^  Jlrh.  Fruit,  p.  373.  accord- 
ing to  the  Pom,  Mag, 

Beurre  Epine.  )  ^r^^^^^  Collections. 

Hardenpont  de  rrintemps.  )     '' 

Fruit  about  the  same  size  as  that  of  the  Saint  Germain, 
and  not  much  unUke  it  in  shape  ;  pblong,  and  tapering  to 
the  stalk ;  about  three  inches  and  a  half  long,  and  three 
inches  in  diameter.  Eye  small,  open,  with  a  very  short  calyx, 
scarcely  or  but  very  slightly  sunk.  Stalk  one  inch  and  a 
half  long,  rather  slender,  inserted  without  any  cavity  ;  in 
some  specimens  it  is  diagonally  inserted  under  a  broad  elon- 
gated lip.  Skin  dark  green  at  all  times,  even  when  most 
ripe,  sprinkled  with  many  russetty  specks.  Flesh  greenish 
white,  melting,  rather  gritty  at  the  core,  but  of  a  delicious 
rich  flavour.     The  fruit  generally  shrivels  in  ripening. 

In  eating  from  December  till  March  or  April. 

This  very  excellent  Pear  was  raised  by  the  late  Counsel- 
lor Hardenpont,  at  Mons,  and  fruit  of  it  was  sent,  by  M. 
Parmentier  of  Enghien,  to  the  Horticultural  Society,  in 
November,  1820. 

122.  Bezy  de  Caissoy.     Duhamel,  No.  59.  t.  29. 
Bezy  de  Quessoy.     Ib» 

Roussette  d^Anjou.     76. 

Petite  Beurre  d'Hiver.     Ih, 

Wilding  of  Caissoy.     Miller,  No.  63. 

Terreneuvaise.      Of  Jersey. 

Nutmeg  Pear.      Of  the  London  Markets. 

Fruit  small,  of  an  oblong  figure,  a  little  enlarged  at  the 
crown ;  about  one  inch  and  a  half  long,  and  the  same  in  di- 
ameter. Eye  very  small,  with  a  short  flat  calyx,  placed  in 
a  very  small,  shallow,  circular  basin.  Stalk  half  an  inch 
long,  inserted  in  a  rather  deep  cavity.  Skin  green,  turning 
yellow  as  it  becomes  ripe  ;  marked  and  spotted  with  red  on 
the  sunny  side.     Flesh  buttery,  with  a  very  rich  juice. 

In  eating  from  November  till  March. 

This  succeeds  on  the  Pear,  but  not  on  the  Quince. 

The  Bezy  de  Caissoy  was  discovered  in  the  Forest  of 
Caissoy,  in  Bretagne,  where  it  is  called  Roussette  d'Jlnjou. 
It  is  a  most  productive  bearer  in  an  open  standard,  and  well 
deserving  of  cultivation. 

123.  Chaumontel.     JVf«7/er,  No.  78. 

Bezy  de  Chaumontelle.     Duhamel,  No.  7S.  t.  40. 

Beurr^  d'Hiver.     lb. 

Fruit  large,  of  an  oblong,  and  somewhat  irregular  figure, 


264  PEARS. 

having  some  slightly  obtuse  angles,  which,  more  or  less, 
extend  from  the  stalk  to  the  crown  ;  generally  about  three 
inches  and  a  half  long,  and  three  inches  broad.  Eye  small, 
deeply  sunk  in  a  verry  angular  basin.  Stalk  short,  inserted 
in  a  rather  deep  angular  cavity.  Skin  a  little  scabrous,  yel- 
lowish green  on  the  shaded  side,  but  of  a  brown  or  purplish 
colour  when  fully  exposed  to  the  sun  and  highly  ripened. 
Flesh  melting,  and  full  of  a  sugary  and  highly  perfumed 
juice. 

In  eating  from  November  till  January  or  February. 

It  succeeds  on  both  the  Pear  and  the  Quince. 

This  very  valuable  Pear  was  found  wild  at  Chaumontel, 
a  lordship  in  the  department  of  the  Oise  ;  and  Duhamel, 
in  1765,  says  the  original  tree  was  then  alive  and  in  health. 
It  is  a  very  hardy  tree,  and  bears  well  in  this  country  as  an 
open  standard,  and  particularly  so  on  an  espalier,  where,  if 
well  managed,  the  fruit  grows  large,  and  in  fine  seasons 
ripens  extremely  well. 

The  French  say  it  succeeds  best  when  grafted  on  the 
Quince,  and  planted  on  rich  Ught  soil.  The  Jersey  garden- 
ers grow  the  Chaumontelle  to  a  much  larger  size  than  what 
is  described  above,  and  fruit  from  thence  I  have  seen  ex- 
hibited at  the  Horticultural  Society  far  exceeding  belief. 

124.  CoLMAR.  Milhr,  No.  54.  Duhamel,  No.  94. 
t.  50. 

Poire  Manne.     Ih. 

Bergamotte  Tardive.      Knoop.  Pom.  p.  134. 

Incomparable.     lb. 

Fruit  pretty  large,  of  a  pyramidal  turbinate  figure  ;  about 
three  inches  and  a  quarter  long,  and  two  inches  and  three 
quarters  in  diameter.  Eye  large,  and  deeply  hollowed. 
Stalk  an  inch  long,  rather  thick,  bent,  inserted  in  a  tolerably 
deep  oblique  cavity.  Skin  smooth,  green,  with  a  few  yel- 
lowish gray  specks  ;  as  it  becomes  mature,  it  turns  more 
yellow,  and  has  sometimes  a  little  colour  on  the  sunny  side. 
Flesh  greenish  white,  very  tender,  and  full  of  a  saccharine, 
rich,  highly-flavoured  juice. 

In  eating  from  November  till  January. 

This  succeeds  on  both  the  Pear  and  the  Quince. 

125.  D'AucH.     Forsyth,  Ed.  7.  No.  68. 
Poire  d'Auch.      Of  some  Collections. 

Fruit  pretty  large,  of  a  pyramidal  turbinate  figure,  greatly 
resembling  the  Colmar  in  almost  every  respect,  except  in 
being  a  little  more  full  next  the  stalk,  and  in  being,  perhaps, 


PEARS.  265 

a  fortnight  later  in  arriving  at  maturity  ;  its  flesh  is,  more- 
over, never  yellow,  and  it  has  the  advantage  of  a  higher 
flavour. 

A  similarity  of  appearance  has  led  some  to  suppose  they 
were  both  the  same.  Experience,  however,  does  not  war- 
rant this  supposition  ;  for,  in  every  situation  where  it  has 
been  tried,  it  has  proved  far  more  productive,  and  also  a 
much  hardier  tree.  It  was  introduced  into  England  before 
1817,  by  the  late  Duke  of  Northumberland. 

126.  Easter  Beurre.     Pom,  Mag.  t.  78. 
Bergamotte  de  la  Pentecote.      JVois.  Manuel,  Vol.   ii. 

p.  637. 

Beurre  d'Hiver  de  Bruxelles.      Taschenbuch,  p.  420. 

Doyenne  d'Hiver.  Of  some  Collections,  according  to  the 
Pom.  Mag, 

Fruit  large,  roundish  oblong,  broadest  towards  the  eye, 
nearly  four  inches  long,  and  three  inches  and  a  half  in  di- 
ameter. Eye  small,  with  a  connivent  calyx,  sunk  in  a  mo- 
derately deep  depression.  Stalk  short,  tliick,  sunk  in  a  deep 
obtuse-angled  cavity.  Skin  green,  thickly  mottled  with 
small  russetty  dots  ;  when  ripe  becoming  yeflowish,  and  co- 
loured with  brown,  somewhat  streaky  on  the  sunny  side. 
Flesh  whitish,  inclining  to  yellow,  perfectly  buttery  and  melt- 
ing, and  extremely  high  flavoured. 

In  eating  from  November  till  May. 

This  succeeds  on  both  the  Pear  and  the  Quince. 

Of  all  the  very  late  keeping  Pears  this  is  decidedly  the 
best.  It  has  been  recently  introduced  into  this  country  from 
the  Continent,  but  its  origin  there  is  not  known.  It  is  a  most 
profuse  bearer,  grafted  upon  the  Quince,  and  requires  a 
south  or  south-east  exposure. 

This  must  not  be  confounded  with  the  Easter  Bergamot, 
a  good  but  inferior  variety  ;  from  which  it  is  distinguishable, 
not  only  by  its  fruit,  but  also  by  its  wood,  which  is  reddish 
brovvn,  not  green,  as  that  of  the  former  sort. 

The  Easter  Beurre  bears  well  as  an  open  standard  in 
the  Horticultural  Garden  at  Chiswick.  The  specimens 
produced  there  in  1830,  were  very  beautiful ;  three  inches 
and  a  quarter  long,  and  three  inches  in  diameter. 

127.  Flemish  Bon-Chretien. 

Bon-Chretien  Nouvelle  Espece.     Hart.  Gard.  Coll. 

Fruit  large,  oblong,  turbinate,  tapering  towards  the  stalk, 
where  it  is  slightly  compressed  ;  about  four  inches  and  a  half 
long,  and  three  inches  and  a  half  in  diameter.  Eye  open, 
23 


266 


FEAIt?. 


with  a  very  short  calyx,  sunk  in  a  rather  shallow,  rounds  or 
even  depression.  Stalk  one  inch  and  a  half  long,  emboss- 
ed next  the  fruit,  a  little  curved,  and  obhquely  inserted  un- 
der an  elongated  single  or  double  lip  ;  in  some  specimen* 
v/hich  are  more  conical,  the  stalk  is  direct  and  straight,  and" 
not  obliquely  inserted.  Skin  green,  becoming  yellow,  thick- 
ly sprinkled  with  gray  russetty  specks,  and  which  form  a 
mottled  russet  on  the  sunny  side.  Flesfi  yellowish  white, 
breaking,  a  little  gritty,  but  becoming  mellow  when  matured^ 
Juice  saccharine^  with  a  slight  musky  perfume. 

In  eating  from  the  beginning  of  T^ovember  till  the  middle 
or  end  of  January. 

It  succeeds  very  well  upon  the  Quince  stock. 

This  very  fine  Pear  has  been  lately  raised  in  Flanders,  and 
sent  to  the  Horticultural  Society  of  London,  in  whose  Gar- 
den at  C  his  wick  it  (in  1830)  produced  some  uncommonly 
tine  fruit  upon  an  open  standard^  from  which  this  descrip- 
tion was  taken. 

128.  FoRELLK.  HorL  Trails.  Vol.  v.  p.  408.  t.  17, 
Pom.  Mag.  t.  112. 

Forellen-birne.      Die!,  Pom.  Yol.  v.  p.  51. 

Poire  Truite.  Of  the  French^  according  to  the  Pom, 
Mag. 

Fruit  rather  below  the  middle  size,  not  very  constant  in 
form,  but  generally  obovate,  and  more  or  less  elongated  ; 
aoout  three  inches  long,  and  two  inches  and  a  half  in  diame- 
ter. Eye  rather  shallow.  Stalk  half  an  inch  long  or  more» 
slender,  straight,  inserted  in  a  rather  shallow  but  oblique 
cavity.  Skin,  when  fresh  gathered,  green  on  one  side,^  and 
red  on  the  other,  changing  to  a  deep  rich  sanguine,  speckled  - 
with  grayish,  ocellate,  broad  spots  next  the  sun,  and  a  clear 
lemon  on  the  other  side.  /VesA,  white,  juicy,  buttery,  with 
a  rich  aromatic,  sub-acid  vinous  flavour. 

In  eating  from  November  till  January. 

It  never  shrivels,  but  remains  quite  melting  to  the  last. 

This  is  a  very  beautiful  Pear,  and  bears  well  as  a  stand- 
ard. It  is  called  the  Forelle,  Trouiicy  or  Trout  Pear,  from 
a  fancied  resemblance  between  the  spots  and  colour  of  its 
skin  and  those  of  the  fish  so  called.  Dr.  Diel  supposes  it 
originated  in  Northern  Saxony. 

It  was  brought  to  this  country  a  few  years  ago,  and  fruit- 
ed by  Mr.  Knight  of  Downton  Castle,  who  sent  it  for  exhi- 
bition to  the  Horticulture  Society  about  1823. 


PEA.RS. 


267 


1^'9.  Glout  Morce^u.     Hort.  Soc,  Cat  No.  291. 

Gloux  Morceaux.*      Hort,  Trans.  Vol.  vii.  p.  179.  t.4. 

Fruit  very  like  the  Beurre  d'Aremberg,  but  larger,  more 
oval,  not  so  turbinate  in  its  shape,  about  four  inches  long, 
and  three  inches  and  a  half  in  diameter,  Eije  small,  deeply 
sunk,  in  an  uneven  oblique  hollow.  Stalk  an  inch  long,  ra- 
ther deeply  inserted  in  an  oblique  cavity.  Sfdn  pale  dull 
olive  green,  a  little  inclining  to  yellow,  and  covered  with  nu- 
merous gray  russetty  specks,  with  russetty  blotches  round 
the  stalk.  Flesh  whitish,  firm,  very  juicy,  but  a  little  gritty 
at  the  core. 

Ripe  in  November,  and  v/ill  keep  till  February  or  March. 

This  very  beautiful  and  very  fine  variety  was  sent  to  the 
Horticultural  Society  by  M.  Parmentier  of  Enghien,  along 
with  the  Beurre  d'Aremberg,  in  November,  1820.  It  requires 
an  east  or  south-east  wall  to  grow  it  in  perfection  ;  but  very 
fine  specimens  were  (in  1830)  grown  upon  open  standards 
m  the  Horticultural  Garden  at  C  his  wick,  three  inches  and 
a  half  long,  and  three  inches  m  diameter. 

130.  Grumkower. 

Grumkower  Winterbirne.     Hort.  Soc.  Cat.  No.  316. 

Fruit  middle-sized,  in  shape  somewhat  like  a  Bon-Chre- 
^i«n,  having  a  few  obtuse  angles  or  ribs  extending  from  the 
middle  of  the  fruit  to  the  crown,  and  narrowed  towards  the 
stalk  ;  usually  about  three  inches  long,  and  two  inches  and 
a  quarter  in  diameter.  Eye  narrow.  Stalk  half  an  mch  long, 
inserted  without  any  cavity.  Skin  smooth,  pale  green, 
sprinkled  with  a  few  gray  specks.  Flesh  melting.  Juice 
plentiful,  saccharine,  with  a  good  deal  of  musky  flavour. 

Ripe  in  November,  and  will  keep  till  Christmas. 

131.  Lent  Saint  Germain.  Hort.  Soc.  Cat.  No. 
614. 

Easter  Saint  Germain.      Of  some  Gardens. 

Fruit  pretty  large,  of  an  oblong  figure,  broadest  in  the 
middle,  and  tapering  to  each  extremity.  Eije  small  and 
prominently  seated.  Stalk  an  inch  long,  slender,  obhquely 
inserted  under  an  elongated  lip.  Skin  pale  green,  full  of 
small  white  specks.  Flesh  firm  and  breaking,  with  a  very 
good  flavoured  juice. 

In  eating  in  March  and  April. 

•  M.  Dumortier  Rutteau,  of  Tonrnay,  in  a  letter  reeentlv  received  from  kixn,  as- 
seilfl,  that  tliQ  proper  orthography  of  this  name  is  Glout  Morceau . 


268  PEARS. 

This,  although  not  a  high-flavoured  Pear,  deserves  cul- 
tivation, as  it  comes  into  eating  when  most  Winter  Pears 
are  gone. 

132.  Martin  Sec.  Miller,  No.  48.  DuhameU  N©. 
36.  t.  14. 

Fruit  middle-sized,  of  a  pyramidal  figure,  somewhat  tur- 
binate, about  three  inches  long,  and  two  inches  and  a  quar- 
ter in  diameter.  Eye  small,  open,  seated  in  a  somewhat 
deep  obtuse-angled  basin.  Stalk  one  inch  and  a  half  long, 
inserted  in  a  small  angular  cavity.  Skin  of  a  deep  russet 
colour  on  the  shaded  side,  but  where  exposed  to  the  sun,  of 
a  lively  red,  covei'ed  with  numerous  gray  specks.  Flesh 
crisp.     Juice  sugary,  with  an  agreeable  perfume. 

In  eating  from  November  till  January. 

It  succeeds  on  the  Pear,  and  equally  well  on  the  Quince. 

This  is  the  Martin  Sec  of  Champagne.  In  Burgundy 
they  have  a  Martin  Sec,  which  is  a  different  fruit. 

133.  MartixX  Sire.  Miller,  No.  64.  DuhameU  No. 
30.  t.  19.  f.  5. 

Fruit  pretty  large,  of  a  pyramidal  figure,  somewhat  like 
that  of  a  Jargonelle,  a  little  more  swelled  on  one  side  than 
the  opposite  one ;  about  three  inches  and  a  quarter  long, 
and  two  inches  and  a  half  in  diameter.  Hye  small,  promi- 
nent. Stalk  three  quarters  of  an  inch  long,  bent,  inserted  in 
an  oblique  cavity.  Skin  green,  very  smooth,  changing  to 
yellow  as  it  becomes  ripe,  with  a  lively  red  on  the  sunny 
side.  Flesh  crisp,  sometimes  a  little  gritty  near  the  core. 
Juice  plentiful,  sugary,  and  highly  perfumed. 

In  eating  from  December  till  February. 

It  succeeds  on  both  the  Pear  and  the  Quince. 

134.  Merveille  d'Hiver.     Duhamel,  No.  67,  t.  33. 
Petit  Oin.     Ih. 

Fruit  middle-sized,  somewhat  turbinate,  tapering  regu- 
larly to  the  stalk  ;  about  two  inches  and  a  half  long,  and  two 
inches  and  a  quarter  in  diameter.  Eye  large,  and  deeply 
hollowed.  Stalk  half  an  inch  long,  inserted  a  little  obliquely 
in  a  small  irregular  cavity.  Skin  green,  occasionally  a  little 
warted,  and  becoming  yellow  when  fully  ripe.  Flesh  very 
fine  and  melting.  Juice  sugary,  and  of  a  high  musky 
fiavour. 

In  eating  in  November  and  December. 

This  succeeds  on  the  Pear,  but  not  well  on  the  Quince. 

It  is  one  of  our  best  Pears,  and  deserves  cultivation, 

135.  Naples.      DuhameL  107.  t.  56. 


PEAR8. 


269 


Poire  de  Naples.     Jard.  Fruit,  t.  36. 

Fruit  middle-sized,  of  a  roundish  turbinate  figure,  com- 
pressed between  the  middle  and  the  stalk  ;  about  two  inches 
and  a  half  deep,  and  the  same  in  diameter.  Eye  small, 
with  a  converging  calyx,  seated  in  a  rather  deep  basin. 
Stalk  three  quarters  of  an  inch  long,  bent,  and  inserted  in  a 
small  oblique  cavity.  Skin  green,  becoming  yellow  as  it 
approaches  maturity,  with  a  pale  brown  on  the  sunny  side. 
Flesh  melting  and  buttery,  with  a  saccharine  and  agreeable 
juice. 

In  eating  from  January  till  nearly  April. 

This  succeeds  on  both  the  Pear  and  the  Quince. 

138.   Oak-leaved  Imperial. 

imperiale  a  feuilles  de  Chene.     Duhumel,  No.  98.  t.  54. 

Fruit  middle-sized,  oblong,  turbinate,  in  the  manner  of  a 
small  Bonchretien;  about  two  inches  and  three  quarters 
long,  and  two  inches  and  a  quarter  in  diameter.  Eye  small, 
with  an  acute  spreading  calyx,  placed  in  a  shallow  basin. 
Stalk  half  an  inch  long,  straight,  inserted  with  but  little 
cavity.  Skin  smooth,  green,  approaching  to  yellow,  as  it 
becomes  matured.  Flesh  half  buttery,  with  a  sugary  well' 
-flavoured  juice. 

In  eating  from  January  till  May. 

It  succeeds  on  both  the  Pear  and  the  Quince. 

This  tree  is  at  once  distinguished  by  its  singular  leaves, 
which  are  situated  like  those  of  the  Oak.  The  fruit,  al- 
though not  so  good  as  many  others,  has  considerable  merit 
at  this  late  season  of  the  year. 

137.  Passe-Colmar.  Pom.  Mag,  t.  64.  Hort.  Trans. 
Vol.  v.  p.  410. 

Passe-Colmar  Gris,  dit  Precel.     lb. 

Passe-Colmar  Epineux.      Van  Mons,  Jlrh.  Fruit,  p.  373. 

Fondante  de  Panisel.      Van  Mons,  Jirh.  Fruit,  p.  373. 

Poire  Precel.     lb.  p.  374. 

Colmar  E'pineux.      Hort.  Soc.  Cat.  No.  452. 

Beurre-Colmar  Gris,  dit  Precel.     lb.  No.  454. 

Chapman's.     lb.  No.  177.  according  to  the  Pom.  Mag. 

Fruit  middle  sized,  obconical,  flattened  at  the  crown, 
about  three  inches  and  a  half  long,  and  three  inches  in  dia- 
meter. Eye  open,  slightly  sunk.  Stalk  one  inch  and  a 
half  long,  strong,  inserted  in  an  oblique  obtusely-angled 
/:avity.  Skin  green,  when  ripe  becoming  yellowish,  and 
sprinkled  with  russet,  and  if  well  exposed  having  a  con* 
siderable  tinge  of  red ;   the  surface  is  somewhat  uneven, 

23* 


270  PEARS. 

Avith  some  slight  longitudinal  furrows  running  from  the  stalk 
end.  Flesh  yellowish,  melting,  juicy,  very  rich,  and  most 
excellent. 

In  perfection  in  December  and  January. 

A  most  abundant  bearer. 

It  was  raised  in  Flanders  by  Counsellor  Hardenpont,  to 
whom,  in  conjunction  with  Dr.  Van  Mons,  and  some  others 
of  his  countrymen,  we  are  indebted  for  several  very  excel- 
lent varieties  of  the  Pear. 

138.  Pastorale.  /tMer,  No.  75.  Dw/mme/,  No.  100. 
t.  55. 

Musette  d'Automne.     lb. 

Petit  Rateau.     Jard.  Fruit,  t.  40. 

Fniit  large,  of  a  pyramidal  turbinate  figure,  a  little  com- 
pressed near  the  stalk,  about  four  inches  long,  and  two 
inches  and  three  quarters  in  diameter.  Eye  small,  ^^^th  a 
connivent  calyx,  prominently  seated.  Stalk  an  inch  long, 
straight,  stout,  with  a  curb  or  embossment  at  its  insertion  in 
the  fiuit.  Skin  somewhat  rough,  of  a  yellowish  gray 
colour,  speckled  with  red  on  the  sunny  side.  Flesh  tender 
and  buttery,  with  an  excellent  saccharine  and  musky  juice. 

In  eating  from  November  till  February  or  March. 

This  succeeds  better  on  the  Pear  than  on  the  Quince. 

It  is  said  to  have  been  raised  by  the  Capuchins  of  Lou- 
vain. 
,  139.  Poire  du  Vitrier.    DuhameU  No.  24.  t.  44.  f  4. 

Fruit  middle-sized,  oblong,  somewhat  of  the  shape  of  a 
Chaumontel,  about  two  inches  and  a  half  long,  and  two 
inches  and  a  quarter  in  diameter,  swelling  a  little  in  the 
middle,  and  a  little  narrowed  at  each  extremity.  Eye  large, 
open,  seated  in  an  irregularly-formed  depression.  Stalk  an 
mch  long,  inserted  rather  deeply  in  an  irregularly-angled 
cavity.  Skin  smooth,  green  on  the  shaded  side,  but  deeply 
tinged  with  red  on  the  side  next  the  sun,  and  covered  with 
numerous  gray  specks.  Flesh  white,  with  a  very  agreeable 
juice. 

In  eating  in  November  and  December. 

This  succeeds  well  on  both  the  Pear  and  the  Quince. 

140.  RoYALE  d'Hiver.     Duhamel,  No.  71,  t.  35. 

Fruit  pretty  large,  of  a  pyramidal  turbinate  figure,  de- 
creasing a  little  irregularly  from  the  crown  to  the  stalk, 
about  three  inches  long,  and  two  inches  and  three  quarters 
in  diameter.  Eye  small,  in  a  deeply  depressed  basin. 
Stalk  one  inch  and  a  half  long,  slender,  bent,  and  inserted 


PEARS.  271 

in  a  small,  oblique,  irregular  cavity.  Skin  smooth,  yellow, 
but  of  a  fine  red  on  the  sunny  side,  marbled  Avith  numerous 
brown  specks  and  dots.  Flesh  yellowish,  half  buttery, 
melting,  and  containing  a  rich,  saccharine,  well-flavoured 
juice. 

In  eating  in  December,  January,  and  February. 

This  succeeds  well  on  the  Pear,  not  on  the  Quince. 

141.  Saint  Augustin.  Miller^  No.  60.  Duhamel, 
No.  99.  t.  58.  f  3. 

Fruit  below  the  middle  size,  of  a  long  pyramidal  shape, 
oval  at  its  apex,  and  compressed  on  one  side  near  the  stalk, 
about  two  inches  and  three  quarters  long,  and  two  inches  in 
diameter.  Eye  small,  with  a  recurved  calyx,  prominently 
placed.  Stalk  an  inch  long,  strong,  bent,  a  little  everted, 
and  obliquely  inserted  without  any  cavity.  Skin  of  a  fine 
citron  colour,  spotted  with  red  on  the  sunny  side.  Flesh 
firm,  and  full  of  a  saccharine,  musky  juice. 

In  eating  in  December,  January,  and  February. 

It  succeeds  on  both  the  Pear  and  the  Quince. 

142.  Saint  Germain.  Langley^  t.  66.  f.  2.  jMiller, 
No.  59.     Duhamel,  No.  96.  t.  52. 

Inconnu  de  la  Faire.     lb. 

Fruit  large,  of  a  pyramidal  figure,  tapering  from  the  crown 
to  the  stalk,  about  three  inches  and  three  quarters  long,  and 
two  inches  and  three  quarters  in  diameter.  Eye  small,  in  a 
shallow  basin.  Stalk  an  inch  long,  curv^ed,  inserted  very 
obliquely  in  the  fruit  without  any  cavity.  Skin  yellowish 
green,  when  fully  matured  with  a  few  brownish  specks  on 
the  sunny  side.  Flesh  white,  melting,  and  full  of  very  rich, 
saccharine,  high-flavoured  juice. 

Ripe  in  November,  and  will  keep  good  till  Christmas. 

It  succeeds  on  both  the  Pear  and  the  Quince. 

This  most  excellent  Pear,  known  to  almost  every  gar- 
dener in  England,  was  discovered  on  the  banks  of  the  river 
Faire,  in  the  parish  of  Saint  Germain,  in  the  ci-devant  pro- 
vince of  the  isle  of  France. 

It  requires  a  good  soil,  and  a  south  ©r  south-east  aspect. 
If  planted  in  a  cold  soil  it  is  apt  to  be  ill-shaped  and  gritty. 

143.  SAiNT-PfiRE.     Duhamel,  No.  117. 
Saint-Pair.     lb. 

Poire  de  Saint-Pere.     Bon.  Jard.  1827.  p.  315. 

Fruit  below  the  middle  size,  of  a  turbinate  figure,  about 
two  inches  and  a  half  long,  and  two  inches  and  a  quarter  in 
diameter.      Eye  small,  sunk  in  a  shallow  plaited  basin. 


272  PEARS. 

Stalk  three  quarters  of  an  inch  long,  inserted  in  a  small 
cavity.     Skin  rough,  yellow.     Flesh  white,  tender,  full  of 
an  astringent  juice,  which  renders  it  too  austere  to  be  eaten 
raw  by  some  palates,  but  is  excellent  when  stewed. 
In  use  from  February  till  May. 

144.  Spanish  Bonchretien.     JMiller,  No.  61. 
Bonchretien  d'Espagne.     Duhamel  No.  89.  t.  46. 
Fruit  large,  somewhat  angularly  pyramidal,  about  four 

inches  long,  and  three  inches  in  diameter.  Eije  small,  with 
a  short  erect  calyx,  deeply  sunk.  Stalk  one  inch  and  a 
half  long,  inserted  in  an  oblique,  obtuse-angled  cavity. 
Skin  pale  yellowish  green,  tinged  on  the  sunny  side  with 
streaks  of  dull  red,  thickly  covered  with  brown  specks. 
Flesh  white,  breaking.  Juice  not  plentiful,  subacid,  with  a 
pleasant  astringency. 

In  eating  in  November  and  December. 

This  succeeds  on  both  the  Pear  and  the  Quince. 

145.  TiLLiNGTON.     Hort.  Trans.  Vol.  iv.  p.  521. 
Fruit  of  the  shape  and  size  of  the  Gray  Doyenne,  but 

more  perfectly  rounded  at  the  crown,  about  two  inches  and 
three  quarters  long,  and  two  inches  and  a  half  in  diameter. 
Stalk  short,  fleshy  at  its  insertion.  Skin  dull  green  on  the 
shaded  side,  but  of  a  dull  brick  dust  red  where  exposed  to 
the  sun,  the  whole  a  good  deal  russetted.  Flesh  white, 
nearly  buttery,  with  a  little  grit  at  the  core,  particularly  rich 
and  sweet,  though  not  very  juicy. 

Ripe  the  middle  of  November,  and  will  keep  a  consider- 
able time  without  spoiling. 

This  hardy  Pear,  for  orchard  purposes,  was  raised  from 
the  seed  of  an  autumn  Bergamot,  the  blossom  of  which  had 
been  impregnated  with  the  Jargonelle,  in  the  village  of  Til- 
lington,  near  Hereford.  Its  fruit  was  sent  to  the  Horticul- 
tural Society  by  Mr.  Knight,  of  Downton  Castle,  in  the 
autumn  of  1820,  the  first  year  of  the  tree  producing  fruit. 

146.  ViRGOULEUSE.  Langley,  t.  67.  fig.  2.  Duha- 
meh  No.  95.  t.  51.     Miller,  No,  56. 

Bujaleuf.     Ib» 

Ghambrette.     76. 

Poire-glace.     Jard.  Fruit,  t.  32. 

Fruit  pretty  large,  of  a  very  irregular  obovate,  pyramidal 
figure,  about  three  inches  and  a  quarter  long,  and  two  inches 
and  a  half  in  diameter.  Eye  small,  rather  deeply  sunk. 
Stalk  an  inch  long,  inserted  in  a  rather  small  oblique  cavity. 
Skin  very  smooth,  grass-green,  turning  to  a  pale  yellow  or 


PEARS.  273 

citron  colour  as  it  ripens,  sprinkled  with  numerous  red  dots, 
and  occasionally  a  little  tinged  with  red  on  the  sunny  side. 
Flesh  melting,  buttery,  and  full  of  an  excellent,  rich,  and 
highly  flavoured  juice. 

Ripe  in  November,  and  will  keep  two  months. 

The  Virgouleuse  Pear  ripened  at  Twickenham,  in  1727, 
on  a  south  wall,  September  20,  O.  S.,  or  October  1,  N.  S. 
La7igley. 

It  will  succeed  on  both  the  Pear  and  the  Quince. 

This  is  a  most  excellent  Pear,  requiring  a  good  soil,  and 
an  east  or  south-east  wall. 

It  takes  its  name  from  Virgoule,  a  village  of  that  name  in 
the  neighbourhood  of  St.  Leonard,  in  Limousin,  where  it 
was  raised,  and  sent  to  Paris,  by  the  Marquis  of  Cham- 
brette. 

147.  Winter  BoNCHRf  tien.  Langley,  t.  68.  fig.  3. 
Miller,  No.  73. 

Bonchr^tien  d'Hiver.     Buhamel,  No.  87.  t.  45. 

Poire  d'Angoisse.     Jard.  Fruit,  t.  42. 

Fruit  very  large,  of  an  irregular,  pyramidal  figure  ;  it  is 
very  broad  at  the  upper  end,  and  compressed  below  the  mid- 
dle towards  the  stalk,  where  it  is  still  broad,  and  somewhat 
obliquely  truncate  ;  a  good-sized  fruit ;  is  about  four  inches 
long,  and  three  inches  and  a  half  in  diameter.  Eye  of  a 
middling  size,  with  a  long  calyx,  placed  in  a  wide  and  deep 
hollow.  Stalk  one  inch  and  a  quarter  long,  a  little  bent,  and 
obliquely  inserted  in  a  somewhat  deep  obtuse-angled  cavity. 
Skin  yellowish  when  fully  matured,  with  a  brown  tinge  on 
the  sunny  side.  Flesh  very  tender,  and  breaking.  Juice 
plentiful,  very  rich,  saccharine,  and  highly  perfumed. 

In  eating  in  January  and  February. 

It  succeeds  on  both  the  Pear  and  the  Quince. 

This  is  undoubtedly  one  of  the  very  best  winter  Pears, 
and  is  held,  both  in  France  and  in  England,  in  the  highest 
estimation.  It  requires  to  be  planted  in  a  good  soil,  and 
against  a  south  or  south-east  wall,  in  order  to  have  it  per- 
fectly ripened. 

148.  Winter  Nelis.     Pom.  Mag.  i.  126. 

Nelis  d'Hiver.      Of  many  Flemish  and  English  Gardens. 
Bonne  de  Malines.     Hort.  Trans.  Vol.  iii.  p.  353. 
La  Bonne  Malinoise.     Hort.  Trans.  Vol.  v.  p.  408. 
t.  17.,  accordmg  to  the  Pom.  Mag. 


274  fEARS. 

Fruit  above  the  middle  size,  somewhat  oval,  broadest  in 
the  middle,  narrowed  towards  the  crown,  and  a  little  more 
so  towards  the  stalk,  about  three  inches  and  a  quarter  long, 
and  two  inches  and  three  quarters  in  diameter.  Eye  open, 
slightly  sunk  in  a  rather  narrow  basin.  Sfalk  one  inch  and 
a  half  long,  inserted  iri  a  narrow  and  rather  deep  cavity. 

Skin  dull  grayish  green,  full  of  gray  dots,  covered  partly, 
especially  on  the  sunny  side,  with  a  brownish-gray  russet. 

Flesh  yellowish  white,  melting,  buttery.  Juice  plentiful, 
sugary,  rich,  high  flavoured,  with  a  musky  perfume. 

In  perfection  in  December  and  January. 

This  most  excellent  and  valuable  Pear  was  raised  by 
M.  Nelis  of  Mechlin,  in  honour  of  whom  it  has  been  named  ; 
but  before  its  present  title  was  settled,  it  had  acquired,  in  a 
few  gardens,  the  name  of  Bonne  de  Malines,  which  it  is  but 
justice  to  put  aside  in  favour  of  that  here  adopted. 

It  bears  well  as  a  standard  in  the  Horticultural  Garden 
iit  Chiswick,  v.'here  the  present  description  was  taken  in  De- 
cember, 1829  ;  but  it  succeeds  better  on  an  east  wall,  where 
the  fruit  grows  also  larger. 

i  19.  Winter  Rousselet.     Miller,  No.  63. 

Rousselet  d'Hiver.     Duhamely  No.  31.  t.  19.  f.  2. 

Frnil  small,  of  a  pyramidal  figure,  about  two  mches  and 
a  quarter  long,  and  one  inch  and  three  quarters  in  diameter. 
Eye  small,  open,  prominently  seated  on  a  well-rounded  sum- 
mit. Stalk  half  an  inch  long,  thick,  bent,  obliquely  inserted 
in  a  small  cavity.  Skin  green,  becoming  yellow  as  it  ripens, 
with  a  little  colouring  of  red  on  the  sunny  side.  Flesh  but- 
tery and  melting.     Juice  plentiful,  and  well  flavoured. 

Ripe  in  January,  and  will  keep  till  March. 

It  succeeds  equally  well  on  the  Pear  and  on  the  Quince. 

150.  Winter  Thorn.     Miller,  No.  68. 

E'piiie  d'Hiver.     Duhamel,  No.  64.  t.  44.  f.  3. 

Fimit  very  large,  rather  long  and  turbinate,  about  three 
inches  long,  and  two  inches  and  a  quarter  in  diameter.  Eye 
small,  placed  in  a  round  shallow  depression.  Stalk  an  inch 
long  or  more,  stout,  curved,  and  inserted  somewhat  oblique- 
ly without  any  cavity.  Skin  smooth,  pale  green,  becoming 
yellow  as  it  ripens.  Flesh  melting  and  buttery,  with  a  plen- 
tiful saccharine  juice. 

Ripe  in  November,  and  will  keep  till  January. 

This  succeeds  on  both  the  Pear  and  the  Quince  ;  but, 
like  other  Pears,  if  it  is  intended  to  be  planted  upon  a  drj 
^oil,  the  Pear  stock  is  by  far  the  best. 


TeaAS.  275 


Sect.  VII. — Baking  and  Stewing  Pears. 

151.  Bellissime  d'Hiver.     Dtihamel, 'No.  lOZ. 
Teton  de  Yenus.     Bon.  Jarcl,  1827,  p.  306. 

Fritit  very  large,  more  so  than  the  Catillac,  and  of  a  simi- 
lar turbinate  figure,  generally  about  four  inches  long,  and  a 
little  more  in  diameter.  Eye  large,  rather  deeply  sunken* 
Stalk  an  inch  long,  inserted  in  a  somewhat  angular  cavity. 
Skin  smooth,  yellowish  brown,  with  gray  specks,  but  of  a 
fine  red  on  the  sunny  side.  Flesh  tender,  and  free  from  the 
gritty  nature  of  most  baking  Pears,  for  which  purpose  this 
is  excellent. 

In  use  from  November  till  March  or  April. 

The  Bellissime  is  so  named  in  consequence  of  its  size 
and  beauty. 

152.  Black  Pear  of  Worcester.     Miller.,  No.  62. 
Parkinson's  Warden.     lb. 

Pound  Pear.  /6.,  hut  not  the  P.ound  Pear  of  Langley., 
t.  71.  fig.  3. 

Livre.     DuhameU  No.  104. 
Gros  Uateau  Gris.     Bon.  Jard.,  1827,  p.  315. 
Grande  IMonarque.     Knoop.  Pom.  p.  125.  t.  8. 
Groote  Mogol.     lb. 

Fruit  very  large,  of  a  roundish  turbinate  figure,  usually 
about  four  inches  long,  and  three  inches  and  a  half  in  di- 
ameter. Eije  small,  placed  in  a  vdde  and  deep  hollow.  Stalk 
half  an  inch  long,  stout,  inserted  in  a  slight  cavity.  Shin 
rough,  of  an  obscure  red  or  brown  colour  on  the  sunny  side, 
but  more  pale  on  the  shaded  part.  Fleoh  very  hard,  coarse, 
of  an  austere  taste,  but  very  good  when  baked  or  stewed. 
In  use  from  November  till  February. 
This  gro'.vs  very  vigorously  on  the  Pear,  but  docs  not 
succeed  upon  the  Quince. 

153.  Catillac.  Miller,  No.  74.  DtihamcU  No.  102. 
t.  58.  f.  4. 

Fruit  very  large,  of  a  broad  turbinate  figure,  somewhat  in 
the  shape  of  a  Quince  ;  usually  about  three  inches  and  a 
half  or  four  inches  deep,  and  the  same  in  diameter.  Eyg 
small,  with  a  short  neat  calyx,  placed  in  a  deep  and  wide 
plaited  hollow.  Stalk  an  inch  long,  stout,  curved,  and  a 
little  obliquely  inserted  in  a  very  small  cavity.  Skin  yellow, 
and  when  well  matured  in  a  warm  season,  of  a  deep  orange. 


276  PEARS. 

with  a  red  tinge  on  the  sunny  side.  Flesh  hard,  with  an 
austere  juice. 

In  use  from  December  till  April. 

This  succeeds  better  on  the  Pear  than  on  the  Quince. 

The  Catillac  is  a  most  excellent  Pear  for  baking  and 
stewing.  The  tree  is  very  hardy,  a  handsome  grower,  and 
a  very  good  bearer  upon  a  common  standard,  and  deserves 
a  place  in  every  choice  collection  of  fruit. 

154.    DoUBLE-BLOSSOMED.      JMUhr,  'No.  76. 
Double-fleur.     Duhamel,  No.  68.  t.  28. 
Armenie.     Jard,  Fruit,  t.  36. 

Fruit  shaped  very  much  like  the  Swiss  Bergamot,  about 
two  inches  and  a  half  deep,  and  the  same  in  diameter.  Eye 
small,  with  an  erect  calyx,  placed  in  a  very  regular  shallow 
basin.  Stalk  an  inch  long,  inserted  in  a  very  small  cavity. 
Skin  green,  but  yellow  when  ripe,  and  of  a  red  or  pale  purple 
colour  on  the  sunny  side.  Flesh  pretty  crisp,  with  plenty  of 
juice  ;  but  is  more  fit  for  baking  or  stewing  than  for  eating 
raw. 

In  use  from  February  till  April  or  May. 
It  succeeds  on  both  the  Pear  and  the  Quince. 
This  is  a  desirable  tree  to  plant  for  ornament.  Its  large 
double  flowers,  which  contain  twelve  or  fifteen  petals,  make 
a  very  handsome  appearance  in  the  spring.  It  sometimes 
produces  variegated  leaves  ;  then  the  fruit  is  striped  with 
green,  yellow,  and  red. 

155.   Tresor.     BuhameJ,  No.  105. 
Amour.     DuhameU  No.  105. 
Tresor  d' Amour.     Bon.  Jard.  1827,  p.  315. 
i'Vwi^  very  large,  more  so  than  the  Black  Pear  of  Wor- 
cester, in  shape   somewhat  like  it,  but  more  compressed 
both  towards  the  crown  and  the  stalk  ;  full  four  inches  and 
three  quarters  deep,  and  live  inches  in  diamr  ter,  sometimes 
even  larger  than  this.     Eye  small,  in  a  wide  hollow  basin. 
Sialk  an  inch  long,  very  stout,   insei^cd  in  a  deep  cavity. 
Skin  rough,  yellowish,  but  of  a  brownish  colour  on  the  sun- 
ny side.   Flesh  white,  and,  when  fully  matured,  rather  melting, 
with  a  plentiful  and  tolerable  juice,  but  is  fit  only  for  stewing  ; 
for  this  purpose,  Duhamki.  observes,  it  is  far  prrferable  to 
either  the  Catillac  or  Poire  de  Livre. 
In  use  from  December  till  March. 

This  is  be^  t  on  the  Pear  stock,  being  too  vigorous  to  sub- 
sist upon  the  Quince. 


PEARS.  277 

156.  Uvedale's  Saint  Germain.     Miller,  No.  80. 

Union.     76. 

Udale's  Warden.     Langley,  t.  71.  fig.  1. 

Pickering.     lb, 

Tonneau.     DuhameU  No.  106.  t.  58.  f.  5. 

Poire  de  Tonneau.     Jard.  Fruit,  t.  43. 

Belle  de  Jersey.      Of  the  French  'Gardens. 

Fruit  very  large,  of  an  oblong  figure,  tapering  to  the 
cro^\^l,  but  compressed  between  the  middle  and  the  stalk ; 
its  usual  size  is  about  four  inches  long,  and  three  inches 
broad,  but  sometimes  much  larger.  Eye  wide,  in  a  deep 
hollow.  Stalk  an  inch  long,  bent,  and  rather  deeply  insert- 
ed in  an  oblique  angular  cavity.  Shin  smooth,  dark  green, 
and  of  a  dull  brown  on  the  sunny  side  ;  but  as  it  becomes 
matured  it  is  of  a  red  colour  on  a  yellowish  ground.  Flesh 
white,  hard,  and  a  little  gritty  next  the  core,  with  an  austere 
astringent  juice,  which  renders  it  unfit  for  eating  raw,  but  it 
is  excellent  for  baking  and  stewing. 

In  use  from  Christmas  till  April. 

This  does  not  succeed  on  an  open  standard  ;  but  it  may 
be  trained  as  an  espaUer,  where  it  has  a  warm  aspect,  when 
it  will  bear  and  ripen  very  well. 

It,  however,  deserves  an  east  or  south-east  exposure, 
and  if  well  managed  it  will  grow  to  a  very  large  size.  I  have 
gathered  it  of  seventeen  inches  its  greatest,  and  fifteen 
inches  its  least,  circumference,  weighing  thirty-one  avoirdu- 
pois ounces  ;  but  a  Pear  of  this  sort,  sent  from  Mr.  Maisson 
of  Jersey,  was  exhibited  at  the  Horticultural  Society,  De- 
cember 19,  1826,  which  weighed  forty-four  ounces. 

Dr.  Uvedale,  whose  name  appears  to  this  Pear,  was  one 
of  the  most  eminent  horticulturists  of  his  time.  He  lived  at 
Eltham  in  1690,  and  had  a  garden  at  Enfield  in  1724,  which 
is  noticed  by  Miller  in  the  first  edition  of  his  Dictionary  in 
that  year. 


Sect.  VIII.  —  Pemj  Pears. 

157.  Barland.     Pom.  Herefordiensis,  t.  27. 

Fruit  rather  small,  of  an  oval  figure,  but  broadest  towards 
the  crown.  Eye  prominent,  and  the  segments  of  the  calyx 
nearly  erect.  Stalk  half  an  inch  long,  slender.  Skin  dull 
green,  russetted  with  a  muddy  gray. 

Specific  gravity  of  its  juice  1070. 
24 


27S  PEARS* 

The  Barland  Pear  appears  to  have  been  extensively  ctif-' 
tivated  prior  to  the  publication  of  Evelyn's  Pomona  in  1674^ 
and  many  thousand  hogsheads  of  its  perry  arc  yet  made  an- 
nually in  Herefordshire  and  the  adjoining  counties,  in  a  pro- 
ductive season.  It  may  be  mixed  in  considerable  quantity 
with  new  port  without  its  taste  becoming  perceptible.  It 
sells  well  whilst  new  to  the  merchants,  and  as  it  is  com- 
paratively cheap,  it  probably  forms  one  of  the  ingredients 
employed  in  the  adulteratioif  of  tliis  wine.  The  original  tree 
grew  in  a  field  called  the  Bare  Lands,  in  the  parish  of  Bos- 
bury,  in  Herefordshire,  whence  the  variety  obtained  its 
name,  and  was  blown  down  a  few  years  previous  to  1811. 

158.  HoLMORE.      Pom.  Here/,  t.  20. 

Fruit  small,  globular,  frequently  growing  in  clusters  of 
three  and  four  together,  with  a  very  stiff'  half-closed  calyx. 
Stalk  short  and  thick.     iS7a'/i  a  muddy  yellowish  olive-green, 
thickly  reticulated,  with  a  thin  epidermis,  and  tinged  with  a* 
fine  red  on  the  sunny  side. 

Specific  gravity  of  its  juice  1066. 

The  original  tree,  in  1811,  was  growing  in  a  hedge  on 
the  estate  of  Charles  Cooke,  Esq.,  of  the  Moor,  in  the  parish 
of  Holmore,  between  Hereford  and  Leominster,  and  ap- 
peared then  to  be  seventy  or  eighty  years  old.  The  young 
trees  are  very  productive,  and  the  perry  is  of  an  excellent 
quality. 

159.  HuFFCAP.      Pom.  Heref.  i.  24. 

Fruit  middle-sized,  oval,  somewhat  broader  at  the  crown, 
and  drawn  towards  the  stalk.  Eye  with  the  segments  of  the 
calyx  slender  and  pointed.  Stalk  long,  irregular  in  its  thick- 
ness, and  curved,  having  now  and  then  a  small  leaf  growing 
upon  its  lower  part  next  the  branch.  Skin  pale  green, 
marked  with  gray  russet. 

Specific  gravity  of  its  juice  about  1070. 

There  are  several  varieties  of  the  Hufix^ap  Pear  in  Here- 
fordshire, such  as  the  Brown,  Red,  and  Yelloiv ;  but  this  is 
by  far  the  most  deserving  of  cultivation.  Its  perry  is  rich, 
strong,  and  said  to  be  very  intoxicating.  It  is  of  great  ex- 
cellence. 

160.  LoNGLAND.      Pom.  Heref.  t.  18. 

Fruit  very  handsome,  not  much  unlike  the  Swan's  Egg 
in  shape,  except  being  broader  towards  its  crown.  Eye 
somewhat  large,  with  a  converging  calyx.  Stalk  short,  stiff, 
and  inserted  into  an  unequal  base.  Skin  bright  gold  colour, 
tinged  and  mottled  all  over  with  a  russetty  lively  orange. 


PEARS. 


279 


Specific  gravity  of  its  juice  1063. 

The  tree  of  this  sort  grows  handsome  and  upright.  It  is 
hardy  when  in  blossom,  and  consequently  an  abundant 
bearer.  The  name  of  Longland  is  supposed  to  have  been 
derived  from  the  field  in  which  the  original  tree  grew. 

161.  Oldfield.      Pom.  Here/,  t.  11. 

Fruit  below  the  middle  size,  turbinate,  somewhat  nar- 
rowed at  the  crown.  Eye  small,  converging.  Stalk  half 
an  inch  long,  slender.  Skin  a  very  pale  green,  spotted  and 
marbled  with  a  darker  colour,  and  intermixed  with  a  thin 
gray  russet. 

Specific  gravity  of  the  juice  1067. 

The  perry  produced  from  this  Pear  is  excellent ;  and  from 
its  being  a  very  hardy  tree,  and  an  abundant  bearer,  is  more 
extensively  planted  in  Herefordshire  and  the  adjoining  coun- 
ties, than  any  other  Pear.  Its  name  is  beheved  to  have  ori- 
ginated from  an  enclosure  called  the  Oldfield,  near  Ledbury, 
a  noted  place  for  the  fi.nest  perry. 

162.  Teinton  SdUASH.      Pom.  Heref.  t.  13. 

Fniit  middle-sized,  of  angular  shape,  somewhat  like  that 
of  a  Bergamot,  but  more  tapering  at  the  stalk.  Crown  even, 
divisions  of  the  calyx  spreading.  Stalk  half  an  inch  long, 
slender.  Skin  a  muddy  russetty  green,  marbled  on  the 
sunny  side  with  a  pale  brown  or  dull  orange,  interspersed 
wth  a  few  ash-coloured  specks. 

Specific  gravity  of  its  juice  not  mentioned. 

Its  name  of  Teinton  is  supposed  to  have  originated  from 
Teinton, in  Gloucestershire,  where  it  has  been  much  planted. 
There  are  some  very  old  trees  of  it  in  the  neighbourhood  and 
in  Herefordshire,  and  the  perry  they  produce  is  of  the  very 
highest  quality,  something  approaching  in  colour  and  brisk- 
jiess  to  Champagne,  for  which  fine  samples  of  it  have  some- 
times been  sold, 

BT    THE    EDITOIU 

163.  Governor  Stuyvesant. 
Stuyvesant's  Spice  Pear. 

Fruit  of  a  medium  size,  pyramidal,  large  at  the  eye,  and 
tapering  towards  the  stem.  Stalk  long,  crooked,  and  in- 
serted in  a  very  small  cavity,  a  little  sunken.  Skin  of  a 
greenish  yellow  with  some  cloudy  patches  ;  becoming  more 
jellow  as  it  ripens.  Flesh  yellow  and  melting,  jtu'ce  sweet, 
aromatic,  and  excellent. 

Bipe  the  middle  of  August. 


280  PLUMS. 

The  habit  of  the  tree,  manner  of  growth,  and  shape  of  the 
leaf,  is  that  of  a  Summer  Bonchretien ;  the  fruit  not  so 
large,  the  shape  more  regular  in  form,  and  of  a  spicy  agree- 
able taste.     It  is  a  very  fine  Summer  Pear. 

This  Pear  was  introduced  by  Governor  Stuyvesant,  and 
planted  on  his  farm  on  this  island  while  Governor  of  the 
then  Dutch  Colony  of  New-Netherlands,  (as  New- York  was 
called)  before  that  memorable  period  mentioned  by  Knicker- 
bocker in  his  History  of  New  York,  when  the  stout-hearted 
and  strong-headed  Petriis  was  obliged  to  deliver  up  the 
keys  of  office  to  the  combined  ^^  guessing,  j^umjjkin-eat- 
ing  gentry,  and  their  English  allies,"  and  stump  off  to  his 
farm  in  the  Bowery  with  the  only  satisfaction  left  him  —  to 
cut  down  every  English  cherry-tree  on  his  premises,  so  as  to 
obliterate,  if  possible,  the  very  name  of  English  from  his 
peaceful  retreat.  The  old  Tree,  planted  by  the  Governor 
himself,  is  yet  alive,  and,  to  all  appearance,  quite  sound  in 
body  ;  it  produced  fruit  last  August,  (1832),  of  which  I  ga- 
thered several.  The  tree  is  more  than  200  years  old  : 
where  it  came  from  is  not  known  ;  certainly  not  from  Eng- 
land ;  if  it  had,  it  would  no  doubt  have  shared  the  same  fate 
as  the  English  Cherries,  when  JVew  Amsterdam  was  trans- 
ferred to  new  masters,  and  chanored  to  the  name  of  New- 
York.  ^ 


CHAPTER    XV. 
PLUMS. 

Sect.  I.  —  Black  ar  Blue-fruited. 

1.  Blue  Gage.     Hort.  Soc.  CaL  No.  22. 
Azure  Hative.      Poit.  et  Turj).  t.  78. 

Branches  long,  slender,  and  downy.  Fruit  small,  quite 
round,  about  three  inches  and  a  half  in  circumference.  Stalk 
three  quarters  of  an  inch  long.  Skin  dark  blue,  covered 
Avith  a  pale  blue  bloom.  Flesh  yellowish  green,  and  sepa- 
rates from  the  stone.  Juice  smart,  with  but  little  richness 
of  flavour. 

Ripe  the  beginning  of  August. 

2.  Blue  Perdrigon.     Langleij,  p.  92.    J[Iiller,  No.  7^ 
Perdigon^     Parkinson,  No.  19. 


PLUMS. 


281 


Branches  downy.  Fruit  middle-sized,  oval,  a  little  nar- 
3-owed  towards  the  stalk,  which  is  short.  Skin  deep  purple, 
covered  with  a  blue  bloom.  Flesh  yellow,  and  separates 
from  the  stone.     Juice  excellent. 

Ripe  the  beginning  and  middle  of  August. 

This  Plum  has  been  a  long  time  in  our  gardens.  Hak- 
LUYT,  in  1 582,  says,  "  Of  late  time  the  Plum  called  the 
Perdigevcna,  was  procured  out  of  Italy,  with  two  kinds 
more,  by  the  Lord  Cromwell,  after  his  travell." 

3.  Great  Damask  Violet  of  Tours.     Miller,  No.  4. 
Gros  Damas  de  Tours.     Duhamel,  No.  4. 

Branches  long,  downy.  Fruit  middle-sized,  of  a  some- 
what oval  figure,  about  one  inch  and  a  quarter  long,  and 
something  less  in  diameter.  Skin  dark  blue,  covered  with 
a  violet  bloom.  Flesh  yellow,  and  loosely  adheres  to  the 
stone.     Juice  sugary  and  pleasant. 

Ripe  the  beginning  of  August. 

4.  Gross E  Noire  Hative.     DuhameU  No.  3. 
Noire  de  Montreuil.     Ih. 

Fruit  middle-sized,  of  a  somewhat  oblong  figure,  about 
one  inch  and  a  half  long,  and  one  inch  and  a  quarter  in  di- 
ameter. Skin  of  a  violet  colour,  covered  with  a  blue  bloom. 
Flesh  firm,  yellowish  when  fully  ripe,  and  separates  from  the 
stone,  leaving  a  few  detached  pieces  of  the  pulp  behind. 
Juice  sugary  and  brisk-flavoured. 

Ripe  the  beginning  of  August. 

5.  Kirke's  Plu3i.     Pom.  Mag.  t.  111. 

Branches  smooth.  Fruit  rather  large,  roundish  oval,  ra- 
ther broadest  at  the  base,  about  one  inch  and  three  quarters 
deep,  and  two  inches  in  diameter;  suture  slightly  depressed. 
Stcilk  three  quarters  of  an  inch  long,  very  little  sunk  at  its 
point  of  insertion  ;  apex  not  depressed.  ^'A?^  dark  purple, 
covered  with  a  copious  azure  bloom,  through  which  appear 
a  ?ew  golden  specks  :  this  bloom  is  extremely  remarkable, 
and  does  not  readily  rub  off.  Flesh  greenish  yellow,  firm, 
juicy,  rich,  and  separates  from  the  stone,  which  is  middle- 
sized,  irregularly  and  broadly  oval,  flattened,  with  a  groove 
or  channel  along  one  face. 

Ripe  the  beginning  and  middle  of  September. 

This  is  a  very  handsome  variety,  and  a  most  exceflent 
bearer,  both  as  a  standard  and  upon  a  west  wall,  ripening 
something  later  than  the  Orleans.  It  was  brought  into  no- 
tice a  few  years  ago  by  Mr.  Kirke  of  Brompton,  and  is  be- 
lieved to  be  of  foreign  origin. 
24* 


2S2  tLvm. 

6.  Morocco.      Pom,  Mag.  t.  103. 

Early  Black  Damask.     Langleij,  Pom,  t.  20.  f.  3. 

Black  Damask. 


Black  Damascus. 
Black  Morocco. 


; 


Early  Damask.        \       ^^^  ^^'''  *^^«S' 


Of  various  Collections,  according  io 


Early  Morocco. 

Branches  downy.  Leaves  with  globose  glands.  Fruit 
middle-sized,  roundish,  its  suture  moderately  depressed 
along  one  side  ;  the  apex  a  little  flattened  ;  about  one  inch 
and  three  quarters  deep,  and  the  same  in  diameter.  Stalk 
thick,  scarcely  half  an  inch  long.  Skin  deep  blackish  pur- 
ple, covered  with  a  light  blue  bloom.  Flesh  greenish  yel- 
low, slightly  adhering  to  the  stone,  juicy,  rich,  and  high 
flavoured.      Stone  middle-sized,  oval,  compressed. 

Ripe  the  beginning  of  August. 

It  is  very  hardy,  and  bears  well  as  a  standard,  ripening 
three  weeks  or  a  month  before  the  Orleans. 

7.  Precoce  de  Tours.  Duhamel,  No.  2.  Hooker^ 
Pom.  Lond.  t.  34. 

Early  Tours.      Hitt.  p.  348. 

Branches  downy.  Fruit  below  the  middle  size,  oval, 
about  one  inch  and  a  quarter  deep,  and  an  inch  in  diameter. 
Stalk  half  an  inch  long.  Skin  deep  purple,  covered  with  a 
thick  blue  bloom.  Flesh  brownish  yellow,  with  a  few  red 
streaks  near  the  stone,  from  which  it  separates.  Juice 
sweet,  with  an  agreeable  flavour. 

Ripe  on  a  south  wall  the  end  of  July. 

8.  Prune  Damson.     JVm^serij  Catalogues. 
Branches   downy.       Fruit  of  the   smallest  size  among 

Plums,  oval,  two  inches  and  three  quarters  longitudinal  cir- 
cumference. Slalk  half  an  inch  long.  Skin  dark  blue, 
covered  with  a  thick  pahi  blue  bloom.  Flesh  green,  ad- 
hering to  the  stone.     Juice  smart,  but  not  rich. 

Ripe  in  the  middle  of  September. 

There  are  several  sorts  of  Damson  with  black  fruit  culti- 
vated in  England  ;  such  as  the  Common  Black,  with  smooth 
spiny  branches  ;  Royal  Damson,  similar  to  the  Prune  Dam- 
son, but  said  to  be  larger  ;  and  the  Shropshire  Damson,  with 
smooth  branches,  but  not  spiny.  These  are  much  ahke  in 
figure,  but  they  differ  a  httle  in  size,  and  possess  different 
degrees  of  merit.  This  latter  quality,  however,  depends 
upon  the  manner  in  which  the  tree  has  been  propagated  ;  the 
soil  and  situation  in  which  it  grows  ;  and  the  health  and  vi- 


l»LUMs.  •         283 

gour  of  the  tree  itself.  Damsons  raised  from  suckers,  and 
planted  in  hedge-rows,  or  grown  among  nut-bushes,  or 
crowded  among  and  under  other  trees,  can  never  be  ex- 
pected to  produce  such  fine,  thick-fleshed,  high-flavoured 
fruit,  as  those  which  are  grown  upon  sound  healthy  stand- 
ards, in  proper  situations,  unencumbered  with  coarse  strong- 
growing  trees. 

9.   VioLETTE  Hative.      JYursevij  Catalogues, 

Violet.      Langley,  p.  92.      Hort.  Soc.  Cat.  No.  262. 

Early  Violet.     lb.,  No.  263. 

Branches  numerous,  slender,  downy.  Fruit  small,  oval, 
rather  pointed  at  the  apex,  and  compressed  towards  the  stalk  ; 
about  one  inch  and  three-eighths  long,  and  an  inch  in  diame- 
ter. Suture  shallow,  in  some  extending  from  the  stalk  to  the 
apex.  Stalk  half  an  inch  long,  slender,  inserted  in  a  small 
shallow  cavity.  Skin  purple  ;  when  fully  ripe  of  a  deep  blue 
or  violet  colour,  and  covered  with  a  thin  blue  bloom.  Flesh 
green,  and  adheres  to  the  stone.  Juice  sugary,  with  an 
agreeable  acid. 

Ripe  the  beginning  of  August. 

An  old  Plum,  cultivated  by  John  Tradescant  before  1629. 
It  is  a  most  excellent  bearer,  and  ought  to  be  planted  in  the 
garden  of  every  poor  cottager  throughout  the  kingdom.  It 
might  then  not  unaptly  be  called  the  Cottager's  Plum. 


Sect.  II.  —  Green-fruited. 

10-  Green  Gage.  Langley,  p.  94.  t.  24.  fig.  4.  Hooker, 
Pom.  Lond.  t.  38. 

Dauphine.      Duhamel,  25.  t.  11. 

Grosse  Reine  Claude.     Ih. 

Abricot  Vert.     Ih. 

Verte  Bonne.     lb. 

Branches  smooth.  Fruit  middle-sized,  round,  having  a 
narrow  suture  extending  from  the  stalk  to  the  apex.  Stalk 
half  an  inch  long,  a  httle  bent,  and  inserted  in  a  small  fun- 
nel-shaped cavity.  Skin  yellowish  green,  but  when  fully 
exposed  to  the  sun.  of  a  purplish  colour,  marbled  with  rus- 
setty  muddy  red.  Flesh  yellowish  green,  very  melting,  and 
separates  partly  from  the  stone,  leaving  part  of  the  pulp  be- 
hind. Juice  abundant,  saccharine,  of  the  richest  and  most 
exquisite  flavour. 

Ripe  on  the  open  standard  the  middle  of  August. 


S84      .  PLtjMs. 

This  is,  without  exception,  the  best  Plum  in  England  ;^ 
and  when  grown  upon  a  healthy  standard,  and  fully  exposed 
to  the  sun,  although  not  so  large,  is  much  richer  than  when 
produced  against  a  wall.  It  is  also  a  hardy  and  most  excel- 
lent bearer. 

A  plant  of  this  sort  was  sent  from  France  by  the  Earl  of 
Stair  to  the  second  Duke  of  Rutland,  by  the  name  of  Green 
Spanish.  The  name  of  Green  Gage  is  said  to  have  origi- 
nated from  the  following  accident  :  — The  Gage  family,  in 
the  last  century,  procured  from  the  Monks  of  the  Chartreuse 
at  Paris,  a  collection  of  fruit  trees.  When  they  arrived  in 
England,  the  ticket  of  the  Reine  Claude  had  been  rubbed  off 
in  the  passage.  The  gardener  being  from  this  circumstance 
ignorant  of  the  name,  called  it,  when  it  bore  fruit.  Green 
Gage.  Vide  Hort.  Trans.  Vol.  i.  Appendix,  p.  8.  by  the 
Right  Honourable  Sir  Joseph  Banks,  Bart. 

11.  Little  Queen  Claude.     JMiller,  No.  16. 
Petite  Reine  Claude.     Duhamel,  No.  26. 

Branches  slender,  downy.  Fruit  small,  of  a  roundish 
figure,  having  a  small  suture,  and  being  a  little  more  swelled 
on  one  side  than  on  the  other,  about  one  inch  and  a  quarter 
deep,  and  a  little  more  in  diameter.  Stalk  half  an  inch  long, 
inserted  in  a  small  hollow.  Skin  yellowish  green,  covered 
with  a  thick  bloom.  Flesh  pale  yellow,  and  separates  from 
the  stone.  Juice  rich  and  well  flavoured.  Stone  oval,  with 
an  obtuse  point. 

Ripe  the  end  of  August. 

12.  Lucombe's  Nonesuch.     Pom.  Mag.  t.  99. 
Branches  smooth.     Fruit  extremely  like  a  Green  Gage 

in  colour,  but  more  streaked  with  yellow,  covered  with  a  fine 
glaucous  bloom,  generally  compressed  in  the  direction  of  its 
suture,  which  is  the  reverse  of  the  usual  mode  of  compres- 
sion in  stone  fruit  ;  about  one  inch  and  three  quarters  deep, 
and  rather  more  than  two  inches  in  diameter.  Stalk  half  an 
inch  long,  straight,  inserted  in  a  rather  wide  hollow.  Flesh 
firm,  of  the  colour  and  consistence  of  a  Green  Gage,  and 
adheres  to  the  stone.  Juice  plentiful,  of  a  flavour  better  than 
an  Orleans,  but  inferior  to  that  of  a  Green  Gage.  Stone 
ovate,  not  very  uneven. 

Ripe  about  the  end  of  August. 

A  valuable  variety,  lately  raised  from  seed  by  Messrs. 
Lucombe,  Prince,  and  Co.  of  Exeter. 

♦Called  Reine  Claude  by  the  French  gardeners,  and  esteemed  the  finest  Plum 
in  that  country.  —  j27rt.  Ed. 


PLUMS.  285 

It  bears  well  as  a  standard,  is  remarkably  handsome,  as  it 
were  variegated  with  dull  yellow  and  orange,  and  larger  than 
the  usual  size  of  the  Green  Ga^e. 


Sect.  III.  —  Red  or  Purple-fruited. 

13.  Cherry.  Miller,  No.  27. 
Virginian  Cherry.     /6. 

Mirabolan.     JDiihamel,  46.  t.  20.  f.  15. 

Prunus  Cerasifera.     Hort.  Soc.  Cat.  No.  285. 

Branches  slender,  wiry,  smooth.  Fruit  small,  heart- 
shaped,  somewhat  like  the  Bigarreaii  Cherry,  except  having 
a  small  slender  prickle  at  its  summit ;  about  one  inch  and 
three  quarters  deep,  and  a  little  more  in  diameter.  Suture 
obliterated.  Stalk  three  quarters  of  an  inch  long,  very  slen- 
der, inserted  in  a  very  small  round  cavity.  Skin  pale  red, 
sprinkled  with  a  few  small  gray  specks,  rather  thick,  very 
acid.  Flesh  yellow,  soft,  very  juicy,  sweet,  mixed  with  a 
little  acid,  and  slightly  adheres  to  the  stone. 

Ripe  the  middle  of  August. 

This  is  planted  chiefly  in  shrubberies  and  in  the  pleasure 
ground,  for  its  early  flowering.  The  fruit,  however  is  very 
handsome  in  the  dessert,  and  also  makes  very  excellent 
tarts. 

14.  Cheston.     Miller,  No.  12. 
Matchless.     Langleij,  Pom.  t.  23.  f.  2. 

Branches  downy.  Fruit  small,  a  little  more  long  than 
broad,  somewhat  oval,  pointed.  Stalk  half  an  inch  long. 
Skin  deep  purple,  covered  with  a  blue  bloom.  Flesh  deep 
yellow,  and  separates  from  the  stone.  Juice  sweet,  brisk, 
and  agreeable. 

Ripe  the  middle  of  August. 

15.  Diaper.     Miller,  No.  15. 
Red  Diaper.     lb, 

Diapree  Rouge.     Duhamel,  No.  37.  t.  20.  f.  12, 

Roche-Corbon.     lb. 

Branches  smooth.  Fruit  above  the  middle  size,  oval, 
about  one  inch  and  a  half  long,  and  aninchin  diameter.  Stalk 
half  an  inch  long,  rather  deeply  inserted.  Skin  pale  red, 
mottled  with  amber  ;  but  when  exposed  to  the  sun  it  is  mar- 
bled with  a  deeper  red,  full  of  russetty  specks,  and  covered 
with  a  thin  blue  bloom..    Flesh  greenish  yellow,  melting,  and 


286  PLUMS. 

separates  from  the  stone.     Juice  plentiful,  and  of  an  excel- 
lent flavour. 

Ripe  the  middle  and  end  of  September,  and  will  hang 
some  time  upon  the  tree,  like  the  Imperatrice. 

16.  Early  Orleans.     Hort.  Soc.  Cat.  No.  181. 
Hampton  Court.      JYm'sery  Catalogues. 

Branches  downy,  somewhat  red  at  the  extremities.  Fruit 
about  the  size  of  the  common  Orleans,  somewhat  globular; 
in  some  specimens  a  little  elongated,  having  a  shallow  suture 
extending  from  the  base  to  the  apex.  Stalk  three  quarters 
of  an  inch  long.  Skin  deep  red,  or  purple,  marbled  with 
darker  and  lighter  shades,  sprinkled  with  pale  dots,  and  co- 
vered with  a  pale  blue  bloom.  Flesh  yellowish  green,  and 
separates  clean  from  the  stone. 

Ripe  the  middle  of  August. 

17.  Early  Red  Primordian.      Parkinson^  No.  2. 
Red  Primordian.      Ih. 

Branches  slender,  downy.  Fruit  small,  in  form  some- 
what like  the  Jaune  Hative,  oval,  compressed  next  the  stalk. 
Stalk  half  an  inch  long,  oval.  Skin  deep  red,  covered  with 
a  thick  bloom.  Flesh  yellow,  rather  dry,  and  adheres  to 
the  stone.  Jii.rre  sweet,  with  a  slight  bitter,  but  very  plea- 
sant. 

Ripe  the  end  of  July,  after  the  Jaune  Hative. 

18.  FoTHERiNGHAM.  Miller,  No.  6.  Langley,  Pom, 
t.  20.  f.  6. 

Sheen.     lb. 

Branches  smooth.  Fruit  middle-sized,  somewhat  ob- 
long, compressed  next  the  stalk,  and  swelled  a  little  more 
on  one  side  of  the  suture  than  on  the  other.  Stalk  an  inch 
long.  Skin  bright  red  on  the  shaded  side,  covered  with 
small  specks,  but  of  a  deep  red  or  purple  where  exposed  to 
the  sun,  and  covered  with  a  violet  bloom.  Flesh  pale  green- 
ish yellow,  and  separates  from  the  stone.  Juice  saccharine, 
with  a  little  but  agreeable  tartness. 

Ripe  the  middle  of  August. 

This  very  useful  and  hardy  Plum  has  been  in  England 
many  years,  having  been  cultivated  by  Sir  Wm.  Temple,  at 
his  seat  at  Sheen,  near  Richmond  in  Surrey,  before  1700, 
whence  it  was  called  the  Sheen  Plum. 

19.  German  Prune.     JVursei-y  Catalogues. 
Quetsche.      Knoop.  Fruit,  p.  61.  t.  3. 
Quetzen.     lb. 

Branches  smooth.     Fruit  below  the  middle  size,  of  an 


P1.UMS*  287 

oval  figure,  compressed  next  the  stalk,  which  is  half  an  inch 
long,  slender.  Skin  deep  red,  becoming  purple.  Flesh 
yellow,  and  closely  adheres  to  the  stone.  Juice  sweet,  with 
a  slight  acid,  somewhat  astringent. 

Ripe  the  beginning  and  middle  of  September. 

The  fruit  of  the  Quetsche  Plum  is  grown  for  the  purpose 
of  drying,  and  sold  in  the  shops  in  this  country  under  the 
name  of  Prunes.  It  is  cultivated  and  well  known  through- 
out all  Germany,  Thuringia,  Saxony,  Silesia,  Moravia,  Bo- 
hemia, and  Hungary. 

20.  Goliath.     Hooker,  Pom.  Loud.  t.  39. 
Saint  Cloud.      JVursevij  Catalogues. 

Branches  resembling  those  of  the  Orleans,  downy.  Fruit 
pretty  large,  a  little  more  long  than  broad,  oblique  at  both 
extremities,  and  swelled  more  on  one  side  of  the  suture  than 
on  the  other..  Stalk  three  quarters  of  an  inch  long.  Skin 
pale  red  on  the  shaded  side,  but  of  a  deep  red  or  violet  co- 
lour where  exposed  to  the  sun,  and  covered  with  a  thin  blue 
bloom.  Flesh  yellow,  and  slightly  adhering  to  the  stone. 
Juice  similar  to  that  of  the  Orleans. 

Ripe  the  beginning  and  middle  of  September. 

This  is  a  very  fine  handsome  Plum,  a  very  great  bearer, 
and  deserving  of  cultivation. 

21.  Imperatrice.  Langleij,  p.  95.  t.  25.  f.  3.  Miller, 
No.  25.     Pom.  Mag;,  t.  33. 

Imperatrice  Yiolette.     Duhamel,  39.  t.  18. 

Branches  long,  smooth.  Fruit  oblong,  blunt  at  each  end, 
but  tapering  rather  more  to  the  base  than  to  the  apex.  Stalk 
nearly  an  inch  long.  Skin  rich  deep  purple,  covered  with  a 
thick  bloom,  which  is  more  copious  than  on  any  Plum  in 
Covent  Garden  market.  Flesh  firm,  yellowish  green,  rather 
dry,  but  exceedingly  sweet  and  rich,  and  adheres  to  the 
stone. 

Ripe  in  October,  and  will  keep,  if  well  managed,  till  the 
middle  of  December. 

22.  Imperial  Diadem.     Hort.  Trans.  Vol  iv.  p.  208. 

Branches  smooth.  Fruit  middle-sized,  oval,  a  little  com- 
pressed near  the  stalk,  and  swelling  more  on  one  side  of  the 
suture,  which  is  deep,  than  on  the  other,  about  one  inch  and 
a  half  long,  and  the  same  in  diameter.  Skin  light  red,  with 
a  few  purplish  specks,  and  covered  with  a  thin  blue  bloom. 
Flesh  yellowish,  and  separates  from  the  stone.  Juice  plen- 
tiful, sugary,  and  when  perfectly  ripe,  highly  perfumed. 

Ripe  the  beginning  of  September. 


28S  PLUMS. 

This  very  handsome  Plum  was  raised  from  seed,  in  the 
neighbourhood  of  Duckenfield,  near  Manchester,  a  few  years 
previous  to  1819. 

23.  Italian  Damask. 

Damas  d'ltaUe.     Duhamel,  No.  12.  t.  4. 

Fruit  middle-sized,  nearly  round,  about  one  inch  and  a 
half  in  diameter,  a  little  flattened  at  the  base,  and  having  a 
well-marked  suture  extending  from  the  stalk  to  the  apex. 
Stalk  half  an  inch  long,  slender,  inserted  in  a  small  round 
cavity.  Shhi  of  a  violet  colour,  becoming  brown  when  fully 
ripe.  Flesh  yellowish  green,  firm,  and  separates  clean  from 
the  stone.  Juice  very  sweet  and  high  flavoured.  Stone 
oval,  rather  thick. 

Ripe  the  end  of  August  and  beginning  of  September. 

24.  La  Delicieuse.     JYurs.  Catalogues. 

Branches  long  and  smooth.  Fruit  oval,  about  two  inches 
long,  and  one  inch  and  three  quarters  in  diameter.  Suture 
rather  broad,  shallow,  swelled  a  little  more  on  one  side  than 
on  the  other.  Stalk  an  inch  long,  slender,  slightly  inserted. 
Skin  pale  yellow  on  the  shaded  side,  but  where  exposed 
to  the  sun  of  a  deep  purple,  and  full  of  brown  specks.  Flesh 
yellow,  and  separates  from  the  stone.  Juice  peculiarly  rich 
and  abundant. 

Ripe  in  October,  about  the  same  time  with  the  Impera- 
trice. 

This  very  fine  Plum  was  brought  to  England  from  New- 
Jersey,  about  ten  years  ago,  and  first  sold  by  Mr.  Kirke,  of 
Brompton,  by  advertisement,  at  a  guinea  per  plant,  in  the 
autumn  of  1825. 

25.  La  Royale.     Hooker,  Pom.  Lond.  t.  47. 
Royale.     Duhamel,  No.  24.  t.  10.     Hitt,  p.  349. 
Branches   downy,    almost   white.       Fruit  middle-sized, 

round,  not  deeply  cleft,  rather  narrowed  towards  the  stalk, 
about  one  inch  and  a  half  in  diameter.  Stalk  three  quarters 
of  an  inch  long,  inserted  in  a  small  round  cavity.  Skin 
bright  purplish  red,  full  of  brown  specks,  and  covered  thick- 
ly with  a  pale  blue  bloom.  Flesh  firm,  dull  yellow  or  amber 
colour,  quite  melting,  and  separates  from  the  stone.  Juice 
plentiful,  saccharine,  and  very  highly  flavoured.  Stone  round- 
ish-ovate, pointed  at  both  ends. 

Ripe  the  end  of  August  and  beginning  of  September,  suc- 
ceeding the  Green  Gage. 

26.  MiMMS.     Pom  Mag.  t  6. 

Mimms  Plum.     Hort.  trans.  Vol.  iv.  p.  208. 


PLUMS.  289 

Branches  smooth.  Leaves  with  two  small  glands  at  the 
base  of  each.  Fruit  oblong,  with  an  obhque  apex,  and 
broad  shallow  suture,  of  the  largest  size  among  Plums,  about 
two  inches  and  a  half  deep,  and  the  same  in  diameter.  Skdk 
three  quarters  of  an  inch  long,  slender,  pubescent.  Shm  ot 
a  light  clear  purple  colour,  upon  a  greenish  ground,  marked 
with  brownish  specks,  and  covered  copiously  with  bloom, 
which  is  easily  rubbed  off.  Flesh  pale,  dull  greenish  yellow, 
tender,  juicy,  and  very  agreeably  flavoured,  hke  an  Orleans 
in  perfection,  and  separating  from  the  stone,  which  is  very 
rugged,  with  a  thin  irregular  edge. 

Ripe  the  beginning  and  middle  of  September. 

This  is  said  to  have  been  raised  many  years  ago,  from  a 
stone  of  the  Blue  Perdrigon,  in  the  garden  of  Henry  Browne, 
Esq.  at  North  Mimms,  in  Hertfordshire,  and  was  exhibited 
at  the  Horticultural  Society  in  1819,  It  is  a  distinct  Pluru 
fr/)m  the  Imperial  Diadem. 

27.  Monsieur.  Duhamel,  No.  15.  t.  7.  J'ard.  Fruit. 
t.  57. 

Branches  dow  ny,  somewhat  like  those  of  the  Orleans.  Fruit 
middle-siged,  about  one  inch  and  a  half  in  diameter,  of  a 
Cattish  globular  figure,  having  a  slight  suture  extending  the 
length  of  the  fruit.  Stftlk  scarcely  half  an  inch  long,  insert- 
ed in  a  small  cavity.  Skin  bluish  purple.  Flesh  yellow, 
very  melting  when  fully  matured,  and  separates  from  the 
stone.     Juice  good,  but  not  very  highly  flavoured. 

Ripe  the  beginning  and  middle  of  August. 

28,  Monsieur  Hatif.      Duhameh  No.  16.  t.  20.  f.  1, 
Monsieur  Hatif.      Jard.  Fruit,  t.  56. 

Branches  downy,  somewhat  like  the  Orleans.  Fruit 
middle-sized,  nearly  globular,  about  one  inch  and  a  half  in 
diameter,  having  a  well  marked  suture  extending  from  the 
base  to  the  apex,  where  it  is  a  little  flattened.  Stalk  half  an 
inch  long,  slender,  inserted  in  a  narrow  and  somewhat  deep 
cavity.  Skin  deep  purple,  or  violet  colour,  when  fully  exposed 
to  the  sun,  and  covered  with  a  thick  bloom  ;  it  is  bitter,  but 
readily  peels  oif.  Fltsh  greenish  yellow,  melting,  and  sepa- 
rates from  the  stone.  Juice  plentiful  and  excellent.  Stone 
small,  oblong,  with  an  obtuse  point,  not  very  rugose. 

Ripe  the  beginning  of  August. 

This  is  somewhat  like  the  last  sort,  but  of  a  deeper  co» 
lour,  and  ripens  a  fortnight  earlier. 


25 


290  PLUMS 

28.*  Nectarine  PluxM.  HorL  Soc.  Cat.  No.  114  Syn,- 
Pom.  J\Ia^.  t.  148, 

Caledonian.      Of  soma  Collections. 

Howell's  Ivargc.     Hori.  Soc.  Cat.  No.  128. 

PruiiG  Peche.  16.^  No.  119,  Syn.,  according  to  the 
Pom.  Mag: 

Branches  glahrous,  brownish  violet  when  exposed  to  the 
snn.  Fruit  very  large,  like  a  Nectarine  in  shape  and  size. 
Stalk  smooth,  about  half  an  inch  long,  and  of  moderate 
thickness.  Skin  purple,  covered  with  a  fine  azure  bloom, 
Fiesfi  dull  greenish  yellow,  somewhat  adhering  to  the  stone, 
but  less  so  than  in  the  Goliath,  compared  with  which  it  is 
much  finer  and  richer,  Ijeing  decidedly  the  best  Plum  yet- 
known  of  its  size.     Sione  middle-sized,  oval,  compressed. 

Ripe  against  a  wall  the  end  of  July  or  the  beginning  of 
August,  considerably  earlier  than  the  Goliath. 

This  is  a  very  excellent  Plum,  and  a  good  bearer  either 
on  a  wall  or  as  a  standard. 

The  Nectarine  Plum  has  been  satisfactorily  ascertained, 
in  the  Horticultural  Garden  at  Chiswick,  to  be  wholly  dis- 
tinct from  the  Goliath,  and  its  synonyms  settled  in  the  Pom^ 
J\ia<2;.  above  referred  to. 

29.  Orleans.     MillerylSo.  5. 

Red  Damask.     Langley^Pom.  t.  20. f.  4. 

Branches  downy.  Fruit  middle-sized,  nearly  globular^ 
swelling  a  little  more  on  one  side  of  the  suture  than  on  the 
other.  Skin  dark  red,  and  when  fully  exposed  to  the  sun, 
of  a  purplish  colour,  covered  with  a  thin  blue  bloom.  Flesh 
yellow,  and  separates  clean  from  the  stone,  like  an  Apricot.^ 
Juice  a  little  sugary,  with  a  portion  of  astringency. 

Ripe  the  middle  and  end  of  x\ugust. 

The  Orleans  is  one  of  our  most  common  Plums,  and 
known  in  every  market  tliroughout  England.  It  is  a  most 
hardy  tree,  a  constant  bearer,  and  an  extremely  useful  fruit-^ 
It  does  not  appear  to  have  been  known  to  either  Parkinson 
or  Ray. 

30.  Prune  Suisse.     Duhameh'^o.  19.  t,  20.  f.  7. 
Prune  d'Altesse.     lb. 

Monsieur  Tardif.     Bon.  Jard.  1827.  p.  290. 

Sii-niana.      Hort.  Soc.  Cat.  No.  252. 

Branches  smooth.       Fruit  nearly  spherical,   about  four 

»  No.  528  18  inserted  twice  in  consequence  of  the  Nectarine  Plum  having  becis 
pubiiabod  in  the  Pom.  Mag.  after  the  numerical  arrangement  had  been  coropleti'd. 


PLUMS.  291 

inches  and  a  half  in  circumference,  rather  more  protruded 
in  the  middle  than  at  either  extremity.  Stalk  an  inch  long, 
slender,*  curved.  Skin  amber  coloured  on  the  shaded  side, 
very  full  of  small  red  specks,  but  where  fully  exposed  to  the 
sun  it  is  of  a  beautiful  red.  Flesh  gold  colour,  and  closely 
adheres  to  the  stone.  Juice  somewhat  sharp,  but  when  v>cli 
matured  it  has  an  excellent  flavour. 

Ripe  the  end  of  September,  and  will  keep  for  some  weeks 
upon  the  tree. 

31.  Purple  Gage.     Pom.  Mag.  t.  129. 

Reine  Claude  Violette.  According  to  the  Pom.  Mag. 
.Yois.  J\Ian.  Comp.  p.  496. 

Reine  Claude  Violette.     Bon.  Jard.  1827.  p.  291. 

Die  Violette  Konigin  Claudie.  Siclder,  Teuisch.  Obs. 
Gart.  Vol.  X5:i.  p.  64.  t.  6. 

Branches  smooth,  almost  like  the  Green  Gage.  Fruit., 
except  in  colour,  very  like  the  Green  Gage,  middle-sized, 
roundish  oval,  somewhat  flattened  at  the  ends.  Suture  mo- 
derately depressed.  Stalk  about  an  inch  long,  rather  thick. 
Skin  violet,  powdered  with  a  light  blue  bloom,  beneath  which 
it  is  ingrained  with  pale  yellow  dots.  Flesh  greenish  am- 
ber, rich,  sugary,  and  strikingly  high  flavoured.  Stone  oval, 
inclining  to  ovate,  compressed. 

Ripe  the  end  of  August  and  beginning  of  September. 

The  origin  of  this  variety  is  unknown;  it  must,  however, 
be  recent,  as  it  is  not  mentioned  by  Duhamel^  nor  by  any  of 
the  older  French  writers,  and  is  even  omitted  by  JS'^oisette  in 
Iiis  Jar  din  Fruitier.  It  is  of  very  high  quality,  fully  equal 
to  the  Green  Gage  in  all  respects,  and  having  this  superiori- 
ty, that  while  the  latter  is  apt  to  crack  in  wet  summers,  and 
will  never  keep  after  having  been  gathered,  this,  on  the  con- 
trary, will  endure,  if  the  climate  be  dry,  through  August  and 
-September,  even  till  October,  and  is  scarcely  at  all  disposed 
to  crack. 

32.  Queen  Mother.  Ray,  No.  19.  Langley,  p.  94. 
t.  24.  fig.  3.     Hitt,  p.  353. 

Branches  smooth.  Fruit  of  a  smallish  size,  nearly  globu- 
lar, about  three  inches  and  a  half  in  circumference.  Stalk 
short.  Skin  dark  red  next  the  sun,  on  the  other  side  pale 
yellow,  full  of  reddish  spots.  Flesh  yellow,  and  separates 
from  the  stone.  Juice  saccharine  and  rich.  Stoiie  very 
small  in  proportion  to  the  fruit. 

Ripe  the  beginning  and  middle  of  September. 


292 


PLUMS. 


33.  Red  Magnum  Bonum.     Miller,  No.  10. 
Imperial!.     Parkinson,  No.  9. 

imperial.      Langley,  p.  92.  t.  20.  fig.  5. 

Imperiale  Violette.      Duhamel,  No.  32.  t.  16. 

Branches  smooth.  F^mii  pretty  large,  oval,  about  two 
inches  and  a  quarter  long,  and  one  inch  and  three  quarters 
in  diameter,  swelled  much  more  on  one  side  of  the  suture 
than  on  the  other.  Stalk  one  inch  and  a  quarter  long,  slen- 
der. Skiti  pale  green  on  the  shaded  side,  but  of  a  deep  red 
colour,  with  numerous  gray  specks,  where  fully  exposed  to 
the  sun,  and  covered  with  a  very  thin  blue  bloom.  Flesh 
yellowish  green,  and  separates  from  the  stone.  Juice  harsh, 
sub-acid.      Slone  oval,  sharp-pointed. 

Ripe  the  beginning  and  middle  of  September. 

An  old  Plum  of  our  gardens,  cultivated,  by  John  Trades- 
cant,  previously  to  1629.  A  very  hardy  bearer  as  an  open 
standard. 

34.  Red  Perdrigon.  ForsTjth,  Ed.  7.  No.  10. 
Perdrigon  Rouge.  Duhamel,  No.  22.  t.  20.  f.  6. 
B/'aiiches  downy.     F'ruit  middle-sized,  of  a  roundish  oval 

figure,  about  one  inch  and  a  quarter  long,  and  nearly  the 
same  in  diameter.  Stalk  three  quarters  of  an  inch  long,  in- 
serted in  a  small  round  hollow.  Skin  of  a  fine  red  inclining 
to  violet,  sprinkled  with  small  brownish  yellow  specks,  and 
covered  with  a  thick  bloom.  Flesh  bright  yellow,  or  green- 
ish yellow,  firm,  sweet,  and  juicy,  and -separates  from  the 
stone. 

Ripe  the  besinning  and  middle  of  September. 

35.  Royal  Dauphin.     Hori.  Soc.  Cat.  No.  238. 
Branches  smooth.     Fruit  large,  oval,  about  six  inches  in 

circumference,  somewhat  broader,  at  the  apex  than  at  the 
base.  Stalk  an  inch  long,  stout.  Skin  of  a  pale  red  on  the 
shaded  side,  marked  with  green  specks,  but  of  a  darker  red 
next  the  sun,  mottled  with  darker  and  lighter  shades,  and  co- 
vered with  a  violet  bloom.  Flesh  greenish  yellow,  and  se- 
parates from  the  stone,  which  is  large.  Juice  sweet,  mixed 
with  a  little  sub-acid. 

Ripe  the  beginning  of  September. 

36!   Royal  de  Tours.     DiihameU  No.  17.  t.  20.  f.  8. 

Fruit  above  the  middle  size,  of  a  roundish  figure,  with  a 
well  marked  suture  extending  from  the  base  to  the  apex,  and 
somewhat  more  swelled  on  one  of  its  sides  than  on  the  other  ; 
about  one  inch  and  a  half  long,  and  nearly  the  same  iu  di- 


PLUMS.  '293 

ameter.  Stalk  half  an  inch  long,  slightly  inserted.  Sli?'. 
bright  red  on  the  shaded  side,  but  when  fully  exposed  to  the 
sun,  of  a  deep  violet,  sprinkled  over  with  numerous  small 
yellow  spots,  and  covered  with  a  thick  bloom.  Flesh  groeii- 
jsh  yellow.  Juice  plentiful  and  high  flavoured- 
Ripe  the  beginning  and  middle  of  August. 

37.  Violet  Damask.     JViirsery  Catalogue. 
Damas  Yiolet.     Duhamel,  No.  5.  t.  2, 

Branches  downy.  Fruit  small,  of  an  oblong  figure,  some- 
what larger  at  the  apex  than  at  the  base,  about  one  inch  and 
a  quarter  long,  and  little  more  than  an  inch  in  diameter. 
5ia/A;  half  an  inch  long.  Skin  of  a  purplish  violet  colour, 
covered  with  a  thin  bloom.  Flesh  yellow,  firm,  and  sepa- 
rates from  the  stone,  leaving  a  few  slightly  attached  pieces 
of  the  pulp  behind.  Juice  very  ©weet,  with  a  smart  and 
pleasant  flavour. 

Ripe  the  middle  and  end  of  August. 

38.  Violet  Diaper.     JVursery  Catalogue, 
Diapree  Violette.     Duhamel^  No.  36.  t.  17. 
Branches  downy.   Fruit  below  the  middle  size,  of  an  oval 

figure,  about  one  inch  and  a  half  long,  and  one  inch  and  a 
quarter  in  diameter,  having  a  rather  deep  suture,  on  one  side 
of  which  it  is  swelled  considerably  more  than  on  the  other* 
Stalk  short,  slender,  rather  deeply  inserted.  Skin  thin,  of  a 
purplish  red,  covered  with  a  thick  bloom.  /7e5/i  yellowish, 
firm,  and  separates  from  the  stone.  Juice  saccharine,  plen- 
tiful, of  an  agreeable  flavour.  Stone  narrow,  with  a  long 
sharp  point. 

Ripe  the  beginning  and  middle  of  August. 

This  is  a  fleshy  firm  Plum,  very  good  in  the  dessert,  and 
■excellent  when  dried  as  a  Prune. 

39.  Violet  Perdrigon.  ^Miller,  No.  8. 
Perdrigon  Violet.  Duhamel,  No.  21.  t.  9. 
Branches  downy.      Fruit  middle-sized,  a  little  more  long 

than  broad,  and  enlarged  a  little  at  the  apex,  aboui  one  inch 
and  a  half  long,  and  nearly  as  much  in  diameter.  Stalk 
half  an  inch  long,  curved,  slender.  Skin  of  a  dull  greenish 
brown,  full  of  small  brov/n  specks,  and  covered  with  a  thick 
pale  bloom.  Flesh  greenish  yellow,  pretty  firm,  and  ad- 
heres to  the  stone.  Juice  sweet,  and  of  a  very  excellent 
flavour. 

Ripe  the  end  of  August  and  beginning  of  September. 

40.  Wheat  Plum.     Hort.  Soc.  Cat.  No.  271. 
Wheaten.     Bay,  No.  17. 

25* 


294' 


PLUMS. 


Whitton.     HorL  Soc,  Cat.  271. 
Nutmeg.      Parkinson,  No.  18. 

HroAhches  numerous,  slender,  smooth.  Fruit  small,  some- 
v/hat  oblong,  about  one  inch  and  one  eighth  long,  and  an 
mch  in  diameter,  mostly  growing  in  pairs,  a  little  swelled  on 
one  side  of  the  suture  more  than  on  the  other,  which  is  shal- 
low. Stalk  five  eighths  of  an  inch  long,  inserted  in  a  small 
narrov/  cavity.  Skin  pale  amber  on  the  shaded  side,  but  of 
-i  bright  red,  marbled  with  a  deeper  colour,  where  exposed 
.0  the  Sim,  and  covered  with  a  thin  white  bloom.  Flesh 
■yreenl?ih  yellow,  rather  firm,-and  adheres  to  the  stctfie.  Juice 
sugary,  with  a  little  sub-acid.- 
Kipe  the  middle  of  August. 

^rhis  is  called  Vvheat  Plum,  in  consequence  of  its  being^ 
ripe  about  the  time  of  the  wheat  harvest. 

41„  Wilmot's  Ea.rly  Orleans.  Hort.  Trmis.Yol.'m. 
^.  392.  t.  14. 

Wjimot's  Orleans.     Hort.  Soc.  Cat.  No.  274. 
Wilmot's  New  Early  Orleans.     Ih. 
Wilmot's  Late  Orleans.     lb.     According  to  the  Hort. 
Soc.  Cat. 

Branches  downy,  like  the  Common  Orleans.  Fruit  above 
the  middle  size,  round,  rather  deeply  cleft,  more  compressed 
rhsM  the  Old  Orleans,  especially  at  the  apex.  Stalk  short. 
Skiyi  pale  red  on  the  shaded  side,  but  where  exposed  (o  the 
sun  of  a  dark  purple  tint,  and  covered  with  a  fine  thin  bloom. 
Flesh  of  a  rich  greenish  yellow,  inclining  to  amber  when 
cjuile  npe,  of  a  pleasant  consistence,  being  much  softer  and 
uiore  juicy  than  the  Orleans,  and  separates  clean  from  the 
.stone.  Juice  plentiful,  sweet,  combined  with  acid,  of  excel- 
lent flavour.  Stone  round,  rather  small  in  proportion  to  the 
size  of  the  fruit. 

Mipe  the  beginning  of  August,  as  early  as  the  Morocco, 
or  the  Precoce  de  Tours. 

Raised  in  1809  by  Mr.  John  Wllmot,  in  his  garden  at 
Isleworth,  near  London. 

42.  WiNESOUR.      Forsyth,  Ed.  7.  No.  32. 
Rotherham.      Of  the  Old  Gardens. 

Branches  slender,  downy.  Fruit  rather  larger  than  a 
Damson,  oblong.  Stalk  half  an  inch  long.  Skin  dark  blu- 
\.^h.  purple,  covered  with  dark  purple  specks,  particularly 
where  exposed  to  the  sun.  Flesh  greenish  yellow,  and  ad- 
iieres  to  the  stone,  near  which  there  are  some  red  streaks  in 


PLUMS.  295 

the  flesh.  Juice  sub-acid.  Stone  long,  slender,  and  acute- 
pointed. 

Ripe  about  the  middle  of  September. 

This  Plum  is  said  to  have  originated  in  the  neighbourhood 
of  Rotherham,  in  Yorkshire,  many  years  ago.  The  Wine- 
sour  is  the  most  valuable  of  all  our  Plums  for  preserving, 
and  great  quantities  of  it  in  this  state  are  sent  annually  from 
Wakefield  and  Leeds  to  distant  parts  of  England.  As  a^ 
preserve,  they  will  keep  one  or  two  years,  and  are  preferable 
to  those  imported  from  abroad. 


Sect.  IV.  —  White  or  Yellow-fruited. 

43.  Apricot.      Switzer,  p.  105.     Miller,  No.  13. 
Abricotee.     Duhamel,  No.  2S.  t.  13. 
Abricotee  de  Tours.     lb.  t.  13. 

Branches  covered  with  a  whitish  down.  Fruit  pretty 
large,  of  a  roundish  figure,  divided  by  a  deep  suture,  about 
one  inch  and  a  half  deep,  and  one  inch  and  three  quarters  in 
diameter.  Stalk  short,  scarcely  more  than  a  quarter  of  an 
inch  long.  Skin  yellow,  tinged  with  red  on  the  sunny  side, 
and  covered  with  a  white  bloom.  Flesh  yellow,  firm,  but 
melting,  and  separates  clean  from  the  stone.  Juice  sweet, 
of  a  very  excellent  flavour. 

Ripe  the  beginning  and  middle  of  September. 

This  very  fine  Plum  is  considered  by  Duhamel  as  nearly 
equal  to  the  Green  Gage. 

44.  Brignole.      Miller,  No.  24. 
Brignole  Jaune.      Knoop.  Fruit,  p.  55  . 
Prune  de  Brignole.      Bon  Jard.  1827.  p.  290. 

Fruit  large,  oval.  Skin  pale  yellow,  mixed  with  red  on 
the  sunny  side.  Flesh  pale  yellow,  rather  dry.  Juice  sac- 
charine, of  excellent  flavour. 

Ripe  the  middle  and  end  of  August. 

This  Plum  is  so  named,  from  Brignole,  a  town  of  France, 
famous  for  its  Prunes,  of  which  this  ranks  among  its  best 
sorts. 

45.  Coe's  Plum.      Pom.  Mag.  t.  57. 
Coe's  Golden  Drop.     lb. 

Coe's  Imperial.  lb. 
Bury  Seedling.  lb. 
New  Golden  Drop.     lb. 


296  PLUMS. 

Fair's  Golden  Drop.  Jlort.  Soc.  Cat.  Ko.  103.  accord- 
ing to  the  Pom.  JS'lag, 

Branches  smooth.  Leaves  with  two  globular  glands  at 
the  base.  Fruit  oval,  of  the  largest  size  among  Plums, 
about  two  inches  and  a  half  long,  and  two  inches  in  diame- 
ter, deeply  marked  by  the  suture,  pitted  at  the  point,  ab- 
ruptly tapering  and  hollowed  oat  at  the  base  for  the  recep- 
t.on  of  the  stalk.  Stalk  three  quarters  of  an  inch  long,  slen- 
der. Skin  greenish  yellow,  with  numerous  rich  spots  of 
bright  violet  red  next  the  sun.  Flesh  greenish  yellow,  ad- 
hering firmly  to  the  stone.  Juice  very  sweet  and  delicious. 
Sto7ie  sharp-pointed. 

Ripe  the  end  of  September,  and  will  hang  some  time  upon 
the  tree  after  it  is  matured. 

This  will  keep  for  a  considerable  length  of  time  after  it 
is  gathered,  either  by  suspending  it  by  the  stalk  upon  a  string, 
withinside  a  window  facing  the  sun,  or  by  wrapping  it  in  soft 
paper,  and  keeping  it  in  a  dry  room.  By  this  latter  method, 
I  have  eaten  it  exceedingly  good  in  October,  twelve  months 
after  it  had  been  gathered. 

It  was  raised  by  the  late  Jervaise  Coe,  a  market  gardener 
at  Bury  St.  Edmund's  in  Suffolk,  more  than  thirty  years 
ago.  He  informed  me  it  was  from  the  stone  of  a  Green 
Gage,  the  blossom  of  which,  he  supposed,  had  been  fertil- 
ized by  the  White  Magnum  Bonum,  the  two  trees  of  which 
grew  nearly  in  contact  with  each  other  in  his  garden.  It 
requires  an  east  or  a  west  wall ;  on  the  former  the  fruit  at^ 
tains  its  greatest  perfection. 

46.  DowNTON  Imperatrice.  Hort.  Trans.  Vol.  v. 
p.  383. 

Branches  long,  smooth.  Fruit  shaped  almost  like  the 
Blue  Imperatrice,  but  larger,  and  not  so  much  lengthened  at 
the  stalk  end.  Skin  dull  yellow,  very  thin.  Flesh  yellow, 
soft,  juicy,  with  a  high  flavoured  acidity. 
Ripe  in  October,  and  will  keep  a  month. 
Raised  by  Mr.  Knight,  of  Downton  Castle,  from  a  seed 
of  the  White  Magnum  Bonum,  the  blossom  of  which  had 
been  impregnated  by  the  pollen  of  the  Blue  Imperatrice.  Its 
fruit  was  exhibited  at  the  Horticultural  Society,  December 
1,  1823. 

The  young  wood  has  much  the  appearance  of  the  White 
Magnum  Bonum,  but  grows  nmch  stronger,  more  so  indeed 
than  any  Plum  I  have  ever  seen,  frequently,  on  vigorous 
stocks,  shooting  from  buds  eight  feet  the  first  year. 


PLUMS.  2dT 

47.  Drap  D'Or.  Langley,  p.  94.  t.  24.  f.  5.  Miller, 
No.  20. 

Cloth  of  Gold.     lb. 

Mirabelle  double.     Duhamel,  No.  30. 

Branches  smooth,  but  downy  at  the  ends.  Frtiit  rather 
small,  of  a  roundish  figure,  somewhat  like  the  Little  Queen 
Claude,  with  but  very  little  suture,  and  a  small  dimple  at 
each  end  :  about  an  inch  deep,  and  rather  more  in  diameter. 
Stalk  half  an  inch  long,  slender.  Skin  bright  yellow,  spot- 
ted or  marbled  with  red  on  the  sunny  side.  I^lesh  yellow, 
melting,  and  separates  clean  from  the  stone.  Juice  sugary 
and  excellent. 

Ripe  the  middle  of  August. 

48.  Eap.ly  Amber.      JVnrs.  Catalogues. 

Fruit  small,  somewhat  oblong,  and  broadest  at  the  apex. 
Stalk  three  quarters  of  an  inch  long.  Skiji  pale  greenish 
yellow,  with  a  few  small  crimson  specks  on  the  sunny  side, 
and  covered  with  a  thin  whitish  bloom.  Flesh  greenish  yel- 
low, and  adheres  to  the  stone.  Juice  sub-acid,  but  not  pos- 
sessing any  peculiar  flavour. 

R-ipe  the  beginning  of  August. 

This  is  a  very  handsome  little  fruit ;  although  inferior  to 
some  of  the  early  sorts,  it  deserves  cultivation. 

49.  Jaune  Hative.     DuhameU  No.  1.  t.  1. 
Prune  de  Catalogue.      Ih. 

Prune  de  St.  Barnabe.      Bon  Jard.  1827.  p.  289. 

White  Primordian.  Langley,  p.  90.  t.  20.  fig.  1.  Miller^ 
No.   1. 

Amber  Primordian.      Parkinson,  No.  1. 

Catalonian.      Of  the  Old  Gardens. 

Branches  slender,  downy.  Fruit  small,  oblong,  broader 
at  the  apex  than  at  the  base,  having  a  shallow  suture  extend- 
ing the  length  of  the  fruit,  about  one  inch  and  a  quarter  in 
diameter.  Stalk  half  an  inch  long,  slender.  Skin  pale  yel- 
low, covered  with  a  very  thin  white  bloom.  Flesh  yellow, 
melting,  and  separates  from  the  stone.      Juice  sweet. 

Ripe  the  middle  of  July. 

The  Jaune  Hative,  although  not  possessing  much  flavour, 
deserves  to  be  cultivated  against  a  south  wall,  being  the  first 
Plum  which  ripens.  It  is  an  old  inhabitant  of  our  gardens, 
having  been  cultivated  by  John  Tradescant*,  who  obtained 


*  Eees's  Cjclop. 


298  PLUMS. 

the  title  of  gardener  to  King  Charles  the  First,  and  settled 
at  his  garden  at  Lambeth,  about  the  year  1629. 

50.  Maitre  Claude.  Langley^  Pom.  t.  23.  f.  6.  JVIz7- 
ier.  No.  14. 

Branches  slender,  downy.  Fruit  middle-sized,  rather 
more  broad  than  long,  a  little  compressed  at  its  apex.  Stalk 
short.  Ski7i  yellow,  marbled  with  red  on  the  sunny  side. 
Flesh  yellow,  and  separates  from  the  stone.  Juice  sugary, 
and  well  flavoured. 

Ripe  the  middle  of  August. 

The  Maitre  Claude  was  known  both  to  Switzer  and  Hitt; 
but  is  not  mentioned  either  in  Duhamel's  Traite,  or  in  the 
Bon  Jardinier  of  M.  Noisette. 

61.  MiRABELLE.  JSUllcr,  No.  23.  Duhamel,  No.  29. 
t.  14. 

White  Mirable.     Langley,  p.  93.  t.  23.  f.  7. 

Fruit  small,  a  little  more  long  than  broad,  about  an  inch 
in  length.  Stalk  half  an  inch  long.  Skiti  yellow,  becom- 
ing of  an  amber  colour  as  it  ripens.  Flesh  yellow,  and  se- 
parates from  the  stone.     Juice  rich  and  sugary. 

Pwipe  the  middle  of  August. 

52.  Saint  Catharine.  Langiey,  p.  94.  t.  24.  fig.  4. 
Miller,  No.  21. 

Sainte  Catherine.     Duhamcl,  No.  43.  t.  19. 

Branches  smooth.  Fruit  middle-sized,  of  an  oblong 
figure,  being  broadest  at  the  apex,  and  tapering  to  the  base, 
and  having  a  narrow  suture  about  one  inch  and  a  half  long, 
and  nearly  the  same  in  diameter  in  its  widest  part.  Stalk 
three  quarters  of  an  inch  long,  slender.  Skin  whitish,  turn- 
ing to  a  pale  yellow  as  it  ripens,  and  tinged  with  a  httle  rus- 
setty  red  on  the  sunny  side.  Flesh  pretty  firm,  yellow,  and 
adheres  to  the  stone.  Juice  rich,  sugary,  and  high-fla- 
voured. 

Ripe  th3  middle  of  September,  with  the  Imperatrice,  and, 
like  that,  will  hang  and  shrivel  upon  the  tree. 

53.  Bolmar's  Washington.      JVurs.  Cat.  1819. 
Washington.      Pom.  Mag.  t.  16. 

New  Washington.      Hort.  Soc.  Cat.  No.  270. 

Franklin.     lb.,  according  to  the  Pom.  Mag. 

Branches  downy.  Fruit  regularly  oval,  with  a  very  ob- 
scure suture,  just  at  the  stalk;  it  is  rather  deep,  about 
one  inch  and  three  quarters  long,  and  one  inch  and  five 
eighths  in  diameter.  Stalk  three  quarters  of  an  inch  long, 
slightly  pubescent.     Skin  dull  yellow,  broken  a  little  with 


PLUMS.  299 

green,  assuming  an  orange  cast  on  the  sunny  side,  with  a 
purpHsh  bloom,  and  more  or  less  mottled  with  crimson  dots. 
Flesh  yellow,  firm,  very  sweet  and  luscious,  separating  freely 
from  the  stone.  Stone  oval,  acute  at  each  end,  wrinkled  all 
over,  and  nearly  even  at  the  edges. 
Ripe  in  September. 

The  parent  tree  of  the  Washington  Plum,  it  appears,  was 
purchased  in  the  market  of  New- York,  towards  the  end  of 
the  last  century.  It  remained  barren  several  years,  till 
during  a  violent  thunder-storm,  the  whole  trunk  was  struck 
to  the  earth  and  destroyed.  The 'root  aftervvards  threw  up 
a  number  of  vigorous  shoots,  all  of  which  were  allowed  to 
remain,  and  finally  produced  fruit.  It  is  therefore  to  be  pre- 
sumed, that  the  stock  of  the  barren  kind  was  the  parent  of 
this.  Trees  were  sent  to  Robert  Barclay,  Esq.,  of  Bury 
Hill,  in  1819  ;  and  in  1821,  several  others  were  presented 
to  the  Horticultural  Society  by  Dr.  Hosack  of  New-York.* 
54.  Wentworth.  JMiller,  No.  26.  Langleij.  Pom. 
t.  2.5.  f.  4. 

Dame  Aubert.     DuliameU  No.  41.  t.  20.  f.  10. 
Grosse  Luisante.     lb. 

Fruit  of  the  largest  size,  of  an  oval  figure,  having  a  deep 
suture  extending  from  the  base  to  the  apex,  about  two  inches 
and  a  quarter  long,  and  one  inch  and  three  quarters  in  di- 
ameter. Stalh  three  quarters  of  an  inch  long,  inserted  in  a 
rather  deep  cavity.  Skin  thick  and  leathery,  of  a  yellow  co- 
lour, tinged  with  green  on  the  shaded  side,  and  covered  with 

•  The  above  description  not  being  exactly  correct,  I  here  subjoin  a  true  account 
of  it.  The  parent  tree  of  the  W^ashington  Plum  grew  on  a  farm  on  the  east  side  of 
the  Bowery,  called  Delancey's  farm  ;  it  had  been  grafted  with  a  Reine  Claude,  or 
Green  Gage  Plum,  which  had  many  vears  borne  fruit,  and  was  a  pretty  large  tree. 
This  tree  was  killed  by  lightning  down  to  the  root,  below  the  graft ;  several  suckers 
had  sprung  up  from  the  roots,  which  were  dug  up  by  a  market  woman,  and  some 
of  them  were  sold  in  the  New-York  market.  Mr".  Bolmar,  who  kept  a  store  in 
V.hatham-street,  purchased  two  of  them  and  planted  them  in  his  gaiden  in  1814. 
About  the  middle  of  August,  1818,  Mr.  Bolmar  called  at  my  nursery  and  wished  mo 
to  come  down  and  see  them,  being  then  quite  full  of  fruit,  and  nearly  ripe ;  I  was 
jurprised  at  the  beauty  of  its  large  glossy  leaves  and  very  large  size  of  the  fruit. 
The  trees  were  standards,  and  lo-idod  with  fruit.  I  informed  him  that  it  certainly 
was  a  new  kind  of  Plum.  The  fruit  appeared  to  be  between  the  large  Rcine  Claude 
and  White  Magnum  Bonum  Plums,  in  form  more  like  the  former,  and  the  colour 
more  like  the  latter,  but  larger  than  either,  with  a  freestone  like  the  Reine  Claude. 
He  gave  me  scions  of  it  for  budding,  and  fruit  to  make  a  drawing,  which  was  done 
by  L'-nev,  and  is  now  in  my  possession,  dated  August  19th,  1818,  from  the  young 
trees  which  I  then  budded  ;  some  of  them  were  sent  to  Mr.  Robert  Barclay  of  Burr 
Hill,  with  a  number  of  other  things,  in  November,  1819,  and  in  November,  1821. 
Dr.  David  Hosack,  the  patron  of  Horticulture,  purchased  twelve  of  the  young  trce« 
of  me  to  send  to  the  Horticultural  Societv  of  London.  Mr.  Bolmar  informed  me  of 
the  market  woman,  of  whom  he  had  purchased  the  trees,  and  I  found  four  other 
trees,  with  the  same  kind  of  fruit,  in  her  garden  and  in  the  neighbourhood  where 
the  old  tree  grew.  At  this  time,  1833,  the  whole  of  Delancey's  farm  is  thickly  co- 
vered with  housee,  making  pan  of  the  city  of  New-York.  —  Am.  Ed. 


300  plums; 

a  white  bloom.  Flesh  yellow,  rather  coarse,  and  separates 
from  the  stone.     Juice  sub-acid,  somewhat  austere. 

Ripe  in  September. 

This  has  a  good  deal  the  appearance  of  the  White  Mag- 
num Bonum,  but  is  not  so  much  pointed  ;  of  a  deeper  co- 
lour, and,  like  that,  fit  only  for  preserving  ;  but  for  this  it  is 
excellent. 

The  Went  worth  Plum  is  said  by  Langley^  to  have  been 
so  called  from  its  having  been  first  planted  in  the  gardens  of 
the  Right  Honourable  Thomas  Wentworth,  Earl  of  Straf- 
ford, at  Twickenham.  Miller  has  strangely  confounded 
this  with  the  Monsieur  of  Duhamel,  in  which  he  has  been 
followed  by  Martyn  and  Forsyth  ;  but  no  two  plums  can 
be  more  distinct. 

55.  White  Bullage.     Hort.  Soc.  Cat.  No.  4. 
Branches  slender,  twiggy,  downy.     Fruit   small,  round, 

mostly  growing  by  pairs.  Skiii  yellowish  white,  and  when 
fully  ripe,  a  little  mottled  with  red  on  the  sunny  side.  Flesh 
greenish  white,  firm,  and  closely  adheres  to  the  stone.  Juice 
acid,  but  so  tempered  by  sweetness  and  roughness  as  not  to 
be  unpleasant,  especially  after  it  is  mellowed  by  frost. 

Ripe  in  October. 

Large  quantities  of  the  White  Bullace  are  brought  into  the 
market  in  Norwich,  and  elsewhere  in  the  county  of  Nor- 
folk, where  they  are  highly  esteemed  for  tarts  :  they  are  by 
some  preserved  by  boihng  them  in  sugar,  and  in  this  state 
they  will  keep  twelve  m.onths. 

56.  White  Damask.      Hort.  Soc.  Cat.  No.  71, 
Petit  Damas  Blanc.     Duhamel^  No.  6.  t.  3. 

Fruit  small,  nearly  globular,  about  an  inch  in  diameter. 
Stalk  half  an  inch  long^  very  slender.  Skin  greenish  yel- 
low, rather  thick,  covered  with  a  thin  white  bloom.  Flesh 
yellow,  melting,  and  separates  from  the  stone  Juice  sv- 
gary,  of  an  agreeable  flavour. 

Ripe  the  beginning  and  middle  of  September.. 

67.  White  Damson.     Ilorl.  Soc,  Cat.  No.  8&: 
White  Prune  Damson.      A\irser7j  Catalogues. 
Branches  long,  smooth.      Fruit  small,,  oval,  about  three 

inches  and  a  half  in  its  long  circumference.  Stalk  half  an 
inch  long,  slender.  Skin  pale  yelloAv,  covered  with  a  thin 
white  bloom.  Flesh  yellow,  adhering  to  the  stone.  Juice 
plentiful,  a  little  sugary,  mixed  with  a  small  portion  of  acicl^ 
Rips  the  middle  and  end  of  September. 

68.  White  Imperatrice.     Pom.  JSIag.  t.  38, 


PLUMS.  3C I 

Imperatrice  Blanche.     Duhamel,  40.  t.  18.  f.  2. 

Die  Weisse  Kaiseq)flaume.  Pom.  Aust.  233.  t.  18i.  f- 
2.,  according  to  the  Pom.  JMag. 

Fruit  middle-sized,  oval,  with  an  indistinct  suture,  very 
blunt  at  each  end  ;  about  one  inch  and  three  quarters  long, 
and  one  inch  and  a  half  in  diameter.  Stalk  half  an  inch  long, 
inserted  in  a  narrow  cavity.  SJcin  bright  yellowish  oelire 
colour,  with  a  slight  evanescent  bloom.  Flesh  firm,  juicy, 
sweet,  and  rather  more  transparent  than  that  of  most  plums, 
separating  freely  from  the  stone. 

It  ripens  about  the  beginning  of  September.  It  will 
scarcely  succeed  as  an  open  standard,  except  in  warm  situa- 
tions. 

59.  White  Magnum  Bonum.  Langley,  p.  95.  t.  25. 
%.  6.     Miller, 'No.  11. 

White  Mogul.     lb. 

Egg  Plum.     lb. 

Iniperiale  Blanche.     Duhavicl,  No.  36. 
-     Branches  long,  smooth.     B\mi  of  the  largest  size,  oval. 
Skin  yellow,  covered  with  a  thin  white  bloom.     Flesh  yel- 
low,  firm,  closely  adhering  to  the   stone.      Juice   acid,* 
Sione  oval,  lance-pointed. 

Ripe  the  beginning  and  middle  of  September. 

60.  White  Perdrigon.  Langley,  p.  92.  t.  23.  fig,  5. 
Miller,  No.  9. 

Ferdrigon  Blanc.     Duhamel,  No.  20.  t.  8. 

Branches  downy.  Fruit  middle-sized,  somewhat  oblong, 
enlarged  towards  the  apex,  and  tapering  a  little  towards  the 
stalk  ;  about  one  inch  and  a  quarter  long,  and  the  same  in 
diameter.  Stalk  three  quarters  of  an  inch  long.  Skin  pale 
yellow,  full  of  small  white  specks,  with  a  few  red  spots  on 
the  sunny  side,  and  covered  with  a  thin  white  bloom.  Flesh 
pale  yellow,  separating  clean  from  the  stone.  Juice  saccha- 
rine.     Stone  small,  lanceolate. 

ilipe  die  beginning  of  September. 


additional  american  plums,  bt  the  editor. 

61.  Nev/-Yorx  Purple. 
B.revoort's  Purple  Bolmar. 
Brevoort's  Purple  Washington. 

in  this  country  it  ripens  well,  and  is  a  very  fine  Plum.         Jlrn.  Ed. 

26 


302  PLUMS. 

Fruit  large,  nearly  oval,  with  a  suture  at  the  bottom,  ex-' 
fending  about  half  Vv^ay  up  towards  the  top.  Slalk  inserted 
in  a  deep  and  even-formed  cavity.  Skin  brown  red,  covered 
with  a  fine  purple  bloom  Flesh  yellow,  soft,  and  adhering 
to  the  stone.  Juice  rich,  sweet,  and  sprightly  ;  very  de- 
licroiis'. 

Ripe  the  latter  end  of  August. 

This  most  excellent  Plum  was  raised  by  Mr.  Henry  Bre- 
voort,  from  a  stone  of  Bolmar's  Washington,  which  had 
been  accidentally  impregnated  by  the  Blue  Gage.  The 
stone  was  planted  in  the  fall  of  1819  :  it  possesses  the  sweet- 
ness of  a  Green  Gage,  witli  the  rich  vinous  flavour  of  an 
Orleans  Plum.  The  tree  grows  thrifty,  is  very  hardy,  and 
is  one  of  our  best  plums.  I  sent  young  plants  of  it  to  Lon- 
don in  the  fall  of  1830. 

62.  Flusiting  Gage.     Hori,  Soc.  Cat.  107. 
Superior  Gage. 

Fruit  round,  inclining  a  little  to  an  oval  shape,  with  a  small 
suture  at  and  near  the  stalk,  which  is  sunken  in  an  even 
round  cavity.  Stalk  an  inch  long.  Skin  yellow,  with  a 
whitish  bloom.  Flesli  yellow,  melting,  and  separating  freely 
from  the  stone.     Juice  sweet  and  rich. 

Ripens  the  last  w^eek  in  August. 

This  is  a  very  fine  Plum,  and  no  doubt  originated  in  this 
country  ;  it  has  much  the  habit  and  manner  of  growth  of  the 
Washington  Plum.  The  fruit  not  so  large,  inclining  more 
to  the  nature  of  a  Green  Gage,  from  which  it  probably  origi- 
nated. The  tree  is  a  free  grower,  a  good  bearer,  and  very 
hardy. 

63.  Cooper's  Large.     Hort.  Soc.  Cat.  36. 
Cooper's  Large  Red. 

Cooper's  Large  American. 

Cooper's  Plum.      Coxe's  View, 'No.  12. 

Fruit  large,  round,  three  inches  long,  and  nearly  the  same 
in  diameter.  Stalk  half  an  inch  long,  sunken  in  a  very 
small  cavity.  Skin  a  dark  purple,  with  a  fine  purple  bloom. 
Flesh  a  yellowish  green,  soft,  juicy,  and  adhering  to  the 
stone.     Juice  rich,  sweet,  and  high  flavoured. 

Ripens  the  end  of  August  or  beginning  of  September. 

This  fine  Plum,  according  to  Coxe,  "  was  produced  from 
the  .stone  of  an  Orleans  Plum  by  Mr.  Joseph  Cooper,  of 
Gloucester  county,  in  New-Jersey."  The  tree  is  very  vi- 
gorous, and  grows  to  a  large  size. 

64.  DoMiNE  Dull's  Plum.     Hori.  Soc.  Cat.  94. 


PLUMS.  303 

IGrerman  Prune. 

Dutch  Quetzen. 

Frwi7  large,  of  an  oval  or.  oblong  figure-  Stalk  &n  inch 
long.  Skill  dark,  and  when  quite  ripe,  nearly  black.  Flesh 
deep  yellow,  dry,  and  adhering  to  the  stone.  Juice  sweet 
and  rich.    The  fruit  will  keep  a  long  time. 

Ripe  in  September. 

The  stone  of  this  fruit  was  brought  from  Germany  by  a 
Dutch  minister,  by  the  name  of  Dull.  The  growth  of  the 
tree  is  thrifty,  the  branches  long  and  very  smooth,  of  a  dark 
colour  :  the  Dutch  say  it  is  the  real  Prune,  and  that  prunes 
are  always  raised  from  the  stone  in  Germany. 

65.  Horse  Plum.     Hort.  Soc.  Cat.  127. 

Fruit  of  a  medium  size,  oval,  ^vith  a  deep  suture  in  the 
middle.  Skin  dark  red,  inclining  to  purple  when  ripe.  Flesh 
greenish  yellow,  which  adheres  to  the  stone.  Juice  acid,  but 
passable  when  ripe.  Quantities  of  these  plums  are  brought 
into  the  New- York  market,  and  used  for  sweetmeats  ;  they 
are  usually  raised  from  suckers,  and  the  stones  produce  the 
same  kind,  makes  the  best  stocks  for  grafting,  and  very  like 
the  English  Muscle  Plum  stock.  Peaches,  Apricots,  and 
Nectarines,  mil  bud  and  thrive  well  on  this  stock. 

66.  Black  Damson. 

Fruit  round,  or  nearly  so,  small.  Skin  dark  purple. 
Flesh  green.     Juice  lively,  a  little  acid. 

Ripe  in  September,  and  will  keep  till  October. 

Quantities  of  Damsons  are  brought  into  this  market ; 
they  are  raised  generally  from  suckers.  They  appear  to  be 
of  a  larger  size  than  the  European  Prune  Damson  No.  S. 
The  tree  is  easily  cultivated,  and  will  grow  in  any  soil  or 
situation ;  if  the  fruit  remains  on  the  trees  until  October  or 
November  they  are  excellent 

67.  Chickasav^^  Plum.  {Primus  Chicasa)  Pursh.  Flora 
Americce.  VoL  i.  p.  332.  No.  14. 

A  native  species  ^'  From  Virginia  to  Carolina." 
Fruit  round  ;  some  varieties  are  red,  and  some  yellow, 
about  the  size  of  cherries.  The  growth  of  the  tree  is  dif- 
ferent from  any  other  kind  of  Plum,  and  at  a  little  distance 
looks  somewhat  like  a  peach  tree  :  it  would  make  a  fine 
stock  for  the  southern  states  to  bud  Peaches,  Nectarines, 
or  Almonds  on.     It  is  very  ornamental. 

Ripe  the  end  of  July  and  beginning  of  August. 

68.  Beach  Plum,  (P^'unus  Maritima.)  Pursh.  lb. 
No.  15. 


304  QUINCES. 

Fr'tiii  larger  than  the  last  species,  round.  Skin  dark 
purple.  Flesh  yellow,  sweet,  with  a  little  astringency  near 
the  stone. 

Eipe  the  middle  of  August. 

This  is  a  handsome  small  shrubby  tree,  from  three  to  six 
feet  high  ;  found  in  a  natural  state,  growing  in  the  sand  along 
the  coast.  It  might  make  a  handsome  stock  to  graft  plums 
on,  in  order  to  make  dwarf  espaliers,  in  the  same  way  as 
the  Paradise  is  used  for  Dwarf  Apples. 

To  these  may  be  added  many  sorts  called  Gages,  ten  or 
fifteen  sorts,  which  are  of  all  colours,  from  white  to  brov/n 
and  pur])le  ;  some  of  the  sorts  not  larger  than  damsons  : 
and  were  probably  all  raised  from  the  stones  of  the  Green 
Gage  Plum,  but  none  of  them  by  any  means  equal  to  the 
irus  old  sort,  and,  of  course,  not  worth  cultivating,  except 
for  stocks  to  graft  the  true  and  good  sorts  on. 


CHAPTER     XVL 


QUINCES. 


Mr.  Miller  has  three  varieties  of  the  Quince,  the  only 
hardy  kinds  cultivated  in  England,  viz. 

1.  Cydonia  Oblonga.     Pear-shaped  Quince. 
Leaves  oblong-ovate.     Fruit  lengthened  at  the  base. 

2.  Cydonia  Maliformis.     Apple-shaped  Quince, 
Leaveslovate.     Fruit  rounder  than  that  of  the  last. 

3.  Cydonia  Lusitanica.     Portugal  Quince. 
Leaves  obovate.     Fruit  oblong. 

The  last  variety  is  of  a  fine  purple  colour  when  dressed  ; 
is  more  juicy  and  less  harsh,  and  much  better  for  marma- 
lade, than  either  of  the  others.  It  is  the  only  sort  now  cuU 
tivated  in  England  for  domestic  purposes. 


mSFBERRIES, 


305 


CHAPTER   XVII. 


RASPBERRIES, 


1. 


3. 


4. 


5. 


Antwerp,  Double  Bearing 

Yellow. 
Antwerp,  Late  Bearing. 

KnevetVs  Antwerp. 
Antwerp,  Red. 

Burley  Antwerp. 
Antwerp,  Yellow. 

White  Antwerp. 
Barnet. 

Cornwall's  Prolific. 

Cornwall's  Red. 

Cornwall's  Seedling. 

Large  Red. 
Cane,  Brentford. 
Cane,  Red. 

Smooth  Cane. 
Cane,  Rough. 
Cornish. 
Large  Cornish. 


10.  Double  Bearing. 
Perpetual  Bearing. 
Red  Double  Bearing. 
Siberian. 

11.  Double  Bearing,    Wil- 
liams's. 

Pitmaston's  Double  Bear- 
ing. 

12.  Lord  Exmouth, 

13.  Oakhill. 
Jillard's  Seedling. 

14.  Old  White. 

15.  Prolific,  Early. 

16.  Red  Malta. 

17.  Spring  Grove. 

18.  Superb. 

19.  Taylor's  Paragon. 
Scarlet  Paragon. 

20.  Williams's  Preserving. 

21.  Wilmot's  Early  Red. 

22.  Woodward's  Red  Globe. 

There  are,  no  doubt,  many  other  sorts  besides  the  above 
to  be  found  in  different  parts  of  England,  and  possessing 
different  degrees  of  merit ;  those  already  enumerated  are, 
however,  amply  sufficient  for  every  useful  purpose. 


CHAPTER   XVIII. 
STRAWBERRIES. 

Class  I.  — Alpine  and  Wood  Strawberries. 


The  habits  and  general  character  of  these  are  very  simi- 
lar ;  the  principal  difTerence  being  in  the  shape  of  the  fruit, 
26* 


306  STRAWBERRIES. 

which  is  usually  conical  in  the  former,  and  more  globose  in 
the  latter.  The  Alpines  produce  fruit  in  the  autumn,  which 
the  Wood  Strawberries  do  not.  Hort.  Trans.  Vol.  vi. 
p.  149. 

1.  Red  Alpine.      HorL  Soc.  Cat.   No.  89. 
Fraisier  des  Aloes.      Duhamel,  No.  7.  t.  2. 

Fruit  scarlet,  conical  ;  bearing  strong  through  the  sum- 
mer and  autumn. 

2.  White  Alpine.     Hort.  Soc.  Cat.  No.  90. 
Fraisier  des  Alpes  a  fruit  blanc.      Of  the  French. 
Fruit  white,  conical ;  bearing  through  the  summer  and 

jLUtumi:!. 

Alpine  without  Runners. 

Bush  Alpine. 

The  fruit,  leaves,  and  mode  of  bearing,  are  those  of  an 
Aipme  Strawberry  ;  it  differs  only  in  not  throwing  out  run- 
ners, growing  in  small  clumps  :  to  propagate  them,  the  roots 
must  be  divided.  This  is  a  very  prolific  sort,  and  for  small 
gardens  preferable  to  the  other  kinds.  I  understand  that 
this  sort  was  introduced  here  by  the  late  Mr.  Parmentiert 
of  the  Horticultural  Gardens  at  Brooklyn.  Jim.  Ed. 

3.  Red  Wood.      Hort.  Soc.    Cat.   No.  92. 
Fraisier  commun.     Dukamel,  No.  1.  t.  1. 
Fruit  scarlet,  round  ;  bearing  in  the  summer  only. 

4.  White  Wood.      HorL  Soc.  Cat.  No.  93. 
Fraisier  Commun  a  fruit  blanc.      Of  the  French. 
Fruit  white,  round  ;  bearing  in  the  summer  only. 


Class  II.  —  Black  Strawberries. 

This  is  not  a  numerous  class,  the  Old  Black  Strav.berry 
being  the  type,  and  the  remainder  derived  from  its  seeds, 
cither  impregnated  by  itself  or  by  others.  Their  character 
is  to  have  the  leaves  rugose,  pale  green,  and  small ;  the  fruit 
middle-sized,  conical,  with  a  neck,  very  dark-coloured  when 
npe, ;  the  seeds  shghtly  embedded  ;  the  flavour  very  rich* 
and  highly  perfumed.      Hort.  Trans.  Vol.  vi.  p.  148. 

5.    Down  TON.     Pom.  Mag.   No.  52. 

Knight's  Seedling.      Hort.  Trans.  Vol.  vi.  p.  185, 

Knight's  Strawberry.     lb. 


STRAWBERRIES.  307 

Fruit  large,  ovate,  having  a  neck  ;  some  of  the  early  ber- 
ries are  cockscomb-shaped,  dark  purplish  scarlet.  Grains 
but  little  embedded.     Flesh  scarlet,  firm. 

6.  GiBEs's  Seedling  Black.  Hort.  Trans.  Vol.  vi. 
p.    184. 

Fruit  conical,  small,  hairy,  with  a  neck,  dark  purplish 
red.  Seeds  slightly  embedded  in  the  skin.  Flesh  scarlet, 
firm,  very  high-flavoured. 

7.  Old  Black.     Hort.  Trans.  Vol.  vi.  p.  182. 
Black.  Black  Pine. 
Black  Beacon.  Mulberry. 
Black  Canterbury.                       Turkey  Pine. 

Fruit  middle-sized,  conical,  elongated  and  pointe(l,  with 
a  neck,  hairy,  very  dark  purplish  red.  Flesh  scarlet,  firm, 
with  a  buttery  corik,  very  rich  and  high-flavoured. 

8.  PiTMASTON  Black.     Hort.  Trans.  Vol.  vi.  p.  183. 
Late  Pitmaston  Black.     lb. 

Fruit  middle-sized,  ovate,  with  a  neck,  slightly  hairy, 
very  dark  purplish  red.  Seeds  slightly  embedded.  Flesh 
solid,  scarlet,  very  firm,  buttery,  and  richly  flavoured. 

9.  Sweet  Cone.  Horf.  Trans.  Vol.  vi.  p  186.  Pom. 
Mug.  No.  4. 

Fruit  small,  cone-shaped,  with  a  neck,  hairy,  bright  shining 
scarlet.  6'eec^s  prominent.  F/es/t  firm,  of  a  brighter  colour 
than  the  skin,  hollow,  very  high-fl.avoured.  •  Plant  tender. 


Class  III.  —  Carolina  or  Pine  Straivherries 

The  general  character  of  this  class  is  to  have  the  leaves 
almost  smooth,  dark  green,  of  firm  texture,  and  with  obtuse 
serratures  ;  the  fruit  large,  varying  from  nearly  white  to  al- 
most purple  ;  the  seeds  proriiiacot,  on  a  smooth  surface  ;  the 
flavour  sweet,  and  often  perfumed.  Hort.  Trans.  Vol.  vi. 
p.  148. 

10.   Bath  Scarlet.     Hort    Trans.  Vol.  6.  p.  200. 

Bath  Strawberry.  Milne's  Seedling. 

Devonshire.  New  Bath  Scarlet. 

Golden  Drop.  North's  Seedling. 

Liverpool. 

Fmit  roundish  or  ovate,  with  a  short  neck,  small  for  the 
class,  scarlet.     Seeds  very  prominent,  of  a  dark  varnished 


308  STRAWBERRIES. 

red.  Flesh  soft,  with  a  large  core,  pale  scarlet,  and  very- 
coarse,  without  any  particular  flavour. 

11.  Black  Prince.     Hort,  Trans.  Vol.  vi.  p.  203. 
Wilmot's  Black  Imperial.     lb.  Vol.  v.  p.  398. 

Fimit  middle-sized,  depressed,  spherical,  with  a  furrow  at 
the  apex,  hairy,  of  a  very  dark  violet  colour.  Seeds  slightly 
embedded.  Skin  highly  polished.  Flesh  solid,  firm,  of  a 
rich  dull  scarlet,  with  a  small  core.  Juice  dark,  high-fla- 
voured. 

12.  Blood  Pine.     Hort.  Soc,  Cat.  No.  61. 

This  is  a  subvariety  of  the  Old  Pine,  or  Carolina.  The 
scapes  are  considerably  stronger ;  and  is  distinguishable  by 
its  leaves  being  of  a  darker  colour  and  thicker  texture,  with 
stronger  footstalks. 

13.  BosTocK.     Hort.  Trans.  Vol.  vi*  p.  187. 
Beattie's  Seedling.  Rostock. 
Byram.  Rostock  Pine. 
Caledonian.                                 Rostock  Scarlet. 
Cone.                                           Rostock  Seedhng. 
Montague's.                                  Vernon's. 

New  Bath.  Wellington. 

Prolific  Bath.  Whitley's  Pine. 

Fi^uit  very  large,  slightly  hairy,  nearly  round,  with  a  small 
neck  ;  the  largest  fruit  irregularly  swelled  towards  the  base, 
terminating  in  an  obtuse  point,  of  a  dark  shining  red  next 
the  sun,  light  scarlet  on  the  other  side.  Seeds  prominent, 
brown  on  one  side  of  the  fruit,  yellow  on  the  other.  Flesh 
pale  scarlet,  firm,  coarse,  with  a  small  hollow  arid  core,  with- 
out any  particular  flavour. 

14.  Bullock's  Blood.     Hort.  Trans.  Vol.  vi.  p.  199. 
Frm'Harge,  ovate,  of  a  light  shining  red.      Seeds  dark  red 

on  the  sunny  side,  yellow  on  the  other,  projecting  from  a 
polished  surface.  Flesh  pait;'  red,  firm,  juicy,  with  but  in- 
different flavour. 

15.  Chinese,     //or/.  Tra?is.  Vol.  vi.  p.  191. 
North's  Large  Scarlet.         Red  ChiH. 
North's  Seedling. 

Fruit  apparently  compressed,  nearly  round,  middle-sized, 
of  a  pale  varnished  red.  Seeds  brown  and  prominent.  Flesh 
soft,  light  pink,  with  a  large  core,  woolly  ;  flavour  indif- 
ferent. 

16.  Dutch.     Hort.  Trans.  Vol.  vi.  p.  195. 

Fruit  large,  round,  of  a  bright  shining  red.   Seeds  project- 


STRAWBERRIES.  309 

ed  from  a  polished  smooth  surface.     Flesh  pale  red,  woolly, 
hollow  in  the  centre,  with  a  core  ;  flavour  indifferent. 

17.  Dwarf  White  Carolina.  Jlort.  Trans.  Vol.  vi. 
p.  206. 

Fruit  large,  irregularly  ovate,  brownish  next  the  sun. 
white  on  the  other  side,  hairy.  Seeds  scarcely  embedded, 
prominent,  darker  than  the  fruit.  Flesh  white,  soft,  woolly, 
with  a  large  core  ;  flavour  indifferent. 

18.  Elton  Seedling.     Pom.  Mag.  \Zq. 

Fruit  large,  ovate,  often  compressed,  or  cockscomb-sha- 
ped, of  a  rich,  shining,  dark  red.  Seeds  yellow,  regularly 
embedded  between  ridged  intervals.  Flesh  firm,  with  a 
small  core,  deep  red,  juicy,  and  having  a  sharp  rich  flavour. 

19.  Glazed  Pine.     Hort.  Trans.  Vol.  vi.  p.  198. 
Knott's  Pine.  Scarlet  Pine  ikpple. 

Fruit  variable  in  shape  ;  the  largest  frequently  appear  as 
if  compressed,  but  they  are  generally  conical,  with  a  neck, 
large,  hairy,  of  a  darkish,  shining  scarlet.  Seeds  prominent. 
Flesh  pale  scarlet,  firm,  with  a  large  core  ;  flavour  good, 
but  inferior  to  that  of  the  Old  Pine. 

20.  Keen's  Imperial.  Hort.  Trans.  Vol.  ii.  p.  101. 
t.  7. 

Black  Imperial.  Keen's  Black. 

Black  Isleworth.  Keen's  Black  Pine. 

Imperial.  Keen's  Large-fruited. 

Imperial  Pine.  Large  Black. 

Isleworth  Pine.  Large  Black  Imperial. 

Fruit  very  large,  roundish,  somewhat  bluntly  pointed,  of 
a  very  deep  purplish  red.  -Seeds  projecting  from  the  surface, 
which  is  shining.  Flesh  not  juicy,  but  very  firm,  coarse, 
jiollow  in  the  centre,  with  a  core  ;  the  flavour  tolerable,  not 
high-flavoured. 

21.  Keen's  Seedling.  Hori.  Trans,  Vol.  v.  p.  261. 
t.  12.     Pom.  Mao;.  91. 

Keen's  Black  Phie.  Keen's  New  Seedling. 

Keen's  New  Pine..  Murphy's  Child. 

Fruit  very  large,  round,  or  ovate,  some  of  the  largest  as- 
suming a  cockscomb  shape,  of  a  dark  purphsh  scarlet,  slightly 
hairy.  Seeds  a  little  embedded  in  a  polished  surface,  which 
has  usually  a  furrow  at  the  apex.  Flesh  firm,  solid,  scarlet, 
without  any  separable  core.     Juice  high-flavoured. 

22.  Mulberry.     Hort.  Trans.  Vol.  vi.  p.  20-3, 
Cherokee,  Mahone. 

King. 


310  STRAWBERRIES. 

Fruit  middle-sized,  ovate,  with  a  short  neck,  of  a  dark 
purphsh  red.  Seeds  embedded  shghtly  in  the  skin.  Flesh 
soft,  coarse,  red,  with  a  long  core  ;  the  flavour  but  mode- 
rate. 

23.  Old  Pine,  or  Carolina.  Hort.  Trans.  Vol.  vi. 
p.  195. 

Old  Pine.     Pom.  Mag.  47. 

Barham  Down.  North's  Seedling. 

Black  Carolina.  Old  Carolina. 

Cockscomb  Pine.  Old  Scarlet  Pine. 

Devonshire  Scarlet  Pine.  Pine. 

Kew  Pine.  Regent's  Favourite. 

Large  Carolina.  Scarlet  Pine. 

Large  Pine.  Varnished. 

Miss  Gunning's.  Windsor  Pine. 

Fruit  large,  slightly  hairy,  with  a  neck,  of  a  uniform  bright 
scarlet,  ovate-conical,  occasionally  compressed,  and  when 
luxuriant  the  early  fruits  are  cockscomb-shaped.  Seeds 
slightly  embedded.  Flesh  pale  scarlet,  rich,  and  juicy,  with 
a  very  grateful  flavour. 

24.  Round  White  Carolina.  Hort.  Trans.  Vol.  vi. 
p.  205. 

Chili.  Large  White  Chih. 

Large  Blush  Pine.  White  Bath. 

Large  Flesh-coloured  White  Carolina. 

Chili.  White  ChiU. 

Large  Pale  ChiU.  White  Pine. 

Large  White. 

Fruit  large,  irregularly  ovate,  sometimes  roundish,  having 
a  tendency  to  form  a  neck,  of  a  brownish  colour  towards  the 
sun,  the  other  side  white.  Seeds  deeply  embedded,  with 
ridged  intervals.  Flesh  soft,  white,  woolly,  with  a  large 
core ;  flavour  indifferent. 

25.  Surinam.      Hort.  Trans.  Vol.  vi.  p.  193. 
Devonshire  Scarlet.  Red  Pine. 
Oldaker's  New  Pine.  Red  Pine  Apple. 
Red  Chili.  Sutton's  Large. 

Fruit  very  large,  irregularly  ovate  or  round,  without  a 
neck,  of  a  light  shining  red  next  the  sun,  pale  on  the  oppo- 
site side.  5'eec/s  yellow  and  prominent.  Flesh  firm,  pale  red, 
with  a  large  core  ;  flavour  indifferent.  The  fruit  is  entirely 
concealed  by  the  leaves. 

26.  Variegated  Pine.     Hort.  Trans,  Vol.  vi.  p.- 192. 


STRAWBERRIES.  311 

A  strawberry  having  leavesj  much  variegated  with  white, 
is  often  seen  in  the  gardens  of  the  curious. 

As  a  fruit  it  has  no  merit;  the  plants  being  weak  and  very 
shy  bearers. 


Class  IV.  —  Chili  Strawberries. 

The  character  of  this  class  is  to  have  the  leaves  very  vil- 
lous, hoary,  with  small  leaflets,  of  thick  texture,  with  very 
obtuse  serratures  ;  the  fruit  very  large  and  pale  ;  the  seeds 
prominent;  the  flesh  insipid  in  the  type  —  the  True  Chili. 
Hovt.  Trans.  Vol.  vi.  p.*  148. 

27.  True  Chili.     Hort.  Trans.  Vol.  vi.  p.  206. 
Fraisier  du  Chili.     Duhaniel,  No.  9.  t.  3. 
Greenwell's  French.  Patagonian. 
Greenwell's  New  Giant. 

Fruit  particularly  large,  irregularly  shaped,  but  usuallv 
ovate  or  bluntly  conical ;  when  ripe,  of  an  uniform  dull  var- 
nished brownish  red.  Seeds  dark  brown  and  projecting. 
Flesh  slightly  tinged  with  red  near  the  outside,  the  rest 
whitish,  very  firm,  hollow  in  the  centre,  with  a  small  core. 

The  fruit  ripens  late,  and  the  foliage  mostly  perishes  in 
the  winter ;  but  the  succeeding  varieties,  which  have  been 
bred  from  it,  keep  their  leaves. 

28.  Wilmot's  Superb.      Hort.  Trans.  Vol.  vi.  p.  208. 
The  first  fruits  are  very  large,  irregularly  rounded,  ovate. 

or  flattened,  sometimes  growing  of  a  cockscomb  shape  ;  the 
other  berries  are  invariably  round  ;  all  are  hairy,  pale  scar- 
let, appearing  as  if  polished.  Seeds  projecting,  brown. 
Flesh  very  firm,  pale  scarlet  next  the  outside,  within  whitish, 
with  a  small  hollow  in  the  centre,  and  a  core  ;  flavour  very 
good,  buttery,  and  rich,  mixed  v/ith  acid. 

29.  Yellow  Chili.      Hort.  Trans.  Vol.  vi   p.  209. 
Fruit  very  large,  irregularly  ovate,  frequently  compressed, 

and  sometimes  cockscombed  ;  brown  on  the  exposed  side, 
and  yellow  on  the  other.  Seeds  brown,  slightly  embedded, 
with  flat  intervals.  Flesh  very  firm,  buttery,  yellowish,  with 
a  core  ;  flavour  very  rich,  with  some  acidity. 


Class  V.  —  Green  Straivberries. 
The  French  cultivate  several  kinds  which  appear  to  be 


312  STRAWBERRIES. 

varieties  of  this  Strawberry  ;  the  one  at  present  much  known 
with  us  is  called  the  Green  Pine,  which,  generally  speaking, 
is  kept  in  gardens  more  as  an  object  of  curiosity  than  of  use, 
for  it  rarely  produces  perfect  fruit,  though  in  some  particular 
situations  it  bears  v/ell. 

In  general  character  the  plants  are  akin  to  the  Wood 
Strawberry  ;  its  habit  is  dwarf;  the  leaves  light  green,  and 
strongly  plaited.     Hort.  Trans.  Vol.  vi.  p.  149. 

30.   Green  Strawberry.     Hort.  Soc.  Cat.  No.  85. 

Fraisier  Vert.     Duhamel,  No.  17.  t.  9. 

Caucasian.  Green  Wood. 

Green  Alpine.  Pine  Apple. 

Green  Pine.  Pov/dered  Pine. 

Fruit  small,  globular ;  of  a  whitish  green  when  fully  ripe, 
and  tinged  with  a  reddish  brown  on  the  sunny  side.  Flesh 
firm,  of  a  rich  and  highly  musky  flavour.  This  is  generally 
represented  as  a  very  bad  bearer.  It  appears  to  me,  that 
defect  arises  principally  from  the  multitude  of  its  young  run- 
ners ;  they  are  extremely  slender,  short-jointed,  covering 
tlie  ground  so  completely,  that  in  a  few  months  the  mother 
plants  can  scarcely  be  found.  To  remedy  this,  the  runners 
should  be  cut  off  before  they  have  taken  root,  keeping,  the 
plants  free  from  its  encumbrance.  By  adopting  this  me- 
thod, I  have  little  doubt  of  this  sort  being  rendered  pro- 
ductive. 


Class  VI-  —  Hauihois  Siratoherries. 

The  character  of  this  class  is  to  have  tall,  pale  green,  ru- 
gose leaves,  of  thin  texture  ;  the  scapes  tall  and  strong ;  the 
fruit  middle-sized,  pale,  greenish  white,  tinged  with  dull  pur- 
ple ;  the  seeds  slightly  embedded  ;  the  flavour  musky. 
Hort.  Trans.  Vol.  vi.  p.  149. 

3).   Black  Hauteois.      Hort.  Trans.  Yo\.  \i.  n.  2lrs. 

New  Kautbois.     //'. 

Fruit  conical,  more  lengthened  than  in  the  prolific  Kaut- 
bois ;  of  a  veiy  dark,  dingy  purple  colour,  vv^hen  ripe.  Seeds 
.'scarcely  embedded  ;  tlavour  high,  and  flesh  buttery.  This 
kind  is  a  great  bearer,  and  rather  earlier  than  the  other*?,  oc- 
casionally producing  a  few  berries  in  the  autumn.  It  iss  a. 
very  valiiablo  variety. 

32.   CoMJiON  Kautbois.     Ilori.  Trans.  Vol.  vi.  p.  213. 


STRAWBERRIES.  313 

Capron  Femelle.     Duhamel,  No.  14.  t.  8. 

DicBcious  Hautbois.  Old  Hautbois. 

Musky  Hautbois.  Original  Hautbois. 

Fruit  rather  small  or  middle-sized,  spherical,  of  a  pale 
greenish  white,  tinged  with  dull  purple.  Seeds  slightly  em- 
bedded ;  flavour  musky.  The  flowers  called  the  males 
produce  occasionally  a  small  imperfect  fruit,  with  projecting 
seeds. 

In  the  Cultivation  of  Hautbois  Strawberries,  it  will  be  re- 
commended that  the  plants  called  males  should  be  wholly 
rooted  up  as  useless. 

33.  Globe  Hautbois.     Hort.  Trans.  Vol.  vi.  p.  212. 
Fruit  nearly  spherical,  small,  becoming  dark  puiple  when 

ripe.  Seeds  prominent.  Flesh  greenish,  firm,  with  a  sepa- 
rable core  ;  flavour  good,  with  the  aroma  peculiar  to  the 
class. 

34.  Large  Flat  Hautbois,  Hort,  Trans.  Vol.  vi.  p. 
215. 

Bath  Hautbois.  Salter's  Hautbois. 

Formosa  Hautbois.  Weymouth  Hautbois, 

liowder's  Hautbois.  White  Hautbois, 

Fruit  large,  roundish,  depressed,  light  red,  and  pale  on 
the  under  side.  Flesh  greenish,  without  core,  juicy,  but 
though  delicate,  not  so  high-flavoured  as  the  other.  Seeds 
embedded  in  the  skin. 

35.  Prolific  or  Conical  Hautbois.  Hoi't,  Trans. 
Vol.  vi.  p.  213. 

Double  Bearing.  Regent's. 

Dwarf.  Sacombe. 

Hermaphrodite.  Sir  Joseph  Banks's. 

Hudson's  Bay.  Spring  Grove. 

Fruit  large,  conical,  shorter  and  more  obtuse  than  the 
Black  Hautbois  ;  the  colour  is  dark,  but  not  so  deep  as  in 
that.  Seeds  slightly  embedded.  Flesh  solid,  greenish,  and 
high-flavoured.  A  very  abundant  bearer;  and  it  usually 
produces  a  partial  second  crop,  blossoming  in  August  and 
September,  and  the  fruit  ripening  in  October  :  the  autumnal 
berries  are  much  larger  than  the  summer  ones,  and  never- 
theless high-flavoured.  This  is  by  far  the  best  of  the  Haut- 
bois Strawberries  ;  the  flowers  the  largest  of  the  class  yet 
known,  with  numerous  stamina. 


27 


314  STRAWBERRIES. 


Class  VII^  —  Scarlet  Sirawherriesr. 

The  type  of  this  class  is  the  Fragaria  Yirginiana  of  bo- 
tanists.  The  character  is  to  have  the  leaves  nearly  smooth,, 
dark  green,  of  thin  texture,  and  with  sharp  pointed  serra- 
tures ;  their  fruit,  mostly  of  small  size  and  bright  colour, 
with  the  seeds  more  or  less  deeply  embedded,  with  ridged 
intervals  ;  the  flavour  acid,  with  slight  perfume.  Hort. 
Trans.  Vol.  vi.  p.  147. 

36.  American;  Scarlet.    Hort.  Trans.  Yo\.\i.  p.  i60. 
Black  American.     lb. 

Fruit  large,  conical,^  and  pointed,  with  a  neck,  of  a  deep 
rich  shining  blood  red^  rough.  Seeds  numerous,  brownish, 
not  deeply  embedded,  with  sharp  intervals.  Flesh  dark 
scarlet,  firm,  with  a  core  ;  flavour  rich  and  agreeable. 

37.  AusTRL^N  Scarlet. 

Cluster  Scarlet.  Globe  Scarlet. 

Duke  of  Kent's  Scarlet.*         Nova  Scotia  Scarlet. 

Duke  of  York's  Scarlet.  Oatlands  Scarlet. 

Early  Prolific  Scarlet.  Prolific  Scarlet. 

Fruit  nearly  globular,  of  a  moderate  or  rather  small  size, 
of  a  rich  bright  scarlet.  Seeds  deeply  embedded,,  v/ith  sharply 
ridged  intervals.  Flesh  sohd,  pale  scarlet ;  flavour  peculiar, 
sharp,  and  pleasant. 

This  Strawberry  is  the  earliest  of  all  the  sorts,  ripening  at 
least  a  week  before  the  Old  Scarlet,  and  a  most  abundant 
bearer.  Its  runners  are  produced  very  early  ;  they  are  nu- 
merous, small,  and  of  a  reddish  colour, 

38.  Autumn  Scarlet.      Hort.  Trans.  Yol.  vi.  p.  176. 
Fruit  about  the  size  of  the  Old  Scarlet,  ovate,  with  a  neck, 

of  an  uniform  dark  shining  red.  Seeds  yellow,  deeply  em- 
bedded, with  rigid  intervals.  Flesh  solid,  firm,  pale  scarlet ; 
the  flavour  good. 

39.  Bishop's  Seedling  Scarlet.  Hort.  Trans.  Yol. 
vi.  p.  172. 

jPr'm7  of  moderate  size,  round,  with  a  neck,  hairy,  light 


*  In  the  Hort.  Trans,  this  is  callofl  tho  DuTcc  of  Kent's  Straiobfrry,  and  the 
Austrian  Scarlet  one  of  its  tyiioriynis :  tliiis  1  have  not  adojjted,  !'or  this  simple  rea- 
son,—  it  was  introduced  into  this  country  from  Germany  inl7'JH  iheDuke  of  Kent's 
fiom  Nova  Scotia  in  1802.  Its  i>iiority  <»f  introduction,  therel'oie,  from  Germany, 
is  thus  established  ;  and  its  name  as  Jlvstrian  Scarlet  was  puhlished  in  my  Cata- 
logue of  1815,  ten  years  previously  to  this  part  of  the  Horticultural  Transaction* 
making  its  appearance. 


STRAWBERRIES.  315 

scarlet.    Seeds  deeply  embedded,  with  rigid  intervals.  Flesh 
solid,  firm,  pale  scarlet,  with  a  moderate  flavour. 

40.  Black  Roseberry.     Pom,  J\Iag-.  20. 

Fruit  of  good  size,  bluntly  conical,  deep  purplish  red,  and 
shining.  Seeds  slightly  embedded,  with  flattened  intervals. 
Flesh  dark  red  next  the  outside,  solid,  buttery,  and  juicy, 
with  a  very  excellent  flavour,  differing  much  from  other 
strawberries. 

41.  Carmine  Scarlet.     Hort.  Trans^  Yol.  vi.  p.  158. 
Carmine  Roseberry.      lb. 

Fruit  large,  bluntly  conical,  with  a  neck,  of  a  brilliant, 
ishining,  varnished  red.  Seeds  slightly  embedded,  with  sharp 
ridged  intervals.  Flesh  pale  scarlet,  tinted  with  red,  firm, 
and  very  high-flavoured. 

42.  Charlotte.     Hort.  Trans.  Yol.  vi.  p.  155, 
Princess  Charlotte's  Strawberry.     lb. 

Fruit  middle-sized,  round,  hairy,  of  a  dark  purplish  red. 
Flesh  scarlet,  firm,  and  high-flavoured. 
A  very  moderate  bearer,  but  ripens  eafly. 

43.  Clustered  Scarlet.  Hort.  Trans.  VoL  vi.  p. 
164. 

Clustered  Wood  Pine.     lb. 

Fruit  of  a  moderate  size,  obtusely  conical,  or  nearly 
round,  very  dark  purplish  red.  Seeds  of  the  same  colour  as 
the  fruit,  unequally  embedded  between  the  intervals,  which 
are  sometimes  flat  and  at  other  times  bluntly  ridged.  Flesh 
scarlet,  firm,  and  well-flavoured. 

44.  Cockscomb  Scarlet.  Hort,  Trans.  Vol.  vi.  p. 
180. 

Fruit  large,  compressed,  with  a  furrow  along  the  apex, 
which  appears  as  a  simple  indenture  when  the  berry  does 
not  put  on  a  cockscomb  shape  ;  the  early  berries  are  com- 
pletely cockscombed,  so  much  so  as  to  enclose  the  calyx 
within  the  fruit  by  surrounding  the  end  of  the  peduncle  ;  co- 
lour bright  scarlet.  Seeds  pale,  slightly  embedded  between 
flat  intervals.  Flesh  pale  scarlet,  solid,  with  a  large  core, 
well-flavoured,  but  without  acid. 

45.  Garnstone  Scarlet.  Hort.  Trans.  Yol.  vi.  p. 
171. 

Fruit  middle-sized,  round,  hairy,  with  a  short  neck,  of  a 
rich  glossy  scarlet.  Seeds  red,  deeply  embedded,  with  round 
intervals.  Flesh  scarlet,  firm,  with  a  sharp  agreeable  fla- 
vour. 


316  STRAWBERRIES. 

46.  Grimstone  Scarlet.  Hort.  Trans.  Vol.  vi.  p. 
166. 

Fruit  middle-sized,  conical,  with  a  neck,  of  a  dark  scarlet 
colour.  Seeds  numerous^  variously  but  deeply  embedded, 
with  regidar  acutely  ridged  intervals.  Flesh  solid,  pale 
scarlet,  ofexcellent  flavour,  and  possessing  a  peculiar  sweet- 
ness. 

47.  Grove  End  Scarlet.  Hori.  Titans.  Vol.  vi.  p. 
159.      Pom.  Mag.  7. 

Atkinson's  Scarlet.     lb. 

Wil mot's  Early  Scarlet. 

Fruit  of  considerable  size,  depressed,  spherical,  of  an 
uniform  bright  vermilion  colour.  Seeds  slightly  embedded, 
between  flat  intervals.  Flesh  pale  scarlet,  firm,  with  a  core; 
flavour  agreeable,  and  slightly  acid. 

This  is  a  very  excellent  Strawberry,  an  excellent  forcer, 
and  an  abundant  bearer  ;  ripening  its  berries  in  succession, 
and  early. 

48.  Hudson's  Bay  Scarlet.  Hort.  Trans.  Vol.  vi. 
p.  168. 

American  Scarlet.  Late  Scarlet. 

Hopwood's  Scarlet.  York  River  Scarlet. 

Hudson's  Pine. 

Frvil  large,  with  a  neck,  irregularly  shaped,  approaching 
to  ovate,  of  a  rich  dark  shining  red.  Seeds  unequal  in  size, 
deeply  embedded,  with  ridged  intervals.  Flesh  pale  scarlet, 
firm,  hollow,  with  a  core  ;  of  a  moderate  flavour,  with  much 
acidity. 

This  should  remain  ungalhered  till  it  assumes  a  dark  co- 
lour and  is  fully  ripe  ;  otherwise  the  acid  which  it  contains 
predominates,  and  injures  the  flavour  of  the  fruit. 

49.  Knight's  Large  Scarlet.  Ho7i.  Trans.  Vol.  vi. 
p.  178. 

American  Scarlet.  Knight's  Scarlet. 

Great  American  Scarlet.  I^arge  Scarlet. 

Hairy-leaved  Scarlet. 

Fruit  above  the  middle-size,  roundish,  or  slightly  conical, 
of  a  light  vermilion  colour.  Seeds  deeply  embedded,  with 
ridged  intervals.  Flesh  nearly  white,  soft,  of  a  pleasant 
flavour. 

50.  Lewisham  Scarlet.    Hort.  Trans.  Vol.  vi.  p.  163. 
Scarlet  Cluster.     lb. 

Fruit  small-sized,  roundish,  with  a  short  neck,  of  a  uni- 
form dark,  shining,  purplish  red,  growing  in  clusters,  slightly 


STRA.WBERRIES. 


31' 


hairy.  Seeds  embedded,  but  not  deep,  with  flat  intervals, 
Flesh  scarlet,  firm,  and  solid  ;  the  flavour  very  moderate. 

51.  Methven  Scarlet.     Hort.  Trans.  Vol.  vi.  p.  172. 
Methven  Castle,  Southampton  Scarlet. 
Fruit  very  large,  cordate,  compressed,  inclining  to  cocks- 

r.omh  in  the  earliest  fruit,  the  late  ones  conical,  dark  scar- 
let. Seeds  pale  yellow,  not  deeply  embedded,  regularly  and 
closely  set  with  ridged  intervals.  Flesh  Scarlet,  very  woolly, 
and  tasteless,  with  a  large  hollow  in  the  centre. 

52.  MoRRisANiA  Scarlet.  Hort.  Trans.  Vol.  vi.  p. 
162. 

Fruit  very  small,  round,  dark  red,  growing  in  clusters. 

Seeds  not  numerous,  more  deeply  embedded,  with  wide 
rounded  intervals.  Flesh  whitish,  soft,  with  a  detached 
«ore ;  flavour  tolerable. 

53.  Nairn's  Scarlet.     Hort.  Trans.  Vol.  vi.  p.  169. 
Fruit  of  moderate  size,  irregularly  ovate,  sometimes  with 

a  short  neck,  of  a  deep  rich,  shining  red.  Seeds  very  deeply 
embedded,  with  shai-p  intervals,  flesh  pale  scarlet,  firm, 
with  a  core  ;  the  flavour  not  rich,  though  agreeable,  with  less 
acid  than  the  Hudson's  Bay.  It  is  a  good  bearer,  ripening 
rather  late. 

54.  Narrow-leaved  Scarlet.  Hort.  Trans.  Vol,  vi. 
p.  177. 

Fruit  middle-sized,  conical,  with  a  neck,  hairy,  of  a  uni- 
form bright  scarlet.  Seeds  projecting,  with  flat  intervals. 
Flesh  firm,  solid,  pale  scarlet,  with  a  tolerably  rich  flavour. 

55.  Oblono  Scarlet.     Hort.  Trans.  Vol.  vi.  p.  153. 
liong  Scarlet.  Padley's  Early  Scarlet. 
Long-fruited  Scarlet. 

Fruit  rather  large,  oblong,  with  a  long  neck,  which  part 
being  v/ithout  seeds  has  a  peculiar  glossy  or  shining  appear- 
ance, of  a  bright  light  scarlet.  Seeds  few,  deeply  embedded, 
between  ridged  intervals.  Flesh  nearly  of  the  same  colour 
as  the  outside,  but  a  little  paler,  firm,  and  well-flavoured. 
-    56,   Old  Scarlet.     fJort.  Trans.  Vol.  vi.  p.  152. 

Scarlet.     Langleij^  p.  120.  t.  55.  fig.  1. 

Ecarlate  de  Virginie.     Huhamel,  No.  11.  t.  5. 

Early  Scarlet.  Scarlet. 

Original  Scarlet.  Virginian  Scarlet. 

Fruit  rniddle-sized,  globular,  of  a  uniform  light  scarlet, 
slightly  hairy.   Seeds  deeply  embedded,  with  ridged  intervals. 

Flesh  pale  scarlet,  'firm,  and  high-flavoured,  A  very  good 
bear3r,  and  ripens  early. 

27* 


3  IS  STRAWBERRIES. 

This  Strawberry  ripened  at  Twickenham,  in  1727,  May 
10,  0.  S.,  or  May  21,  N.  S. 

67.  PiTMASTON  Black  Scarlet.  Hort.  Trans.  Vol. 
vi.  p.  175. 

Early  Pitmaston  Black.     lb. 

Fruit  of  a  moderate  size,  oblong,  with  a  neck,  of  a  dark 
purplish  red,  slightly  hairy.  Seeds  of  the  same  colour  as 
the  fruit  on  the  exposed  side,  on  the  other  yellow,  not  deeply 
embedded,  with  rather  flat  intervals.  Flesh  tinted  with  scar- 
let, having  a  small  core,  tender,  sweet,  mixed  with  a  pleasant 
acid,  and  has  a  little  of  the  raspberry  flavour. 

oS.  RosEBERRY.  Hort.  Trans.  Vol.  ii.  p.  380.  t.  27. 
Vol.  vi.  p.  156. 

Aberdeen.  Rose  Strawberry. 

Aberdeen  Seedling.  Scotch  Scarlet. 

Prolific  Pine. 

Fruit  large,  conical  and  pointed,  with  a  very  short  neck, 
dark  red,  hairy  ;  the  early  fruits  assume  a  cockscomb  shape 
where  the  plants  are  luxuriant.  Seeds  yellow,  deeply  em- 
bedded between  ridged  intervals.  Flesh  firm,  pale  scarlet,^ 
with  a  core  ;  the  flavour  is  not  rich,  it  is  however  agree- 
able, and  best  when  fully  ripe.  It  is  much  admired  by  many, 
and  even  thought  by  some  superior  (o  the  Old  Scarlet. 

59.  ScoNE  Scarlet       Hort    7V«r25.  Vol.  vi  p.  170. 
Fruit  of  a  moderate  size,  round,  without  a  neck,  of  a  light 

shining  red  on  the  upper  side,  paler  on  the  other,  hairy. 
Seeds  dark  brown,  deeply  embedded,  with  round  intervals. 
Flesh  firm,  pale  pink  ;  the  flavour  sharp,  with  abundance  of 
acid. 

It  is  a  great  bearer,  ripening  later,  and  contains  more  acid 
than  any  other  known  strawberry. 

60.  Sir  Joshua  Bank's  Scarlet.  Hort.  Trans.  VoL 
vi.  p.  161. 

New  Scarlet.     lb. 

Fruit  of  moderate  size,  oblong,  with  a  neck,  the  apex 
blunt,  of  a  bright  scarlet.  Seeds  nearly  prominent,  with 
very  flat  intervals.  Flesh  bright  scarlet,  firm,  and  high  fla- 
voured. This  Strawberry  is  very  closely  allied  with  the 
Austrian  Scarlet^  with  which  it  has  probably  sometimes  been 
confounded  ;  it  ripens  nearly  at  the  same  time,  and  though 
not  so  prolific,  yet  has  a  superior  flavour. 

61.  Vernon's  Scarlet.     Hort,  Trans.  Vol.  vi.  p.  174. 
White's  Scarlet.     Jb, 


STRAWBERRIES.  319 

Fruit  middle-sized,  round,  dark  red,  rather  hairy.  Seeds 
shghtly  embedded,  with  flat  intervals.  Flesh  pale  vermilion, 
white  in  the  centre,  solid,  and  well-flavoured. 

A  good  bearer,  and  ripens  early. 

62.  Wilmot's  Late  Scarlet.  Hort.  Trans.  Yol.  iii. 
p.  115. 

Fruit  very  large,  bluntly  conical,  irregularly  shaped,  of  a 
shining  light  red.  Seeds  small,  deeply  embedded,  with  ridged 
intervals.  Flesh  white,  hollow  in  the  centre  ;  flavour  mode- 
rate. 

It  is  a  good  bearer,  ripening  late  enough  to  succeed  the 
Old  Scarlet,  and  producing  its  berries  in  succession,  so  as 
to  afford  a  continued  supply :  to  be  tasted  in  perfection,  it 
should  be  eaten  as  soon  as  gathered. 

JS'oie.  — In  mentioning  the  size  of  fruit,  it  is  to  be  under- 
stood that  the  comparison  is  only  made  between  those  be- 
longing to  each  particular  class,  and  not  to  those  of  any 
other. 

When  it  is  stated  that  the  fruit  of  the  variety  under  de- 
scription has  a  core,  the  idea  intended  to  be  conveyed  is, 
that  the  core  readily  separates,  adhering  to  the  calyx  when 
the  receptacle  is  removed. 

A  Selection  of  Strawberries  J  or  a  small  Garden.  . 


Austrian  Scarlet 

37 

Old  Pine 

23 

Black  Prince 

11 

Old  Scarlet 

56 

Black  Roseberry 

40 

Prolific  Hautbois 

35 

Down  ton 

5 

Red  Alpine 

1 

Elton  Seedling 

18 

Roseberry 

68 

Grove  End  Seedling 

47 

Sweet  Cone 

9 

Keen's  Seedling 

21 

White  Alpine 

2 

Ijarge  Flat  Haiitbois 

34 

Wilmot's  Superb 

28 

Bush  Alpine 

White  Wood 

4 

Red  Wood 

3 

GUIDE 


TO    THE 

ORCHARD  ATS1>  FRUIT  G  A  R  D  B  SO". 


PART    11. 
PROPAGATION  AND  CUIiTIVATION  OP  FRUITS, 

ADAPTED    TO    THE    AMERICAN    CLIMATE. 


Principles  OF  Horticultural  Operations,  by  JOHNLINDLEY, 
F.  R.  S.  &c.  &c.,  Assistant  Secretary  of  the  Horticultural 
Societt  of  London. 

INTRODUCTION. 

In  all  books  upon  Gardening,  a  great  variety  of  modes  of 
operating  are  comprehended,  each  of  which  has,  it  may  be 
supposed,  its  own  peculiar  merit  under  particular  circum- 
stances. In  several  the  very  same  mode  is  repeatedly  re- 
commended, with  slight  variations  of  phraseology,  in  speak- 
ing of  many  different  subjects  ;  and  it  has  at  last  become  a 
common  complaint,  among  those  who  seek  for  information 
from  books  upon  horticultural  subjects,  that  they  can  find 
plenty  of  rules  of  action,  but  very  few  reasons. 

No  greater  boon  could  be  bestowed  upon  the  gardening 
world  than  to  reduce  all  horticultural  operations  to  their  first 
principles,  and  to  lay  bare  the  naked  causes  why  in  one  case 
one  mode  of  procedure  is  advisable,  and  another  in  another. 
But  there  are  tew  persons  who  are  competent  to  undertake 
this  task ;  it  requires  a  combination  of  great  physiological 
knowledge,  with  a  pertect  acquaintance  with  the  common 


322         PRINCIPLES  OF  HORTICULTURAL  OPERATIONS. 

manipulation  of  the  gardener's  art,  and  much  experience  in 
all  the  little  accidents  which  are  scarcely  appreciable  by  the 
most  observing  cultivator,  with  which  the  mere  man  of  sci- 
ence can  necessarily  have  no  acquaintance,  but  upon  which 
the  success  of  a  gardener's  operations  ot\en  mainly  depends; 
which  are  to  the  cultivator  signs  as  certain  of  the  issue  of 
his  experiments,  as  to  the  mariner  are  the  almost  invisible 
changes  in  the  appearance  of  the  heavens  by  which  the  wea- 
ther is  prognosticated. 

Deeply  impressed  with  a  persuasion  of  the  justice  of  the 
foregoing  observations,  and  sincerely  regretting  that  there 
should  be  no  present  expectation  of  such  a  task  being  under- 
taken by  any  one  fully  competent  to  it,  the  Editor  of  this 
work  ventures  to  throw  himself  upon  the  indulgence  of  the 
public  in  attempting,  not  to  carry  into  effect  such  a  plan  him- 
self, but  to  sketch  out,  in  regard  to  the  Fruit  Garden,  what 
he  thinks  the  method  should  be  upon  which  a  more  compe- 
tent person  v.ould  do  well  to  proceed. 

IMPROVEMENTS    IN    VARIETIES. 

All  our  fruits,  without  exception,  have  been  so  much  ame- 
liorated by  one  circumstance  or  another,  that  they  no  longer 
i)ear  any  resemblance  in  respect  of  quality  to  their  original. 
^Vho,  for  instance,  would  recognise  the  wild  parent  of  the 
Coe's  or  Green  Gage  Plum  in  the  savage  Sloe,  or  that  of 
the  Ribston  and  Golden  Pippin  Apples  in  the  worthless  acid 
Crab  ?  Or  what  resemblance  can  now  be  traced  between 
the  delicious  Beurre  Pears,  whose  flesh  is  so  succulent,  rich, 
;ind  melting,  and  that  hard,  stony,  astringent  fruit,  which 
even  birds  and  animals  refuse  to  eat?  Yet  these  are  un- 
doubted cases  of  improvement  resulting  from  time  and  skill 
patiently  and  constantly  in  action.  The  constant  dropping 
of  v.ater  will  not  more  surely  wear  away  the  hardest  stone, 
than  will  the  reason  of  man  in  time  compel  all  nature  to  be- 
come subservient  to  his  wants  or  wishes.  But  it  would  be 
of  little  service  to  mankind  that  the  quality  of  any  fruit  should 
be  improved,  unless  we  found  some  efficient  and  certain 
mode  of  multiplying  the  individuals  Nv^hen  obtained.  Hence 
there  are  two  great  considerations  to  which  it  is,  above  all 
things,  necessary  that  the  attention  of  the  cultivator  should 
be  directed,  viz.  Amelioration  and  Propagation. 

Jlmelioraiion  consists  either  in  acquiring  new  and  im- 
proved varieties  of  fruit,  or  m  increasing  their  good  qualities 


IMPROVEMENTS  IN    VARIETIES.  323 

when  acquired.     It  will  be  as  well  to  consider  these  two 
subjects  separately. 

By  what  means  the  first  tendency  to  change  their  nature 
was  given  to  domesticated  plants,  we  are  entirely  ignorant. 
It  is  probable  that  was  originally  due  to  accident,  and  also 
that  it  was  still  mere  chance  which  continued  to  operate 
down  to  very  modern  times.  Philosophers  are  unacquainted 
with  the  reason  why  there  should  be  any  tendency  to  varia- 
tion from  the  characters  first  stamped  on  any  species  by 
Nature  ;  but  all  know  that  this  tendency  does  exist,  and  in 
a  most  remarkable  degree  in  many  species.  There  is  in 
all  beings  a  disposition  to  deviate  fiom  their  original  nature 
when  cultivated,  or  even  in  a  wild  state  ;  but  this  disposition 
is  so  strong  in  some  as  to  render  them  particularly  well 
adapted  to  become  subject  to  domestication  :  for  instance, 
the  dog,  the  pigeon,  and  the  barn-yard  foul,  are  cases  in 
which  this  tendency  is  most  strongly  marked  in  animals  ; 
and  domesticated  fruits  are  a  parallel  case  in  the  vegetable 
world. 

Without,  then,  vainly  endeavouring  to  discover  the  first 
cause  of  this  disposition  to  form  varieties,  let  us  take  it  as  a 
naked  fact  that  the  disposition  exists.  Cultivators  increase 
this  disposition  chiefly  in  two  ways  :  either  by  constantly  se- 
lecting the  finest  existing  varieties  for  seed,  or  by  intermix- 
ing the  pollen  and  stigma  of  t'.vo  varieties  for  the  purpose  of 
procuring  something  of  an  intermediate  nature.  The  an- 
cients Vv'ere  unacquainted  with  either  of  these  practices,  and 
consequently  their  gardens  contained  few  things  which 
would  now  be  deemed  worthy  of  cultivation.  The  povrer 
of  obtaining  cross-bred  varieties  at  pleasure  has  only  ex- 
isted since  the  discovery  of  sexes  in  plants  ;  but  as  it  exerts 
a  most  extensive  influence  over  alterations  in  the  vegetable 
iungdom,  it  may  be  considered  the  most  important  control- 
ing  power  that  we  possess. 

In  sowing  seech  for  the  purpose  of  procuring  improved  va- 
rieties, care  should  be  had,  not  only  that  the  seeds  be  taken 
from  the  finest  existing  kinds  ;  but  also  that  the  most  hand- 
some, the  largest,  and  the  most  perfectly  ripened  specimens 
should  be  those  that  supply  the  seed.  A  seedling  plant  will 
always  partake  more  or  less  of  the  cb.aracter  of  its  parent, 
the  qualities  of  vvliich  are  concentrated  in  the  embryo  when 
it  has  arrived  at  full  maturity.  How  this  concentration  takes 
place,  we  are  as  ignorant  as  why  certain  constitutional  pe- 
culiarities are  in  men  transferred  from  father  to  son,  and 


324  CROSS  FERTILIZATION. 

from  generation  to  generation ;  but  we  know  that  it  does 
take  place.  Now  if  the  general  qualities  of  a  given  variety 
are  concentrated  in  the  embryo  under  any  circumstances,  it 
is  reasonable  to  suppose  that  they  will  be  most  especially 
concentrated  in  a  seed  taken  from  that  part  of  a  tree  in  which 
its  peculiar  good  qualities  reside  in  the  highest  degree.  For 
instance,  in  the  fruit  of  an  apple  growing  upon  a  north  wall 
there  is  a  smaller  formation  of  sugar  than  in  the  same  variety 
growing  on  a  south  wall ;  and  it  can  be  easily  understood 
that  the  seed  of  that  fruit  which  is  itself  least  capable  of  form- 
ing saccharine  secretions,  will  require  from  its  parent  a  less 
power  of  the  same  nature  than  if  it  had  been  formed  within 
a  fruit  in  which  the  saccharine  principle  was  abundant.  It 
should  therefore  be  always  an  object  with  a  gardener,  in  se- 
lecting a  variety  to  become  the  parent  of  a  new  sort,  to  sti- 
mulate that  variety  by  every  means  in  his  power  to  produce 
the  largest  and  the  most  fully  ripened  fruit  that  it  is  capable 
of  bearing.  The  importance  of  doing  this  is  well  known  in 
regard  to  melons  and  cucumbers,  and  also  in  preserving  fu- 
gitive varieties  of  flowers  ;  but  it  is  not  generally  practised 
in  raisins:  fruit  trees. 


CROSS  FERTILIZATION. 

The  poiver  of  procuring  intermediate  varieties  by  the  inter- 
mixture of  the  pollen  and  stigma  of  two  different  parents  is, 
however,  that  which  most  deserves  consideration.  We  all 
know  that  hybrid  plants  are  constantly  produced  in  every  gar- 
den, and  that  improvements  of  the  most  remarkable  kind  are 
yearly  occurring  in  consequence.  Experiments  are,  however, 
it  may  be  supposed,  sometimes  made  without  the  operator 
being  exactly  aw  are  either  of  the  precise  nature  of  the  ac- 
tion to  which  he  is  trusting  for  success,  or  of  the  limits  with- 
in which  his  experiments  should  be  confined. 

Cross  fertilization  is  effected,  as  every  one  knows,  by  the 
action  of  the  pollen  of  one  plant  upon  the  stigma  of  another. 
The  nature  of  this  action  is  highly  curious.  Pollen  consists 
of  extremely  minute  hollow  balls  or  bodies  ;  their  cavity  is 
filled  with  fluid,  in  which  swim  particles  of  a  figure  varying 
from  spherical  to  oblong,  and  having  an  apparently  sponta- 
neous motion.  The  stigma  is  composed  of  very  lax  tissue, 
the  intercellular  passages  of  which  have  a  greater  diameter 
than  the  moving  particles  of  the  pollen. 


CROSS  FERTILIZATION.  325 

When  a  grain  of  pollen  comes  in  contact  with  the  stigma, 
it  bursts  and  discharges  its  contents  among  the  lax  tissue 
upon  which  it  has  fallen.  The  moving  particles  descend 
through  the  tissue  of  the  style,  until  one,  or  sometimes  more, 
of  them  finds  its  way,  by  routes. specially  destined  by  nature 
for  this  service,  into  a  little  opening  in  the  integuments  of 
the  ovulum  or  young  seed.  Once  deposited  there,  the  par- 
ticle swells,  increases  graduallyin  size,  separates  into  radicle 
and  cotyledons,  and  finally  becomes  the  embryo,  —  that  part 
which  is  to  give  birth,  when  the  seed  is  sown,  to  a  new  in- 
dividual . 

Such  being  the  mode  in  which  the  pollen  influences  the 
stigma,  and  subsequently  the  seed,  a  practical  consequence 
of  great  importance  necessarily  follows,  viz.  that  in  all  cases 
of  cross  fertilization  the  new  variety  will  take  chiefly  after 
its  polliniferous  or  male  parent ;  and  that  at  the  same  time  it 
will  acquire  some  of  the  constitutional  peculiarities  of  its  mo- 
ther.* Thus,  the  male  parent  of  the  Downton  Strawberry 
was  the  Old  Black,  the  female  a  kind  of  Scarlet ;  in  Coe's 
Golden  Drop  Plum,  the  father  was  the  Yellow  Magnum 
Bonum,  the  mother  the  Green  Gage ;  and  in  the  Elton 
Cherry  the  White  Heart  was  the  male  parent,  and  the  Graf- 
fion  the  female. 

The  limits  within  which  experiments  of  this  kind  must  be 
confined  are,  however,  narrow.  It  seems  that  cross  fertili- 
zation will  not  take  place  at  all,  or  very  rarely,  between  dif- 
ferent species,  unless  these  species  are  nearly  related  to 
each  other :  and  that  the  offspring  of  the  two  distinct  spe- 
cies is  itself  sterile,  or  if  it  possesses  the  power  of  multiply- 
ing itself  by  seed,  its  progeny  returns  back  to  the  state  of 
one  or  other  of  its  parents.  Hence  it  seldom  or  never  haa 
happened  that  domesticated  fruits  have  had  such  an  origin. 
We  have  no  varieties  raised  between  the  Apple  and  the  Pear, 
or  the  Quince  and  the  latter,  or  the  Plum  and  Cherry,  or  the 
Gooseberry  and  the  Currant.  On  the  other  hand,  new  va- 
rieties obtained  by  the  intermixture  of  two  pre-existing  va- 
rieties are  not  less  prolific,  but,  on  the  contrary,  often  more 
so  than  either  of  their  parents  ;  witness  the  numerous  sorts  / 
of  Flemish  Pears  which  have  been  raised  by  cross  fertiliza-  ^ 
tion  from  bad  bearers,  within  the  last  twenty  years,  and 
which  are  the  most  prolific  fruit  trees  with  which  gardeners 

*  In  early  crosses  between  distinct  species  this  Is  particularly  manifest ;  but 
in  those  of  varieties  long  domesticated  it  is  less  apparent,  the  distinctions  bctwe«]ji 
the  parents  themselves  being  less  fixed,  and  less  clearly  marked. 

28 


326  TO  CAUSE  FRUITFULNESS. 

are  acquainted  ;  witness  also  Mr.  Knight's  Cherries,  raised 
between  the  May  Duke  and  the  Graffion,  and  the  Coe's 
Plum  already  mentioned. 

It  is,  therefore,  to  the  intermixture  of  the  most  valuable 
existing  varieties  of  fruit  that  gardeners  should  trust  for  the 
amelioration,  of  their  stock.  By  this  operation,  the  pears 
that  are  in  eating  in  the  spring  have  been  rendered  as  deli- 
cious and  as  fertile  as  those  of  the  autumn  ;  and  there  is  no 
apparentreason  why  those  very  early,but  worthless  sorts,  such 
as  the  Muscat  Robert,  which  usher  in  the  season  of  pears^ 
should  not  be  brought  to  a  similar  state  of  perfection. 

There  is  no  kind  of  fruit,  however  delicious,  that  may  not 
be  deteriorated,  or  however  worthless,  that  may  not  be  ame- 
liorated, by  particular  modes  of  management  ;  so  that  aftef 
a  given  varisty  shall  have  been  created,  its  merits  may  still  bo 
either  elicited  or  destroyed  by  the  cultivator.  In  this  place 
those  practices  only  need  be  considered  that  tend  to  improve- 
ment. 

TO  CAUSE  FRUITFULNESS. 

Some  fruits  of  excellent  quality  are  bad  bearers  :  this  de- 
fect is  remedied  by  a  variety  of  different  methods,  such  as, 
1,  By  ringing  the  bark;  2.  By  bending  branches  down- 
wards; 3.  By  training;  and,  4.  By  the  use  of  different 
kinds  ofstochs.  All  these  practices  are  intended  to  produce 
exactly  the  same  effect  by  different  ways.  Physiologists 
know  that  whatever  tends  to  cause  a  rapid  diffusion  of  the 
gap  and  secretions  of  any  plant,  causes  also  the  formation 
of  leaf  buds  instead  of  flower  buds  ;  and  that  whatever,  on 
the  contrary,  tends  to  cause  an  accumulation  of  sap  and  se- 
cretions, has  the  efiect  of  producing  flower  buds  in  abun- 
dance. This  circumstance,  which  at  first  sight  seems  to  be 
difficult  to  account  for  physiologically,  is  no  doubt  to  be  ex- 
plained by  the  difference  between  leaf  buds  and  flower  buds 
themselves.  In  a  leaf  bud,  all  the  appendages  or  leaves 
are  in  a  high  state  of  development,  and  the  central  part  or 
axis,  around  which  they  are  arranged,  has  a  tendency  to  ex- 
tend itself  in  the  form  of  a  branch  as  soon  as  the  necessary 
stimulus  has  been  communicated  to  the  system  by  the  light 
and  warmth  of  spring.  In  a  flower  bud,  the  appendages  or 
leaves  are  in  that  imperfectly  formed,  contracted  state,  which 
we  name  calyx,  corolla,  stamens,  and  pistilla ;  and  the  cen- 
tral part  around  which  they  are  arranged  has  itself  no  tenden- 


TO  CAUSE  FRUITFULNESS.  327 

cy  to  elongate  under  the  influence  of  the  usual  stimulants. 
Hence  a  flower  bud  or  flower,  is  nothing  but  a  contracted 
branch  ;  as  is  proved  by  the  occasional  elongation  of  the 
axis  in  flowers  that  expand  during  unusually  hot  damp  wea- 
ther late  in  the  spring,  becoming  branches,  bearing  sepals 
and  petals  instead  of  leaves.  It  is,  therefore,  easily  to  be 
understood  why,  so  long  as  all  the  motions  in  the  fluids  and 
secretions  of  the  tree  go  on  rapidly,  with  vigour,  and  without 
interruption,  only  rudiments  of  branches  (or  leaf  buds)  should 
be  formed  ;  and  why,  on  the  other  hand,  when  the  former 
become  languid,  and  the  parts  are  formed  slowly,  bodies  of  a 
contracted  nature,  with  no  disposition  to  extension,  (or  flower 
buds,)  should  appear. 

It  vi^ill  be  found  that  the  success  of  the  practices  above 
enumerated,  to  which  the  gardener  has  recourse,  in  order  to 
increase  the  fertility  of  his  fruit  trees,  is  to  be  explained  by 
what  has  just  been  said.  In  ringing  fruit  trees,*  a  cylinder 
of  bark  is  cut  from  the  branch,  by  which  means  the  return  of 
the  elaborated  juices  from  the  leaves  down  the  bark  is  cut 
ofl*,  and  all  that  would  have  been  expended  below  the  annu- 
lar incision  is  confined  to  the  branch  above  it.  This  pro- 
duces an  accumulation  of  proper  juice  ;  and  flower  buds,  or 
fertility,  are  the  result.  But  there  is  a  defect  in  this  prac- 
tice, to  which  want  of  success  in  many  cases  is  no  doubt 
to  be  attributed.  Although  the  returning  fluid  is  found  to 
accumulate  above  the  annular  incision,  yet  the  ascending 
sap  flows  along  the  albernum  into  the  buds  with  nearly  as 
much  rapidity  as  ever,  so  that  the  accumulation  is  but  im- 
perfectly produced.  On  this  account  the  second  practice, 
of  bending  branches  downwards,  is  found  to  be  attended 
with  more  certain  consequences.  The  effect  of  turning  the 
branches  of  a  tree  from  their  natural  position  to  a  pendulous 
or  a  horizontal  one  is,  to  impede  both  the  ascent  and  the  des- 
cent of  the  fluids  in  a  gradual  but  certain  manner.  The  tissue 
of  which  branches  are  composed  is  certainly  permeable  to 
fluids  in  every  direction  ;  and  there  can  be  no  doubt  that 
the  vital  action  of  the  vessels  of  a  plant  is  performed  both  in 
the  natural  and  in  an  inverted  position.  So  long  as  that  erect 
direction  of  the  branches  which  is  natural  to  them  is  exactly 
maintained,  the  flow  of  their  fluids,  being  subject  to  no  in- 
terruptions, will  take  place  in  the  freest  possible  manner  ; 

*  Thia  operation  should  be  resorted  to  with  great  care,  or  the  branches  may 
be  killed  ;  it  appears  to  me  a  foolish  experiment.  Am.  Ed. 


328 


TO  CAUSE  FRUITFULNESS. 


But  the  moment  this  natural  direction  is  deviated  from,  the 
vessels  become  more  or  less  compressed,  their  action  is  im- 
peded, and  finally,  if  the  inversion  is  perfect,  it  becomes  so 
slow  that  an  accumulation  of  the  proper  juices  necessarily 
takes  place  through  every  part  of  the  system. 

One  of  the  objects  of  training  is  to  produce  the  same  ef- 
fect. Branches  are  bent  more  or  less  from  their  naturally 
erect  position ;  their  motion,  in  consequence  of  the  ac- 
tion of  winds  upon  them,  which  is  known  to  facilitate  the 
movement  of  the  fluids,  is  totally  destroyed  ;  and  hence 
arises  the  accumulation  of  proper  juice  which  is  necessary 
to  their  fertility.  Nor  is  the  injluence  of  the  stock  of  an  es- 
sentially different  nature.  In  proportion  as  the  scion  and 
the  stock  approach  each  other  closely  in  constitution,  the 
less  effect  is  produced  by  the  latter  ;  and  on  the  contrary, 
in  proportion  to  the  constitutional  difference  between  the 
stock  and  the  scion,  is  the  effect  of  the  former  important. 

Thus,- when  Pears  are  grafted  or  budded  on  the  wild  spe- 
cies. Apples  upon  Crabs,  Plums  upon  Plums,  and  Peaches 
upon  Peaches  or  Almonds,  the  scion  is,  in  regard  to  fertili- 
ty, exactly  in  the  same  state  as  if  it  had  not  been  grafted  at 
all.  While,  on  the  other  hand,  a  great  increase  of  fertility 
is  the  result  of  grafting  Pears  upon  Quinces,  Peaches  upon 
Plums,  Apples  upon  Whitethorn,"*  and  the  like.  In  these 
latter  cases,  the  food  absorbed  from  the  earth  by  the  root  of 
the  stock  is  communicated  slowly  and  unwillingly  to  the 
scion ;  under  no  circumstances  is  the  communication  be- 
tween the  one  and  the  other  as  free  and  perfect  as  if  their 
natures  had  been  more  nearly  the  same  ;  the  sap  is  impe- 
ded in  its  ascent,  and  the  proper  juices  are  impeded  in  their 
descent,  whence  arises  that  accumulation  of  secretion  which 
is  sure  to  be  attended  by  increased  fertility.  No  other  in- 
fluence than  this  can  be  exercised  by  the  scion  upon  the 
stock.  Those  who  fancy  that  the  contrary  takes  place  ; 
that  the  Quince,  for  instance,  communicates  some  portion 
of  its  austerity  to  the  Pear,  can  scarcely  have  considered  the 
question  physiologically,  or  they  would  have  seen  that  the 
whole  of  the  food  communicated  from  the  albernum  of  the 
Quince  to  that  of  the  Pear  is  in  nearly  the  same  state  as 
when  it  entered  the  roots  of  the  former.  Whatever  elabora- 
tion it  undergoes  must  necessarily  take  place  in  the  foliage 
of  the  Pear;  where,  far  from  the  influence  of  the  Quince, 

*  This  ii?  probably  a  mistake  :  "  Whitethorn"  could  not  have  been  intended. 
He  should  have  said  Paradise  or  Doucin  stock.  ■Jim.  Eds 


to  CAUSE  FRUITFULNESS.  329 

secretions  natural  to  the  variety  go  on  with  no  more  inter- 
ruption than  if  the  Quince  formed  no  part  of  the  system  of 
the  individual. 

If  we  consider  upon  what  principle  the  flavour  oj  particu- 
lar fruits  may  be  improved,  we  shall  find  that  it  is  entirely 
due  to  the  increased  action  of  the  vital  functions  of  leaves. 
When  the  sap  is  first  communicated  by  the  stem  to  the  leaves, 
it  has  experienced  but  few  chemical  changes  since  it  first 
entered  the  roots.  Such  changes  as  it  has  undergone  have 
been  due  rather  to  the  solution  of  some  of  the  pre-existing 
peculiar  secretions  of  the  individual  by  the  sap  in  its  way 
upwards  through  the  albernuni,  than  to  any  other  cause. 
As  soon,  however,  as  it  enters  the  leaves,  it  becomes  alter- 
ed in  a  variety  of  ways,  by  the  combined  action  of  air,  and 
light,  and  evaporation;  for  which  purposes  the  leaf  is  ad- 
mirably adapted  by  its  anatomical  structure.  Thus  altered 
in  the  leaves,  it  ceases  to  be  what  we  call  sap,  but  becomes 
the  proper  juice  ;  or,  in  other  words,  acquires  the  peculiar 
character  of  the  final  secretions  of  the  individual  from  which 
it  is  formed.  Discharged  by  the  leaves  into  the  bark,  it  is 
thence  conveyed  by  myriads  of  channels  of  cellular  sub- 
stance throughout  the  whole  system.  From  these  secre- 
tions, of  whatever  nature  they  may  be,  the  fruit  has  the 
power  of  attracting  such  portions  as  are  necessary  for  its 
maturation.  Hence  it  follows,  that  the  more  we  can  increase 
the  peculiar  secretions  of  a  plant,  the  higher  will  become  the 
quality  of  its  fruit ;  and  that,  on  the  other  hand,  the  less  the 
plant  is  in  condition  to  form  those  secretions,  the  less  will 
be  the  quality  of  the  fruit.  It  is  for  the  purpose  of  produ- 
cing the  former  effect  that  pruning  and  training  trees  are 
more  especially  destined.  In  pruning,  we  remove  all  those 
superfluous  branches  which  overshadowed  the  remainder, 
and  we  endeavour  to  expose  every  part  to  the  freest  action 
of  light  and  air.  In  training,  the  same  thing  takes  place, 
but  is  increased ;  there  is  not  a  branch  that  is  not  fully 
exposed  to  the  most  d'rect  rays  of  light,  and  to  the  freest  cir- 
culation of  air,  and  even  to  the  unimpeded  action  of  the  sun 
in  aspects  exposed  to  the  south,  east  or  west.  This  action  is 
obviously  most  powerful  on  the  south,  and  hence  the  higher 
quality  of  fruits  matured  upon  that  exposure  than  on  any 
other  ;  while,  on  the  other  hand,  fruits  raised  upon  a  northern 
aspect  are  well  known  to  be  less  highly  flavoured  than  those 
from  even  an  open  standard.  For  a  similar  reason,  forced 
fruits,  wliich  are  obtained  at  a  period  when  there  is  little 
28* 


/ 


330  PROPAGATION. 

light,  cannot  be  compared  with  those  which  are  matured 
in  the  full  blaze  of  a  summer  sun  ;  and  hence  melons  grown 
in  frames  covered  with  mats,  and  carefully  excluded  from 
the  influence  of  that  solar  light  which  is  indispensable  to 
them,  have,  whatever  may  be  their  external  beauty,  none  of 
that  luscious  flavour  which  the  melon,  when  well  cultiva- 
ted, possesses  in  so  eminent  a  degree. 

PROPAGATION. 

The  next  subject  of  consideration  is  the  mode  of  multiply-^ 
ing  improved  varieties  of  fruit,  so  as  to  continue  in  the  pro- 
geny exactly  the  same  qualities  as  existed  in  the  parent. 
Unless  we  have  the  power  of  doing  this  readily,  the  advan- 
tages of  procuring  improved  races  would  be  very  much  cir- 
cumscribed ;  and  the  art  of  horticulture,  in  this  respect,  would 
be  one  of  the  greatest  uncertainty.  The  usual  mode  of  in- 
creasing plants,  that  mode  which  has  been  more  especially 
provided  by  nature,  is  by  seeds  ;  but,  while  seeds  increase 
the  species  without  error,  the  peculiarities  of  varieties  can 
rarely  be  perpetuated  in  the  same  manner.  In  order  to 
secure  the  multiplication  of  a  variety,  with  all  its  qualities 
unaltered,  it  is  necessary  that  portions  should  be  detached 
from  the  original  individual,  and  converted  into  new  indi- 
viduals, each  to  undergo  a  similar  dismemberment,  with 
similar  consequences.  It  happens  that  while  in  animals 
this  is  impracticable,  except  in  the  case  of  polypes,  the  sys- 
tem of  life  in  a  plant  is,  of  all  others,  the  best  adapted  to  such 
a  purpose.  We  are  accustomed  to  consider  individual 
})lants  of  exactly  the  same  nature  as  individual  animals  :  this 
is,  however,  a  vulgar  error,  which  is  dissipated  by  the  slight- 
est inquiry  into  the  nature  of  a  plant.  A  plant  is  really  an 
animated  body,  composed  of  infinite  multitudes  of  systems 
of  life  ;  all,  indeed,  united  in  a  whole,  but  each  having  an 
independent  existence.  When,  therefore,  any  number  of 
these  systems  of  lite  is  removed,  those  which  remain,  as 
well  as  those  which  are  separated,  will,  under  fitting  cir- 
cumstances, continue  to  perform  their  natural  functions  as 
well  as  if  no  vmion  between  them  had  ever  existed.  These 
systems  of  life  are  buds,  each  having  a  power  of  emitting 
descending  fibres  in  the  form  of  roots,  and  also  of  ascending 
in  the  form  of  stem.  The  first  of  these  buds  is  the  embryo  ; 
the  others  are  subsequently  formed  on  the  stem  emitted  by 
the  embryo.      As  these  secondary  buds  develop,  their  de- 


PROPAGATION    BY    EYES. CUTTINGS.  331 

scending  roots  combine  and  form  the  wood,  their  ascending 
stems  give  rise  again  to  new  buds.  These  buds  are  all  ex- 
actly like  each  other :  they  have  the  same  constitution,  the 
same  organic  structure,  and  the  individuals  they  are  capa- 
ble of  producing  are,  consequently,  all  identically  the  same  ; 
allowance,  of  course,  being  made  for  such  accidental  inju- 
ries or  alterations  as  they  may  sustain  during  their  subse- 
quent growth.  It  is  upon  the  existence  of  such  a  remark- 
able physiological  peculiarity  in  plants,  that  propagation  en- 
tirely depends  ;  an  evident  proof  of  which  may  tffe  seen  in 
this  circumstance.  Take  a  cutting  of  a  vine  consisting  only 
of  the  space  which  lies  between  two  buds,  or  an  internodium, 
as  botanists  would  call  such  a  piece,  and  no  art  v*  ill  succeed 
in  ever  making  it  become  a  new  plant,  no  matter  how  con- 
siderable the  size  of  the  internodium  may  be.*  But,  on  the 
other  hand,  take  the  bud  of  a  vine  without  any  portion  of  the 
stem  adhering  to  it,  and  it  will  throw  out  stem  and  root,  and 
become  a  new  plant  immediately.  If  we  examine  the  various 
modes  employed  in  horticulture  for  propagating  plants,  we 
shall  find  that,  however  different  they  may  be  in  appearance, 
they  all  consist  in  the  application  of  these  principles  under 
various  forms.  It  will  be  most  convenient  to  consider  these 
methods  separately. 

Propagation  is  effected  by  the  arts  of  Increasino^  by  Eyes., 
Striking  from  Cuitings,  Laying,  Budding,  and  Grafting. 

PROPAGATION    BY    EYES. 

Increasing  by  Eyes  is  the  simplest  of  all  these  methods  ; 
it  consists  in  nothing  but  extracting  a  single  system  of  life, 
or  a  bud,  from  a  given  plant,  placing  it  in  due  heat  and 
moisture,  and  surrounding  it  with  fitting  food,  and  thus  caus- 
ing it  to  grow  as  a  solitary  individual,  instead  of  as  one  of 
the  community  to  ^vhich  it  originally  belonged. 

CUTTINGS. 

Striking  from  Cuttings  is  a  slight  modification  of  the  last 
method.  Instead  of  taking  a  single  bud,  a  stem  containing 
two,  three,  or  more  buds,  is  placed  in  circumstances  fitted 

*  This  is,  of  course,  said  without  reference  to  the  power  which  some  planta 
possess  of  developing  latent  buds,  —  a  subject  which  is  foreign  to  the  present  in- 
quiry. 


S32  LAYERS. 

for  the  maintenance  of  its  life.  In  this  case,  the  chances  of 
success  are  increased  by  the  additional  number  of  buds 
which  are  the  subject  of  experiment.  That  bud  which  is 
the  nearest  the  bottom  of  the  cutting  emits  its  roots  at  once 
into  the  earth,  and  so  establishes  a  communication  between 
the  general  system  of  the  cutting  and  the  medium  from 
which  its  food  is  to  be  derived.  The  other  buds,  by  push- 
ing their  stems  upwards  into  light,  attract  the  nutriment  ab- 
sorbed by  the  roots,  and  so  stimulate  the  latter  to  increased 
action.  "Ultimately,  the  roots  of  all  the  buds  descend  be- 
tween the  bark  and  the  wood  until  they  reach  the  earth,  into 
which  they  finally  pass,  like  those  of  the  first  bud.  There 
is  another  circumstance  which  renders  the  operafion  of 
striking  plants  from  cuttings  less  precarious  than  from  eyes. 
In  both  casGs,  the  buds  have,  at  the  outset,  to  feed  upon 
matter  in  their  vicinity,  until  they  shall  have  formed  roots 
which  are  capable  of  absorbing  food  from  the  earth  ;  but  in 
eyes,  the  nutritive  matter  can  exist  only  in  such  porfions  of 
the  stem  as  may  have  been  cut  away  with  themselves  ;  while, 
on  the  other  hand,  in  cutfings,  the  stem  itself  forms  an  im- 
portant reservoir  of  nutriment.  This  is  a  consideration,  the 
practical  importance  of  which  will  be  obvious  to  every  cul- 
tivator. As  it  is  from  the  buds  alone  of  cuttings  that  roots 
proceed,  it  follows,  that  in  cases  of  difficulty,  when  plants 
strike  unwillingly,  any  thing  which  may  facilitate  the  imme- 
diate introduction  of  roots  into  the  soil  will  be  advantageous. 
It  is  for  this  reason  that  a  good  operator  always  takes  care, 
that  the  lower  end  of  his  cutting  is  pared  down  as  close  to 
the  base  of  a  bud  as  may  be  practicable  without  actually  de- 
stroying any  part  of  the  bud  itself ;  by  this  means  the  first 
emitted  roots,  instead  of  having  to  find  their  way  downwards 
between  the  bark  and  wood,  strike  at  once  into  the  earth, 
and  become  a  natural  channel  by  which  nutriment  is  con- 
veyed into  the  general  system  of  the  cutting. 

LAYERS. 

Laying  is  nothing  but  striking  from  cuttings  that  are  still 
allowed  to  maintain  their  connexion  with  the  mother  plant 
by  means  of  a  portion  at  least  of  their  stem.  Where  roots 
are  emitted  with  great  readiness,  simply  bending  a  branch 
into  the  soil,  leaving  its  point  above  ground,  is  sufficient  to 
ensure  the  success  of  the  operafion  ;  but  in  cases  of  diffi- 
culty other  expedients  are  resorted  to,  all  which  will  still  bo 


BUDDING  AND  GRAFTING.  333 

found  to  have  reference  to  the  emission  of  roots  by  buds. 
One  common  practice  is,  to  head  down  the  branch  that  is 
laid  into  the  earth  ;  this  is  to  call  into  action  the  buds  below 
the  incision,  by  stopping  the  general  axis  of  development. 
Another  method  is  to  tongue  the  layer,  that  is,  to  split  the 
stem  just  up  to  the  origin  of  a  bud ;  a  practice  that  has  the 
effect  of  enabling  the  roots  to  be  emitted  into  the  soil  through 
the  wound  more  readily  than  if  they  had  to  pierce  through 
the  bark ;  the  resistance  offered  to  their  passage  through  the 
bark  is  in  many  cases  so  great  as  to  compel  them  to  con- 
tinue to  make  wood  rather  than  to  appear  in  the  form  that  is 
necessary  for  the  success  of  the  cultivator. 

BUDDING    AND    GRAFTING. 

Budding  and  Grafting  are  operations  that  equally  depend 
for  their  success  upon  the  property  that  buds  possess  of 
shooting  roots  downwards  and  stems  upwards  ;  but  in  these 
practices  the  roots  strike  between  the  bark  and  wood  of  the 
stock,  instead  of  into  the  earth,  and  form  new  layers  of  wood 
instead  of  subterranean  fibres.  The  success  of  such  prac- 
tices, however,  depends  upon  other  causes  than  those  which 
influence  the  growth  of  cuttings.  It  is  necessary  that  an 
adhesion  should  take  place  between  the  scion  and  the  stock, 
so  that  when  the  descending  fibres  of  the  buds  shall  have 
fixed  themselves  upon  the  wood  of  the  stock,  they  may  not 
be  liable  to  subsequent  separation.  No  one  can  have  stu- 
died the  economy  of  the  vegetable  kingdom  without  having 
remarked  that  there  is  a  strong  tendency  to  cohesion  in  bo- 
dies or  parts  that  are  placed  in  contact  with  each  other. 

GRAFTING. 

Two  stems  are  tied  together  for  some  purpose :  v/hen  the 
ligature  is  removed,  they  are  found  to  have  grov/n  into  one: 
two  Cucumbers  accidentally  placed  side  by  side,  or  two  Ap- 
ples growing  in  contact  with  each  other,  form  double  Cu- 
cumbers or  double  Apples  ;  and  most  of  the  normal  modi- 
fications of  the  leaves,  floral  envelopes,  or  fertilizing  organs, 
are  due  to  various  degrees  of  cohesion  in  contiguous  parts. 
This  cohesion  will  be  always  found  to  take  place  in  the  cel- 
lural  tissue  only,  and  never  in  the  vascular  tissue.  In  the 
stems  of  all  such  trees  as  are  grafted  by  orchardists,  the  cel- 
lular tissue  is  found  alive  only  in  the  medullary  rays  and  the 


334 


BUDDING. 


liber ;  it  is  therefore  essential,  in  the  first  place,  that  those 
parts,  both  in  the  stock  and  the  scion,  should  be  placed  in 
contact.  In  regard  to  the  medullary  rays,  these  are  so  nu- 
merous and  so  closely  placed  that  it  is  scarcely  possible  that 
a  portion  of  one  stem  should  be  applied  to  another  without 
the  medullary  rays  of  both  touching  each  other  at  many 
points.  No  care,  therefore,  is  required  to  ensure  this,  which 
may  be  safely  left  to  chance.  But  in  regard  to  the  liber, 
or  inner  bark,  as  this  is  confined  to  a  narrow  strip  in  both 
stock  and  scion,  great  care  must  be  taken  that  they  are  both 
placed  as  exactly  in  contact  with  each  other  as  possible,  so 
that  the  line  of  separation  of  the  wood  and  bark  should,  in 
both  stock  and  scion,  be  accurately  adjusted.  The  success 
of  grafting  depends  very  much  upon  attention  to  this.  But 
there  are  other  reasons  why  this  accuracy  in  adjusting  the 
hne  between  the  bark  and  wood  of  the  stock  and  scion  is  so 
important.  It  is  at  that  part  that  the  roots  of  the  latter  pass 
downwards  over  the  former  ;  and  it  is  also  there  that  the 
substance  called  cambium,  which  serves  as  food  for  the 
young  descending  fibres,  is  secreted.  It  is  obvious,  that 
the  more  accurate  the  adjustment  of  the  line  separating  the 
wood  from  the  bark,  the  more  ready  will  be  the  transmission 
of  young  fibres  from  the  one  to  the  other ;  and  that  the  less 
the  accuracy  that  may  be  observed  in  this  respect,  the  greater 
the  difficulty  of  such  transmission  will  be.  Provided  the 
stock  and  scion  be  of  exactly  the  same  size,  the  adjustment 
can  scarcely  fail  to  be  accurate  in  the  most  unskilfuf  hands; 
it  is  in  the  more  common  case  of  the  scion  being  much 
smaller  than  the  stock,  that  this  is  to  be  most  particularly 
attended  to. 


BUDDING. 

Budding  differs  from  grafting  in  this,  that  a  portion  of  a 
stem  is  not  made  to  strike  root  on  another  stem,  but  that,  on 
the  contrary,  a  bud  deprived  of  all  trace  of  the  woody  part 
of  a  stem  is  introduced  beneath  the  bark  of  the  stock,  and 
there  induced  to  strike  root.  In  this  operation  no  care  is 
requisite  in  securing  the  exact  contact  of  similar  parts,  and 
a  free  channel  for  the  transmission  of  the  roots  of  the  bud 
between  the  bark  and  wood  of  the  stock ;  for,  from  the  very 
nature  of  the  operation  of  budding,  this  must  of  necessity  be 
ensured.  The  bark  of  the  bud  readily  coheres  with  the 
wood  of  the  stock,  and  secures  the  bud  itself  against  all  ac^ 


TRANSPLANTING.  333 

cident  or  injury.  But  if  precautions  of  the  same  nature  aa 
in  grafting  are  not  requisite  in  budding,  others  are  of  no  less 
moment.  It  is  indispensable  that  the  bud  which  is  employed 
should  be  fully  formed,  or  what  gardeners  call  ripe  ;  if  it  is 
imperfectly  formed,  or  unripe,  it  may  not  be  capable  of  that 
subsequent  elongation  upwards  and  downwards  upon  which 
the  whole  success  of  the  practice  depends.  Secondly,  great 
care  should  be  taken,  in  raising  the  bark  of  the  stock  for  the 
insertion  of  the  bud,  that  the  cambium  be  not  disturbed  or 
injured.  The  cambium  is  a  secretion  between  the  wood  and 
bark,  not  only  destined  to  support  the  descending  fibres  of 
the  buds,  but  also  to  generate  the  new  cellular  substance 
within  which  the  descending  fibres  are  finally  found  imbed- 
ded. If,  in  the  preparation  of  the  bark  for  receiving  the  bud, 
this  cambium  be  injured  or  disturbed,  it  becomes  much  less 
capable  of  effecting  the  cohesion  that  is  necessary,  than  if 
uninjured.  In  budding,  therefore,  the  bark  should  be  care- 
fully lifted  up^  and  not  forced  from'the  wood  with  a  bone  or 
metal  blade,  as  is  usually  the  case  ;  for  although  it  is  no 
doubt  true,  that  an  operation  clumsily  performed  will  often 
succeed,  yet  it  should  be  remembered,  that  if  skilfully  man- 
aged it  would  be  attended  with  much  more  perfect  success  ; 
and  that  a  habit  of  constantly  operating  with  delicacy  will 
enable  a  gardener  to  succeed  with  certainty  in  cases  in  which 
a  bungling  practitioner  would  be  sure  to  fail.  Little  do  those 
who  crush  with  rude  hands  the  tender  limbs  of  plants,  reflect 
how  delicate  is  that  organization  upon  which  the  life  of  theif 
victim  is  dependent. 

TRANSPLANTING. 

Transplanting  is,  perhaps,  that  operation  in  which  tha     / 
greatest  difficulty  is  generally  found  to  exist,  and  in  which 
the  causes  of  success  or  failure  are  often  the  least  under- 
stood. 

Volumes  have  been  written  on  the  subject,  and  the  whole 
range  of  vegetable  physiology  has  been  called  in  aid  of  the  / 
explanation  of  the  theory;  yet  I  am  much  mistaken  if  it  ^ 
cannot  be  proved  to  depend  exclusively  upon  the  two  fol- 
lowing circumstances :  1.  The  preservation  of  the  span- 
gioles  of  the  roots ;  and,  2.  The  prevention  of  excessive  eva- 
poration. 

It  is  well  known  that  plants  feed  upon  fluid  contained  in 
the  soil,  and  that  their  roots  are  the  mouths  through  which 
the  food    is  conveyed  into  their  body.     But  the   absorp- 


336  THANSPLANTING. 

tion  of  fluid  does  not  take  place  either  by  all  the  surface  of 
their  roots,  nor  even  of  their  fibres,  but  only  by  the  extremi- 
ties of  the  latter,  consisting  of  bundles  of  vessels  surrounded 
by  cellular  tissue  in  a  very  lax  spongy  state,  whence  those 
extremities  are  called  spongioles.  That  it  is  only  through  the 
spongioles  that  absorption  to  any  amount  takes  place,  is 
easily  show^n  by  growing  a  plant  in  water  and  alternately 
preventing  the  action  of  the  spongioles,  v/hen  languor  and  a 
cessation  of  vital  action  comes  on,  and  preventing  the  action 
of  the  general  surface  of  the  roots,  leaving  the  spongioles 
at  liberty,  when  the  vital  energies  are  immediately  renewed. 
These  spongioles  are  exceedingly  delicate  in  their  organi- 
zation, and  a  very  slight  degree  of  violence  destroys  them. 
It  is  scarcely  possible  to  remove  the  soil  from  the  roots  with- 
out injuring  them  in  some  degree,  and  if  transplantation  is 
effected  violently  or  carelessly,  they  are  in  a  great  measure 
destroyed.  In  proportion  to  the  size  or  age  of  a  tree,  is  the 
difficulty  of  preserving  them  increased  ;  and  hence,  at  the 
same  time,  the  difficulty  of  transplantation  is  augmented.  If, 
by  any  mediod,  the  spongioles  could  be  preserved  unharmed, 
there  wbuld  be  no  reason  whatever  why  the  largest  forest 
tree  should  not  be  removed  as  easily  as  the  young  plants  in 
a  nursery ;  but  their  preservation  in  such  cases  is  impossi- 
ble, and  therefore  the  transplantation  of  trees  of  great  mag- 
nitude cannot  be  effected.  It  is  because  of  the  security  of 
the  spongioles  from  injury  when  the  earth  is  undisturbed, 
that  plants  reared  in  pots  are  transplanted  with  so  much  more 
success  than  if  taken  immediately  from  the  soil.  Hence, 
also,  when  earth  is  frozen  into  a  huge  ball  around  the  root  of 
a  plant,  transplantation  is  effected  with  the  same  kind  of  cer- 
tainty. The  practice  of  cutting  the  roots  of  large  trees  the 
year  previous  to  removing  them,  is  attended  with  success  for 
a  similar  reason.  Wherever  the  roots  are  cut  through,  the 
new  fibres  which  are  emitted,  provided  a  plant  is  in  health, 
in  short  tufts,  and  each  terminated  by  a  spongiole,  are  much 
more  easily  taken  out  of  the  ground  without  injury  than  if 
they  were  longer  and  more  scattered  among  the  soil.  When 
destroyed,  the  spongioles  are  often  speedily  replaced,  parti- 
cularly in  orchard  trees,  provided  a  slight  degree  of  growth 
continues  to  be  maintained.  This  is  one  of  the  reasons 
why  trees  removed  in  October  succeed  better  than  if  trans- 
planted at  any  other  time.  The  growth  of  a  tree  at  that 
season  is  not  quite  over;  and  the  first  impulse  of  nature. 


EVAPORATION.  337 

when  the  tree  finds  itself  in  a  new  situation,  is  to  create  new 
mouths  by  which  to  feed  when  the  season  for  growing  again 
returns. 


EVAPORATION. 

Evaporation  takes  place  in  plants  to  an  inconceivable  de- 
gree in  certain  circumstances.  It  is  known  by  the  experi- 
ments of  Dr.  Hales,  that  a  sunflower  plant  will  lose  as  much 
as  1  lb.  14  oz.  by  perspiration  in  twelve  hours  ;  and  that  in 
general,  "  in  equal  surfaces  and  equal  times,  a  man  would 
perspire  J^-,  the  plant  y^j,  or  as  50  :  15  ;"  and  that  taking 
all  things  into  account,  a  sunflower  perspires  17  times  more 
than  a  man.  The  same  most  accurate  observer  found 
that  a  cabbage  perspired  in  twelve  hours  1  lb.  9oz. ;  a  Pa- 
radise Stock  in  a  pot,  11  ounces  ;  and  a  Lemon  Plant  8  oz. 
Guettard  states  that  he  found  Cornus  Mascula  perspire  twice 
its  own  weight  in  a  day  ;  and  Mr.  Knight  has  remarked  a 
Vine  in  a  hot  day  losing  moisture  with  such  rapidity  that  a 
glass  placed  under  one  of  its  leaves  was  speedily  covered 
with  dew,  and  in  half  an  hour  the  perspiration  was  running 
off"  the  glass.  In  damp  or  wet  weather  this  evaporation  is 
least ;  in  hot  dry  weather  it  is  greatest.  This  loss  has  all 
to  be  supplied  by  the  moisture  introduced  into  the  system 
by  the  spongioles  ;  and  hence,  if  the  spongioles  are  destroy- 
ed, and  evaporation  takes  place  before  they  can  be  replaced, 
a  plant  must  necessarily  die.  This  is  the  reason  why  decidu-. 
ous  trees  cannot  be  transplanted  when  in  leaf;  it  is  impossi- 
ble to  remove  them  without  injuring  their  spongioles,  and  it 
is  equally  impossible  to  hinder  the  evaporation  by  their 
leaves  :  but  if  they  are  kept  in  pots,  it  matters  not  at  what 
season  their  removal  takes  place,  because  as  their  spon- 
gioles are  then  uninjured,  even  excessive  evaporation  would 
be  made  good  by  their  action.  It  is  well  known  that  cer- 
tain evergreens,  such  as  Hollies,  Laurels,  &c.,  can  be 
transplanted  in  almost  all  months  ;*  this  arises  from  their 
perspiration  being  much  less  copious  than  in  deciduous 
trees,  wherefore  the  spongioles  have  less  difliculty  in  sup- 
plying the  loss  occasioned  by  it;  yet  even  evergreens 
cannot  be  removed  in  the  hottest  months  in  the  year,  be- 

•  Not  exactly 'correct :  Evergreens,  no  more  than  deciduous  trees  can  he  trans- 
planted at  all  periods,  nor  "  in  almost  all  months."  In  their  growing  season,  they 
generally  grow  very  rapidly,  and  at  these  periods  removal  of  them  would  be  very 
dangerous,  if  not  fatal.       "  Am.  Ed^ 

29 


33S  APPLES. 

cause  then  the  action  of  such  spongioles  as  may  be  saved 
in  the  operation  would  not  be  sufficient  to  supply  the  waste 
by  evaporation.  Plants  first  beginning  to  grow  in  the  spring 
with  their  leaves  just  turning  green,  are  in  a  most  unfit  state 
to  remove  ;  for,  when  transplanted,  their  roots  will  not  have 
time  to  form  a  sufficient  number  of  new  spongioles  to  sup- 
ply the  loss  to  which  the  rapid  perspiration  by  the  leaves  at 
that  season  will  give  rise.  It  is  upon  this  same  principle, 
that  if  deciduous  plants  are  taken  from  the  ground  in  the 
summer,  they  are  put  into  pots  and  placed  in  a  hot-bed  to 
recover ;  not  for  the  sake  of  the  heat,  but  because  the  at- 
mosphere of  a  hot-bed  is  so  charged  with  humidity  that  per- 
spiration cannot  go  on,  so  that  the  vita.1  energies  of  the  plant 
instead  of  being  wasted  by  evaporation,  are  directed  to  the 
formation  of  new  mouths  by  which  to  feed. 

This  is  but  a  brief  outline  of  what  the  prhiciples  are  upon 
v/hich  the  common  operations  of  the  Fruit  Garden  depend  ; 
yet  it  is  hoped  that  it  may  not  be  without  its  use  in  calling 
attention  to  the  rationalia  of  what  may  seem  extremely  sim- 
ple and  well-understood  practices,  but  which  are  undoubt- 
edly neither  so  perfect,  nor  generally  so  skilfully  performed, 
as  to  be  incapable  of  amendment. 


C  H  A  P  T  E  R    I. 
ON   THE  CULTIVATION  OF  APPLES. 

Sect..  I.  —  Standard  Trees  for  Orchards, 

BY  THE  EDITOR. 

^^ropagatien. 

The  stocks  ri-*  es-cuy  for  this  purpose  shuiiu  o^^  iva^t:d 
from  the  seed,  which  may  be  procured  from  the  cider-miil. 
and  ought  to  be  sifted  out  of  the  pumice,  washed  clean 
and  dried,,  which  is  a  far  better  way  than  the  slovenly  mode 
of  using  the  pumice  and  seed  together,  as  is  sometimes 
done.  Early  in  die  spring,  or  as  soon  as  the  frost  is  out 
of  the  ground,  having  a  good  piece  of  ground  v/eli  dug 
and  prepared,  with  a  hoe  draw  shallow  drills  about  a  foot 
or  eighteen  inches  apart,  sow  the  seed  thin  and  even  in  the 
driils,  cover  in  the  drills  with  the  earth,  settling  it  well  down 


APPLES.  *  339 

with  the  feet ;    rake  the  bed  smooth :  afterwards  the  only 
care  will  be  to  keep  them  clean  from  weeds. 

The  next  spring  it  will  be  best  to  take  them  all  up,  shorten 
the  ends  of  the  roots,  and  sort  them,  so  as  to  have  them  as 
near  of  a  size  in  each  row  as  possible.  Having  the  nursery 
ground  ready,  proceed  to  plant  them  in  rows,  about  four 
feet  apart,  and  about  two  feet  from  plant  to  plant  in  the  row, 
here  they  may  remain  two  years,  and  the  only  care  required 
will  be  to  keep  them  free  from  weeds  until  they  are  fit  for 
grafting. 

Grafting. 

The  most  expeditious  mode  of  performing  this  operation 
in  the  nursery,  is  by  heading  the  stocks  down  to  the  ground, 
and  having  the  scions  of  such  sorts  as  are  required,  in  readi- 
ness, make  a  cut  in  the  stock,  first  sloping  it  off,  then  take 
the  scion  or  graft,  sloping  it  off  in  the  same  manner  so  as  to 
form  a  splice  ;  make  a  split  upwards  in  the  scion,  and  down- 
wards in  the  stock,  and  tongue  them  together,  f?o  that  the 
bark  of  the  graft  may  meet  and  join  well  with  the  bark  of 
the  stock  :  then  apply  a  string  of  bass  matting  around 
the  parts  so  joined  to  keep  them  together,  afterv/ards  with  a 
hoe  draw  up  the  earth  so  as  to  cover  the  place  of  contact 
with  the  mould. 

When  the  grafts  are  well  taken,  untie. the  string  before  it 
cuts  much  in  the  stock,  and  the  work  is  performed. 

This  operation  is  termed  u- hip^ grafting ;  and,  in  fact, 
every  other  species  of  grafting,  however  varied,  and  by  what- 
ever name  called,  is  nothing  more  in  reality  than  the  simple 
principle  of  cutting  oflT  a  piece  of  the  bark  of  the  stock  and  a 
piece  of  the  bark  of  the  graft,  tying  them  together,  and  ex- 
cluding the  external  air  from  the  wound  until  it  heals,  when 
by  a  natural  process  the  graft  will  be  united  to  the  stock. 

If  trees  require  to  be  grafted  to  a  standard  height,  the 
operation  and  the  principles  are  the  same,  only  some  graft- 
ing clay,  or  a  composition  of  wax,  rosin,  and  tallow,  must  be 
used  to  exclude  the  external  air.  As  many  sorts  of  compo- 
sitions have  been  proscribed,  my  impression  is  that  nothing 
more  is  required  than  to  exclude  the  air ;  whatever  answers 
this  purpose  best  is  all  that  is  required.  The  composition 
of  Forsyth,  Tof  which  so  much  has  been  said,)  I  admit,  is 
very  excellent ;  the  principle  article  of  the  composition,  viz. 
cow-dung,  was  known  hundreds  of  years  before  Forsyth 


^^^  '  APPLES. 

was  born,  and  applied  as  a  plaster  on  trees  from  which 
large  branches  had  been  cut  off:  it  forms  by  exposure  a 
crust  m  a  day  or  two ;  when  this  is  done  it  is  not  liable  to 
be  washed  away  until  the  wound  is  healed.  Mr.  Forsyth's 
addition  of  sifted  lime  rubbish  would  answer  a  good  pur- 
pose for  hardening  it  sooner  ;  the  bone-ashes  and  the  rest  of 
the  flourish  were  not  amiss  :  the  best  part  of  it,  how- 
ever, was  several  thousand  pounds  obtained  from  the  British 
House  of  Commons.  But  to  return  :  after  the  grafted  trees 
are  fit  to  transplant,  which  in  the  first  instance  will  be  two 
years,  and  in  the  other,  the  head  may  be  formed  at  once, 
and  transplanted  in  the  fall  or  spring  following,  where  they 
are  to  remam  for  fruiting.  —  Am.  Ed. 

There  are  only  two  kinds  of  stocks  on  which  it  is  desira- 
ble to  propagate  the  apple  :  the  first  is  that  for  our  most  vi-> 
gorous  and  hardy  sorts  for  orchard  planting,  as  before  de- 
scribed ;  the  second  for  our  more  tender  and  delicate  des- 
sert apples,  for  dwarf  trees,  and  espaliers,  for  the  garden. 
This  last  is  most  generally,  in  our  nurseries,  called  the  Pa- 
radise stock,  although  widely  different  from  the  Pomme 
Paradis  of  the  French,  a  sort  not  worth  growing  in  this, 
country.* 

In  the  cider  counties,  the  stock  is  generally  trained  up 
standard  high,  and  when  grown  sufficiently  large  for  the 
purpose,  it  is  grafted  the  height  at  which  it  is  intended  the 
head  of  the  tree  should  be  formed  :  this  is  generally  from 
seven  to  eight  feet  from  the  ground.  In  the  nurseries,  all 
the  apples  intended  for  standards  are  grafted  about  nine 
inches  high  only,  allowing  them  to  grow  up  standard  high, 
and  forming  the  head  upon  the  second  year's  shoot ;  but  in- 
stead of  grafting  them,  a  much  better  method  is  to  bud  them, 
as  they  make  much  better  trees  in  the  same  length  of  time. 

This  latter  practice  is  recommended  for  standards  only, 
as  I  have  always  found  grafted  plants  of  apples,  and  also 
those  of  pears,  plums,  and  cherries,  far  superior  for  dwarfs 
to  those  which  have  been  raised  from  buds. 

Transplanting. 

With  regard  to  pruning,  training,  and  general  manage- 
ment of  fruit  trees  of  every  description,  I  wish  it  to  be  fully 
understood,  that  they  cannot  be  removed  from  the  nursery 

*  See  the  note  on  these  stocks,  p.  342.  —  ^m.  Ed. 


APPLES.  341 

too  soon  after  the  wood  has  become  ripe,  and  the  leaves 
fallen  off;  for  between  this  time  and  the  winter  many  of 
them  will  make  fresh  roots,  and  be  prepared  to  push  forth 
their  young  shoots  with  much  more  vigour  in  the  spring, 
than  those  whose  transplanting  has  been  deferred  till  a  late 
period  of  the  season. 

It  should,  therefore,  be  constantly  borne  in  mind,  that 
where  the  greatest  success  is  desired  in  forming  new  plan- 
tations of  trees,  whether  in  the  orchard  or  the  garden,  such 
necessary  precautions  should  not  be  lost  sight  of,  in  order  to 
secure  it. 

The  first  step  to  be  taken,  in  order  to  the  accompUsh- 
ment  of  this  object,  is  an  early  and  effectual  preparation  of 
the  soil;  and  the  next,  an  early  transplanting  of  the  trees; 
the  rest  will  depend  upon  their  subsequent  management. 
On  this  latter  subject  I  shall  give  a  few  short,  and,  I  hope, 
intelligible  directions,  under  the  different  heads  as  they  oc- 
cur, in  addition  to  what  has  been  said  when  treating  of  their 
propagation. 

Open  Standards. 

Such  trees  as  are  intended  for  open  standards,  should  be 
young,  clean,  and  healthy ;  their  stems  should  be  straight, 
and  their  heads  should  consist  of  not  less  than  three,  nor 
more  than  four  branches,  equal  in  strength,  and  regularly 
placed  :  these  will  be  sufficient  to  form  the  principal  limbs, 
for  the  support  of  the  largest  heads  that  can  be  required. 

The  trees  should  be  staked  as  soon  as  planted,  in  order 
to  keep  them  upright,  and  to  secure  them  against  violent 
winds.  They  should  not  be  headed  down  the  first  year, 
nor  will  they  require  to  be  headed  down  afterwards,  in 
such  trees  whose  growth  is  upright ;  but  such  as  are  of  a 
pendent  growth  should  remain  till  they  are  well  established 
in  the  ground  ;  and  may  then  be  headed  down,  leaving  the 
branches  nine  or  twelve  inches  long  ;  when  the  young' shoots 
will  assume  a  more  upright  direction.  At  the  end  of 
the  year  these  should  be  thinned  out,  selecting  those 
which  are  the  best  placed  and  most  regular  in  their  growth 
for  forming  the  future  head.  After  this,  nothing  more  will 
be  necessary  than  to  look  them  over  from  time  to  time,  cut- 
ting out  carefully  any  superabundant  branches  which  may 
appear,  particularly  those  which  have  a  tendency  to  injure 
the  proper  figure  of  the  head,  or  are  likely  to  become 
29* 


342 


APPLES. 


Stronger  than  the  rest :  these  latter,  if  suffered  to  remain, 
will  injure  any  description  of  tree,  whether  it  be  a  standard, 
or  an  espalier. 


Sect.  II.  —  Open  Dwarfs  for  Gardens. 

Open  dwarfs  are  such  as  are  generally  planted  on  the  bor- 
ders, or  in  the  quarters  of  the  gai'den,  and  consist  of  such  as 
nre  intended  to  furnish  fruit  for  the  dessert  only  :  those  for 
the  kitchen  more  properly  belong  to  the  orchard  department. 
Besides,  open  dwarfs  should  consist  of  those  kinds  whose 
wood  is  short,  slender,  and  easily  kept  within  a  moderate 
compass :  this  latter  object  is  accompUshed  more  effectu- 
ally by  grafting  them  upon  the  Doiicin  stock.*  Trees  for 
this  purpose  should  have  their  branches  of  an  equal  strength  : 
those  which  have  been  grafted  one  year,  or  what  are  termed 
by  nurserymen  maiden  plants,  are  the  best ;  they  should 
not  be  cut  down  when  planted,  but  should  stand  a  year,  and 
then  be  headed  down  to  the  length  of  four  or  six  inches,  ac- 
cording to  their  strength ;  these  will  produce  three  or  four 
shoots  from  each  cut-down  branch,  which  will  be  sufficient 
to  form  a  head.  At  the  end  of  the  second  year,  two  or 
three  of  the  best  placed  of  these  from  each  branch  should 
be  selected,  and  shortened  back  to  nine,  twelve,  or  fifteen 
inches  each,  according  to  their  strength,  taking  care  to  keep 
the  head  perfectly  balanced,  (if  the  expression  may  be  allow- 
ed,) so  that  one  side  shall  not  be  higher  nor  more  numerous 
in  its  branches  than  the  other,  and  all  must  be  kept  as  near 
as  may  be  at  an  equal  distance  from  each  other.     If  this  re- 


*  The  stocks  on  which  Apples  should  be  budded  or  grafted  to  form  opc7i  Dwarfs 
or  Espaliers,  arc  the  two  following  : 

1.  The  Paradise  Apple.  This  is  a  very  dwarf  growing  tree.  Fruit  of  3l  me- 
dium  size,  round,  and  flattened  at  the  ends.  Eije  closed  and  sunk  in  an  even  basin. 
Stalk  slender,  sunk  in  a  deep  cavity.  Skin  a  light  yellow.  Flesh  soft  and  tender. 
Juice  sweet,  though  not  in  abundance. 

Ripe  about  the  middle  of  July. 

This  is  the  most  dwarf  Apple  known,  and  the  best  when  very  dwarf  treea  are  re- 
quired. 

3.  French  Paradise,  or  DorciN.  Frm'i  small.  Ripe  in  September.  A  sour 
useless  crab.  The  tree  or  shrub  grows  generally  to  the  height  of  eight  or  ten  feet, 
and  is  much  used  by  the  French  for  Dicarfs  and  Espaliers.  English  gardeners 
prefer  tlie  former,  particularly  for  small  gardens. 

Propagation.  Both  of  the  kinds  may  be  raised  by  layers,  cuttings,  or  suckers. 
The  two  first  modes  are  the  best.  Good  strong  layers  may  be  raised  fit  for  graft- 
ing, the  second  season.  The  cuttings  ought  to  be  of  two  years'  growth  before  they 
will  be  strong  enough  for  grafting  ;  care  must  be  taken  to  keep  them  perfectly  clean, 
taking  away  any  suckers  that  may  appear  ;  and  this  practice  must  be  always  at- 
tended to,  or  die  stocks  will  be  spoiled.  •^m.  Ed. 


AFlPLtSi  843 

gularity  in  forming  the  head  be  attended  to  and  effected  at 
first,  there  will  be  no  difficulty  in  keeping  it  so  afterwards, 
by  observing  either  to  prune  to  that  bud  immediately  on  the 
inside  next  to  the  centre  of  the  tree,  or  that  immediately  on 
the  outside.  By  this  means,  viewing  it  from  the  centre,  the 
branches  will  be  produced  in  a  perpendicular  line  from  the 
eye  ;  whereas,  if  pruned  to  a  bud  on  the  right  or  left  side  of 
the  branch,  the  young  shoot  will  be  produced  in  the  same 
direction  :  so  that  if  the  branches  formed  round  a  circle  be 
not  thus  pruned  to  the  eyes  on  the  right  successively,  or  the 
left  successively,  a  very  material  difference  will  be  found, 
and  the  regularity  of  the  tree  will  be  destroyed,  in  one  single 
year's  pruning;  which  may  be  readily  illustrated  thus  :  — 
Fix  on  four  branches,  either  in  a  direct  line,  or  to  a  circular 
hoop,  at  the  distance  of  eight  inches  from  each  other  :  let 
the  first  branch  on  the  left  be  called  o,  the  second  6,  the 
third  c,  the  fourth  d ;  head  down  a  to  the  left  hand  bud  ;  b 
to  the  right ;  c  to  the  left ;  and  d  to  the  right.  When  these 
have  grown  a  year,  those  between  b  and  c  will  be  only  six 
inches  apart,  while  those  between  o.  and  b  and  between  c 
and  d  will  be  ten  inches  :  thus  the  distances  now  are  not  as 
eight  to  eight,  but  as  six  to  ten  ;  which  would  require  two 
years'  pruning  in  a  contrary  direction  to  restore  the  head  to 
its  former  regularity  :  tind  it  must  not  be  forgotten  that  this 
system  of  pruning  will  hold  good  in  every  other  case. 

What  has  just  been  said,  has  reference  only  to  the  leading 
shoots,  which  are  always  produced  from  the  terminal  buds 
when  pruned,  and  which  alone  form  the  figure  and  beauty 
of  the  tree.  The  intermediate  space  must,  of  course,  be 
provided  for  at  the  same  time,  having  a  regard  to  the  num- 
ber of  branches  thus  employed,  that  they  do  not  crowd  each 
other.  On  the  contrary,  they  must  be  kept  thin,  and  perfect- 
ly open,  so  as  to  admit  plenty  of  sun  and  air,  without  which 
the  fruit  produced  will  be  small  and  good  for  but  little  :  the 
middle  of  the  tree,  indeed,  must  be  kept  quite  open  from  the 
first  to  the  last,  taking  care  that  all  the  surrounding  branches 
lead  outwards,  and  preserving  a  regular  distance  from  each 
other.  » 

In  pruning  the  supernumerary  shoots,  they  should  be  cut 
down  to  within  an  inch  of  the  bottom,  which  will  generally 
cause  the  surrounding  eyes  to  form  natural  blossom  spurs  ; 
but  where  the  tree  is  in  a  vigorous  state  of  growth,  branches 
will  probably  be  produced  instead  of  spurs  ;  if  so,  they  must 


344  APPLES. 

all  be  cut  out  close,  except  one,  which  must  be  shortened  asr 
before. 

In  all  the  winter  prunings,  care  must  be  taken  to  keep  the 
spurs  short  and  close,  none  of  which  should  at  any  time  ex- 
ceed three  inches  :  cutting  out  clean  all  the  blank  spurs, 
which  have  produced  fruit  the  previous  summer,  to  the  next 
perfect  bud  below. 

Should  canker  be  perceived  in  any  of  the  branches,  or 
older  Hmbs,  if  of  a  formidable  nature,  they  should,  at  this 
pruning,  be  cut  out  to  the  sound  wood,  where,  in  general, 
nature  will  have  provided  some  young  shoots  of  more  than 
usual  strength,  for  the  purpose  of  remedying  the  defect. 
When  canker  arises  from  some  accidental  cause,  such  as 
wounds,  it  may  be  overcome  by  early  attention ;  but  when 
it  arises  from  a  constitutional  disease,  amputation  is  the  only 
remedy  for  the  affected  part.  Should  it  break  out  on  an  ex- 
tended scale,  an  efficacious  remedy  will  be  sought  in  vain  — 
the  shortest  and  the  least  expensive,  will  be  to  root  up  the 
tree. 

These  appear  to  me  to  be  all  the  instructions  necessary 
to  be  observed  in  the  management  of  open  dwarfs  ;  they  are, 
at  least,  such  as  I  have  myself  pursued  for  many  years  ; 
and  I  have  found  ample  compensation,  not  only  in  abundant 
crops,  but  in  fine  and  perfect  specim^s  of  fruit. 


Sect.  III.  —  Espaliers. 

Espalier  trees  are  admirably  adapted  for  small  gardens, 
where  every  yard  of  room  is  of  consequence ;  and  in  large 
gardens  they  are  equally  valuable  with  the  open  dwarf. 

There  are  two  ways  of  forming  espaliers  :  the  most  com- 
mon is  that  of  training  the  two  sides  in  the  manner  of  hori- 
zontal wings :  this  method  always  leaves  the  centre  open, 
from  the  curvature  of  the  inner  branches,  which  gives  the 
tree  an  awkward  and  vacant  appearance.  The  other  method 
is  to  train  a  pei*pendicular  shoot  from  the  centre,  and  fur- 
nish the  sides  with  branches  at  right  angles  from  Ae  main 
stem  :  this  last  appears  to  me  the  most  simple,  and  the  best ; 
because  it  leaves  no  blank  in  the  tree,  and  is  the  most  easy 
to  be  accomplished. 

In  proceeding  to  form  a  tree  of  this  description,  select  a 
plant  of  one  year  old  from  the  graft,  with  three  even  shoots 
if  possible  :  when  planted,  place  five  short  stakes  in  the  line 


APPLES.  345 

the  espalier  is  intended  to  be  trained,  —  one  in  the  centre, 
and  two  on  each  side,  —  at  a  foot  distance  from  each  other ; 
training  the  centre  shoot  perpendicularly  to  the  centre  stake, 
and  the  two  side  shoots  horizontally  to  the  four  others  : 
these  must  be  kept  at  their  full  length  till  the  plant  has  been 
established  a  year.  If  it  then  appears  to  be  in  a  state  of  vi- 
gour, cut  back  the  three  branches  ;  the  two  side  ones  to  six 
inches,  and  the  centre  one  to  nine  or  ten.  When  the  young 
shoots  are  produced  from  these,  train  the  extreme  or  strong- 
est ones  from  each  of  the  side  branches  horizontally.  The 
centre  shoot  will  have  produced  three  shoots  at  least ;  the 
uppermost  of  which  must  be  continued  perpendicularly,  and 
the  two  next  beneath  trained  horizontally,  one  on  each  side. 
This  will  then  form  the  espalier.  This  process  must  be  con- 
tinued from  year  to  year  till  the  tree  has  arrived  at  its  in- 
tended height,  which  is  generally  about  five  feet. 

If  the  centre  shoot  produces  three  others  annually  when 
cut  down  to  nine  inches,  it  will  require  seven  years  to  com- 
plete the  seven  series  of  horizontal  branches :  but  some- 
times it  happens  that  the  centre  shoot  possesses  sufficient 
vigour  to  produce  two  series,  or  five  branches,  by  shorten- 
ing it  to  eighteen  inches  instead  of  nine  ;  if  so,  this  advan- 
tage may  be  seized. 

Should  the  tree,  after  having  been  planted  a  year,  not 
possess  sufficient  vigour  to  throw  out  three  shoots  from  the 
centre  branch,  all  the  three  branches  must  be  cut  back  to 
two  or  three  eyes,  and  a  single  shoot  trained  from  each  :  the 
year  following  proceed  as  directed  at  first :  this  will  cause 
a  delay  in  forming  the  tree. 

After  this,  the  horizontal  shoots  must  be  trained  at  length, 
shortening  the  supernumerary  ones  so  as  to  form  natural 
spurs,  as  directed  for  the  open  dwarfs  :  the  spurs,  also,  must 
be  treated  in  the  same  manner. 

In  training  the  espalier,  it  will  of  course  have  been  found 
necessary,  after  the  second  year,  to  increase  the  number,  as 
well  as  the  size,  of  the  stakes  :  they  should  be  clean  and 
straight,  regularly,  placed,  and  supplied  to  the  extent  re- 
quired by  the  tree. 


BY  THE  EDITOR. 

Trees  intended  for  espaliers  should  be  budded,  or  graft- 
ed, on  stocks  that  have  a  tendency  to  make  them  dwarf,  and 


346  APRICOTS. 

to  produce  fruit  at  a  much  shorter  period  of  time  than  they 
would  do  if  worked  on  the  free  stock,  and  are  intended  for 
the  garden  only.  Their  use  is  to  produce  a  great  variety  of 
fruit  on  a  small  compass  of  ground.  The  espalier  training 
is  calculated,  not  only  to  take  up  little  room,  but,  by  their 
mode  of  growing,  not  to  shade  the  ground  so  as  to  prevent 
the  growth  of  vegetables  in  the  other  parts  of  the  garden. 
Espaliers  are  formed  on  borders,  each  side  of  the  princi- 
pal walks,  running  through  the  garden  ;  these  borders  are 
about  seven  feet  wide,  a  row  of  posts  are  sunk  in  the  centre 
of  the  border  at  about  six  feet  apart,  set  by  a  line  all  thiough 
the  border,  the  tops  sawed  off  even  by  line.  Strips  of  lath 
are  nailed  to  the  posts,  which  may  be  about  a  foot  apart, 
making  seven  or  eight  strips,  and  forming  a  trellis,  to  which 
the  branches  are  tied,  spread  out  horizontally,  and  forming 
a  fan-hke  appearance.  By  good  management  they  make  a 
beautiful  appearance,  and  may  be  kept  covered  with  fruit 
with  proper  cultivation.  Such  kinds  of  fruit  as  are  of  a 
more  tender  and  delicate  nature  may  be  perfected  in  this 
way,  which  often  would  not  bear  on  the  ordinary  standard, 
where  they  could  not  have  the  same  protection. 


CHAPTER   II. 


CULTIVATION  OF  APRICOTS. 

Propagation. 

The  Apricot  is  budded  principally  upon  two  sorts  of 
stocks  :  the  Muscle  and  the  Common  Plum.  The  5reda, 
Orange,  Peach  Apricot,  Purple,  and  Royal,  are  those  ge- 
nerally budded  upon  the  Muscle  ;  and  although  the  Moor- 
park  is  for  the  most  part  budded  upon  the  common  Plum, 
on  which  it  takes  freely,  yet  I  am  persuaded  that  if  it  were 
budded  upon  the  Muscle,  the  trees  would  be  better,  last 
longer  in  a  state  of  health  and  vigour,  and  produce  their  fruit 
superior  both  in  size  and  quality. 


CHERRIES.  347 


BY  THE  EDITOR. 


Apricots  are  often  budded  in  this  country  on  peach  stocks  ; 
on  which  they  take  well,  and  grow  freely  ;  but  they  will  not 
hold  their  fruit  as  well,  nor  will  they  be  as  hardy,  and  long- 
lived  as  those  budded  on  good  Plum  stocks  :  a  tree  worked 
on  a  good  Plum  stock  is  worth  six  on  a  peach  stock.  For 
pruning,  training,  and  management,  of  open  dwarfs  stand- 
ards, or  espaliers,  see  the  directions  for  Peaches  ;  cis  Apri- 
cots, Peaches,  Nectarines,  and  Almonds,  produce  their  fruit 
on  the  shoots  of  the  former  season's  growth,  their  man- 
agement in  pruning  and  training  will  be  similar. 


CHAPTER    III. 


CULTIVATION  OF  CHERRIES. 


Propagation. 

Cherries  are  propagated  by  budding  and  grafting  upon  the 
small  Black  Cherry  stock.  Those  intended  for  standards 
are  always  worked  standard  high. 

In  the  nursery  it  ought  not  to  be  attempted  to  work 
dwarfs  among  standards,  except  on  those  stocks  which  have 
not  grown  up  sufficiently  high  for  the  purpose  of  standards, 
as  they  never  make  good  plants  when  overgrown  by  the 
upper  crop.  Dwarfs  are  at  all  times  the  best  when  grown 
by  themselves  ;  and  if  good  bedded  stocks  have  been  quar- 
tered out,  they  will  generally  be  fit  to  graft  v/hen  they  have 
been  planted  a  year. 

As  I  have  observed  before,  when  speaking  of  apples,  bud- 
ding is  not  to  be  recommended  for  dwarfs,  as  they  never 
make  such  good  plants  as  those  v/hich  have  been  grafted.. 

In  order,  therefore,  to  preserve  a  uniformity  in  a  quarter 
of  cherries,  and  to  grow  theTii  with  the  least  possible  waste, 
it  is  necessary  the  stocks  should  be  assorted  previously  to 
their  being  planted  out,  selecting  the  handsomest  and  best, 


348  CfiERRIES. 

and  as  nearly  of  a  size  as  possible  for  standards  ;  the  smaller 
and  less  handsome  ones  may  follow  in  the  quarter  to  be  em- 
ployed for  dwarfs.  By  pursuing  this  method  the  crop  of 
both  standards  and  dwarfs  will  be  regular,  and  much  better 
than  when  the  weak  plants  have  to  contend  with  the  strong, 
and  the  least  waste  will  in  all  cases  be  occasioned. 


Pruning  end  Training. 

Standard  cherries  for  the  orchard  require  the  same  man- 
agement, generally,  as  standard  apples,  and  the  same  me- 
thod may  be  pursued  as  directed  under  that  head ;  but  as 
the  former  of  these  are  more  generally  raised  from  buds  than 
from  grafts,  they  will  at  first  require  a  different  treatment, 
namely,  that  of  heading  them  down  the  first  year.  On  this 
account  they  ought  never  to  be  planted  later  than  the  end  of 
October,  or  the  middle  of  November :  this  early  planting 
will  enable  the  trees  to  make  fresh  roots  previously  to  the 
spring,  when,  in  April,  as  soon  as  the  buds  begin  to  break 
out,  they  should  be  headed  down  to  within  three  or  four 
inches  of  the  place  where  they  had  been  budded.  If  the 
trees  be  good,  there  will  be  a  sufficient  number  of  eyes  to 
j)roduce  as  many  shoots  as  will  be  required  to  furnish  the 
head  :  should  more  than  four  be  produced,  they  should  be 
reduced  to  this  number,  of  such  as  are  the  best  placed. 
These  must  be  allowed  to  extend  at  length  without  being 
shortened,  nothing  further  being  required  than  to  cut  out  su- 
perfluous shoots,  so  as  to  keep  the  head  uniform  and  hand- 
some. If  the  heads  of  young  trees  be  carefully  attended  to 
the  first  three  or  four  years,  they  will  rarely  get  into  confu- 
sion afterv/ards ;  they  must,  nevertheless,  be  looked  over 
frequently,  as  shoots  are  occasionally  produced,  through 
a  local  injury  of  the  branch,  which  may  require  to  be  re- 
moved. 

ESPALIER  CHERRIES. 

Espalier  cherries,  and  those  trained  against  the  wall,  re- 
quire precisely  the  same  management,  both  as  to  pruning 
and  training.  For  this  purpose,  trees  which  have  been  graft- 
ed are  always  to  be  preferred  to  those  which  have  been 
raised  from  buds :  they  must  be  cut  back  at  the  com- 
mencement, as  directed  for  Apricots  ;  but  the  branches, 
except  in  Morellos,  must  be  trained  horizontally  instead  of 


CHERRIES.  349 

obliquely,  and  always  continued  at  their  full  length.  In  Dukes 
and  Hearts  the  branches  should  be  eight  or  nine  inches 
apart,  beginning  at  the  bottom  of  the  tree,  and  continuing 
each  additional  shoot  in  a  parallel  direction,  till  the  number 
of  series  the  wall  will  permit  be  completed. 

This  mode  of  training  will  give  a  curved  direction,  more 
or  less,  after  the  first  two  or  three  on  each  side  have  been 
formed,  to  every  additional  shoot  before  it  gains  its  horizon- 
tal direction  ;  in  consequence  of  which,  lateral  shoots  must 
be  secured  from  the  last  series  in  their  ascent,  in  order  to 
fill  up  the  middle  of  the  tree. 

After  this  there  will  be  nothing  further  required  than  to 
cut  off  all  additional  shoots  as  they  are  produced,  to  within 
half  an  inch  from  whence  they  sprang  :  the  month  of  May 
will  be  soon  enough  for  the  first  pruning,  and  July  for  the 
second  ;  after  which  there  will  seldom  be  any  more  produ- 
ced in  that  year.  As  the  trees  acquire  age,  the  spurs  will 
advance  in  length  ;  but  these  must  be  kept  within  due  bounds 
by  cutting  them  out  v/henever  they  exceed  three  or  four 
inches  :  by  this  means  full-sized  and  perfect  specimens  of 
fruit  will  always  be  obtained. 

Mordlo  Cherries  require  a  difierent  mode  of  treatment : 
they  are  best  trained  obliquely,  in  the  fan  manner  :  their  fruit 
is  produced  from  the  last  year's  shoots,  and  upon  spurs  from 
the  older  branches  ;  but  the  younger  those  spurs,  the  finer 
the  fruit ;  so  that  all  spurs  above  two  years  old  ought  to  be 
removed. 

The  Morello  Cherry  produces  a  greater  number  of  shoots 
than  any  other  variety  under  similar  treatment.  This  in- 
duces many  gardeners  to  crowd  their  trees  with  double,  and 
sometimes  triple,  the  number  of  branches  which  they  ought 
to  have,  to  the  great  injury  of  the  fruit,  without  adding  in 
the  least  either  to  the  bulk  or  weight  of  the  crop. 

In  assigning  some  limit  to  this  practice,  I  would  recom- 
mend, that  none  of  the  branches  should  be  trained  nearer 
to  each  other  than  three  inches,  and  from  that  to  four  and 
five,  continuing  the  out-leaders  at  full  length,  as  also  those 
which  follow  at  different  distances  ;  insuring  at  intervals  in 
every  part  of  the  tree  a  supply  of  young  wood  to  succeed 
the  extreme  leaders.  When  the  trees  have  attained  their 
full  size,  these  leaders  should  be  cut  out  annually,  in  the 
^vinter  pruning,  in  order  to  make  room  for  the  next  succeed- 
ing branches.  By  this  means  the  tree  will  alway  be[  kept 
30 


350 


within  its  proper  limits,  and  possess  strength  and  vigour  to 
support  and  mature  a  heavy  and  abundant  crop.  Other  par- 
ticulars will  be  found  where  the  Morello  Cherry  is  descri- 
bed.     See  page  lOl."^ 


CHAPTER     IV. 
CULTIVATION  OF  FIGS. 

Propagation. 

Figs  are  propagated  by  cuttings,  and  by  layers  :  the  lat- 
ter method  is  the  best,  as  plants  at  the  end  of  a  year  are  fit 
to  take  up  from  the  stools,  and  to  plant  out  where  they  are 
intended  to  remain. 

Cuttings  taken  from  plants  where  layers  cannot  be  ad- 
mitted, may  be  planted  singly  in  pots,  and  placed  under  a 
frame,  in  a  gentle  heat,  in  March,  and  they  will  make  good 
plants  at  the  end  of  the  year. 

PRUNING    AND    TRAINING.      . 

There  is  no  description  of  fruit  tree  more  easy  to  manage 
in  its  formation  than  the  Fig :  it  produces  shoots  in  abun- 
dance, and  they  grow  readily  and  luxuriantly  in  every  direc- 
tion. 

This  being  the  case,  it  is  not  very  material  whether  the 
plant  be  particularly  handsome  when  it  is  first  planted  out, 
provided  it  be  clean,  strong,  and  well  rooted.  Should  there 
be  any  suckers  rising  up  from  the  root,  as  there  generally 
will  be  when  the  plants  have  been  raised  from  suckers,  they 
must  be  carefully  removed,  cutting  them  clean  off  at  th© 
place  where  they  are  produced. 

If  the  plant  be  put  out  in  the  autumn,  it  must  be  protected 
by  some  light  dry  covering,  to  prevent  its  head  being  injured 
by  frost ;  and  it  must  also  be  well  mulched  to  secure  its 
roots.     It  is,  however,  sufficiently  early  to  plant  the  Fig  in 

*  Morello  Cherries  are  often  trained  on  the  north  side  of  the  wall  or  fence,  in  or- 
der to  have  the  fruit  rery  late.  jlm.   Ed. 


FIGS.  351 

March  ;  and  the  latter  end  of  April  it  may  be  trained  to  the 
wall,  if  the  head  be  large  enough  and  sufficiently  handsome  : 
if  not,  it  should  be  headed  down  withhi  nine  inches  of  the 
ground,  in  order  to  its  forming  a  new  head.  Should  the 
plant  be  strong,  it  will,  after  this,  throw  up  six  or  eight 
shoots  :  these  must  be  trained  obliquely,  at  regular  distances, 
from  one  side  to  the  other,  and  continued  till  the  autumn. 
Previously  to  the  frost  setting  in,  the  top  must  again  be  pro- 
tected, and  the  ground  mulched  as  before. 

BY    THE    EDITOR. 

Cultivation  of  Figs  in  the  Southern  States. 

In  the  Carolinas,  Georgia  and  Florida,  Figs  may  be  ob- 
tained in  the  greatest  perfection,  and  of  the  best  quality ; 
and  I  would  particularly  direct  the  attention  of  the  new  emi- 
grants to  the  fine  climate  of  Florida  to  that  of  procuring  the 
whole  collection  of  Figs.  They  can  be  raised  as  common 
standard  trees,  and  all  the  care  necessary  would  be,  to  keep 
the  trp.p.s  thinnprl  ont  and  trimmed  to  a  handsome  head. 
Quantities  of  dried  figs  are  imported  here  every  year,  when 
all  the  northern  and  eastern  markets  might  be  supplied  from 
Florida,  v/ith  little  more  trouble  than  picking,  drying,  and 
packing  them  up.  They  v.^iil,  with  attention,  no  doubt,  soon 
prove  an  article  of  commerce  in  Florida. 

Cultivation  oj  Figs  in  the  JYorthern  and  Eastern  States, 

In  all  parts  of  the  United  States,  the  summers  are  suffi- 
cient to  bring  the  fruit  to  maturity,  but  our  winters  are  too 
severe  for  them,  they  must  be  protected  ;  and  as  they  pro- 
duce fruit  entirely  on  the  shoots  of  the  last  season,  if  severe 
frosts  cut  them  down,  of  course  no  fruit  can  be  expected.  If 
the  trees  are  formed  in  Espalier^  against  a  warm  fence,  they 
may  be  protected  with  mats  and  straw,  covering  them  pretty 
thick  during  the  winter.  This,  however,  is  rather  a  trouble- 
some method,  and  not  always  attended  with  success.  To 
have  figs  in  perfection,  the  best  plan  would  be  to  make  a 
sunken  pit,  about  six  feet  wide ;  the  ground  being  dug  out 
to  the  depth  of  four  feet,  the  back  wall  may  be  made  either 
of  stone  or  brick,  raised  about  seven  feet  high  ;  the  front  wall 
about  four  feet,  or  just  above  the  surface,  with  rafters  to 


352  GOOSEBERRIES. 

slope  from  the  back  to  the  front  wall,  and  sashes  or  boards 
to  be  laid.on  in  the  winter,  and  taken  away  in  the  spring. 

In  such  a  pit  as  this.  Figs  may  be  raised  in  the  greatest 
perfection.  Here  also  maybe  kept  Oranges,  Lemons,  &c., 
without  any  artificial  heat,  and  with  little  trouble,  except 
that  of  training  and  priming  the  trees,  and  manuring  the  bor- 
der>very  spring.  A  high,  dry  situation,  open  to  the  south, 
would  be  the  most  ehgible. 


CHAPTER    V 


CULTIVATION  OF  GOOSEBERRIES. 

Propagation. 

Gooseberries  are  propagated  by  cuttings ;  but  where 
strong  cuttings  cannot  be  obtained,  shorter  ones  of  six  inches 
in  length  will  be  sufficient,  planting  thein  so  that  the  two  up- 
per eyes  only  are  above  the  surface  of  the  bed :  these  will 
generally  produce  two  shoots  each,  the  strongest  of  which, 
at  the  end  of  the  year,  may  be  selected  to  form  the  stem  of 
the  plant,  and  shortened  to  the  desired  height.  If  one  or 
two  small  cuttings  only  can  be  obtained  from  a  plant  for  pro- 
pagation, short  lengths  of  three  inches  each,  including  the 
extremity,  may  be  planted  with  success,  under  a  hand-glass, 
leaving  only  one  eye  above  the  surface  ;  or,  which  is  better, 
level  with  the  surface :  the  month  of  October  is  the  best 
time  for  this  purpose. 

In  order  to  have  fine,  well-flavoured  fruit,  the  bushes  must 
be  planted  in  a  good  soil  and  a  favourable  situation,  kept  in 
a  state  of  vigour,  and  thin  of  wood  by  annual  prunings,  so 
as  to  admit  plenty  of  sun,  and  a  free  circulation  of  air. 

The  largest  berries  are  grown  on  vigorous  young  bushes, 
which  have  not  more  than  five  or  six  branches,  and  allowing 
only  two  or  three  berries  to  grow  on  each,  or  indeed  only 
one  berry  on  each  :  the  latter  are  invariably  those  which 
have  carried  off"  the  best  prize.  In  dry  hot  weather,  the 
plants  must  be  supplied  with  water,  and  the  fruit  shaded 
from  the  sun  for  a  few  hours  in  the  middle  of  the  day. 


GOOSEBERRIES  AND  CURRANTS.  353 


Cultivation  of  Gooseberries  and  Currants. 

Gooseberries  and  Currants,  when  planted  in  the  open 
quarters  of  a  garden,  require  similar  treatment ;  therefore 
such  directions  as  are  given  for  one  may  be  strictly  applied 
to  the  other,  with  but  a  very  trifling  deviation. 

In  the  quarters  where  the  young  bushes  have  established 
themselves,  and  made  some  vigorous  shoots,  the  best  placed 
of  those  should  be  selected  to  form  the  head  :  four  shoots 
will  be  sufficient  to  begin  with;  these  should  be  pruned 
back  to  six  or  nine  inches,  according  to  their  strength  and 
line  of  direction,  from  each  of  which  three  or  four  may  be 
expected  for  another  year.  When  these  are  pruned  at  the 
end  of  the  second  year,  two  of  the  best  placed  shoots  from 
each  must  be  selected,  and  pruned  back  to  six  or  nine  inches 
as  before,  cutting  the  others  out  close  to  the  mother  branch, 
thereby  preventing  the  production  of  an  unnecessary  and 
useless  number  of  shoots. 

In  the  third  winter,  according  to  this  method,  each  young 
bush  v/ill  have  eight  shoots  when  pruned,  which  will  be  suf- 
ficient to  form  the  principal  limbs  of  the  full  grown  head. 

In  the  fourth  winter's  pruning,  the  strongest  and  best 
placed  shoot  only  should  be  retained  from  each  branch,  and 
that  one  pointing  the  most  directly  outwards,  shortening  it 
to  six  or  nine  inches  as  before,  and  cutting  off  close  all  the 
rest :  this  will  give  much  more  room  to  the  branches,  and 
produce  a  more  open  and  handsome  head,  than  if  two  shoots 
had  been  retained  to  each  branch  as  before. 

In  the  fifth  pruning,  should  the  head  require  a  greater  sup- 
'  ply  of  branches,  two  shoots  may  be  left,  in  the  same  man- 
ner as  in  the  second  and  third  year ;  and  this  practice  may 
be  continued,  leaving  either  one  or  two  shoots  to  each 
branch,  as  occasion  may  require,  so  long  as  the  bush  stands. 
It  must,  however,  be  observed,  that  the  older  the  bushes 
are,  the  smaller  will  be  their  leading  shoots  :  these,  of 
course,  must  be  shortened  in  proportion  accordingly  ;  so 
that  a  bush  of  fifteen  or  twenty  years'  standing  will  rarely 
require  its  extreme  shoot  to  be  left  more  than  six  inches  in 
length. 

Currants,  when  planted  as  open  bushes,  require  a  man- 
agement but  Uttle  differing  from  that  of  the  gooseberry : 
this  consists,  chiefly,  in  leaving  their  shoots  at  a  greater 
length  in  the  annual  prunings.     In  the  dessert,  the  largest 

30* 


354  GRAPES. 

bunches  have  always  the  best  appearance,  and  it  rarely  hap- 
pens that  they  are  not  the  best. 

To  obtain  these,  the  bushes  inust  be  kept  very  thin  of 
wood,  clearing  away  all  young  shoots  from  the  middle,  as 
they  are  produced,  and  tlunning  out  the  spurs,  leaving  those 
only  which  are  young,  and  at  a  few  inches  distance  from 
each  other.  The  large  white  crystal  Currant,  thus  managed, 
will  sometimes  produce  bunches  containing  from  twenty- 
five  to  thirty  berries  each. 

When  a  plant  has  been  completed  in  this  way,  it  may  be 
kept  in  full  bearing  for  several  years,  from  its  spurs  alone, 
the  best  of  which,  it  must  be  remembered,  furnish  the  finest 
fruit. 


CHAPTER   VI. 
CULTIVATION  OF  GRAPES. 

Propagation, 

BY    LAYERS. 

Vines  are  propagated  by  laying  them  down  in  pots  ;  by 
cuttings  ;  and  by  buds,  or  single  eyes.  The  first  method  is 
the  most  expeditious,  and  the  one  most  generally  adopted 
in  the  nurseries  :  and  where  the  shoots  can  be  planted  out 
against  a  south  wall,  in  order  to  the  better  ripening  of  the 
wood,  especially  of  those  sorts  which  are  tender,  it  is  pre- 
ferable to  the  others,  because  it  furnishes  fine  strong  plants 
at  the  end  of  the  first  year.  There  are  several  ways  of  lay- 
ing down  the  vine  :  the  one  I  have  practised,  and  which  has 
always  produced  as  good  plants  as  I  could  desire,  is  to  com- 
mence the  operation  as  soon  as  the  leaves  have  fallen  off 
the  vines.  For  the  strong  grovving  sorts,  pots  of  Cast  six- 
teen may  be  used  ;*  and  for  the  weaker  growers  those  of 
twenty-four.  Having  prepared  some  good  mould,  cover 
the  hole  at  the  bottom  with  a  large  piece  of  potsherd,  and  fill 

*Pots  about  6  inches  wide,  by  Cinches  deep,  inside  measure. — Ed. 


GRAPES.  365 

it  three  parts  full :  sink  it  about  two  inches  below  the  sur- 
face of  the  soil,  at  two  or  three  feet  distance  from  the  stole, 
according  to  the  strength  and  length  of  the  layer.  Pre- 
viously to  its  being  laid  down,  take  the  shoot  firmly  in  one  or 
both  hands,  near  the  bottom ;  and  give  it  a  t\\dst,  half  or 
three-quarters  round,  till  you  find  it  give  way  by  splitting 
longitudinally  along  the  pith.  This  will  not  pass  further 
upwards  than  the  lower  hand,  and  it  is  not  intended  it  should 
extend  more  than  a  foot  or  eighteen  inches  from  the  stole ; 
the  pui-pose  of  which  is,  to  cause  the  layer  to  bend  nearly 
flat  at  the  neck  next  the  plant,  and  to  check  the  too  great 
influx  of  sap  from  the  stole  to  the  layer  when  it  begins  to 
grow.  The  shoot  must  now  be  bent  carefully,  and  placed 
in  the  pot,  so  that  two  or  three  joints  remain  within  it,  keep- 
ing the  top  as  nearly  perpendicular  as  you  can  ;  cover  it  up 
with  the  prepared  mould,  and  press  it  firmly,  to  keep  the 
layer  from  springing  out  of  the  pot.  It  must  now  be  short- 
ened, leaving  two  eyes  only  above  the  surface,  and  covered 
up  with  the  mould  round  the  stole  to  the  depth  of  the  two 
inches  mentioned  before  :  in  like  manner  proceed  till  all  the 
layers  are  put  down. 

In  the  spring,  when  they  have  grown  nine  or  twelve  inches, 
they  should  be  staked,  tying  the  two  shoots  of  each  layer  to 
the  stake,  cutting  off  all  the  other  shoots  which  are  produced 
upon  the  ben5er  between  the  stole  and  the  pot.  When  the 
shoots  have  attained  the  height  of  two  or  three  feet,  the  up- 
permost shoot  must  be  cut  off,  leaving  the  lower  one  only, 
training  it  up  from  time  to  time  till  it  reaches  the  top  of  the 
stake,  which  need  not  be  more  than  six  feet  at  the  most, 
when  it  must  be  stopped  :  all  the  tendrils,  as  they  are  pro- 
duced, should  be  cut  off  close  ;  and  when  lateral  shoots  are 
produced,  they  must  be  shortened,  leaving  only  one  eye  to 
each.  When  the  main  shoot  has  been  shortened  some  time, 
it  will  cause  two  or  three  of  the  uppermost  eyes  to  push  out 
into  shoots  :  these  must  be  shortened  to  two  eyes  each, 
which,  from  the  vigour  of  the  plant,  will,  probably,  push 
these  lateral  eyes  into  shoots  like  the  former ;  but  this  will 
be  the  means  of  preserving  all  the  lower  eyes,  which  would 
otherwise  have  been  converted  into  branches.  When  the 
plants  have  nearly  finished  their  summer's  growth,  the  mid- 
dle or  towards  the  end  of  September,  all  the  laterals  which 
had  before  been  shortened  only,  should  be  cut  off  close  to 
the  stem,  which  will  not  only  give  strength  to  the  buds,  but 
admit  the  sun  so  as  to  ripen  the  wood  more  perfectly.    Wh^n 


356  GRAPES. 

the  growth  is  complete,  those  eyes  which  had  been  converted 
into  branches  at  the  extremity,  being  useless,  may  now  be 
dispensed  with,  and  the  stem  may  be  headed  down  to  the 
first  sound  bud,  and  the  plant  will  be  complete. 

By  Cuttings. 

In  raising  vines  from  cuttings,  those  which  are  furnished 
with  two  eyes  each  will  be  sufficiently  long  for  the  purpose  ; 
the  lower  part  should  be  transversely  cut  close  to  the  bud. 
They  should  be  planted  singly  in  small  pots,  filled  with  good 
mould,  leaving  the  upper  eye  rather  below  the  surface  than 
above  it.  The  pots  should  be  placed  either  in  the  stove  or 
in  a  hotbed,  early  in  February,  allowing  the  plants  room  as 
they  advance  in  height,  and  shifting  them  into  larger-sized 
pots  when  they  have  filled  the  first  with  roots. 

By  Single  Eyes. 

Vines  raised  from  single  eyes  require  the  same  manage- 
ment as  those  from  cuttings,  beginning  only  with  a  smaller- 
sized  pot,  and  removing  them  into  others  as  they  acquire 
strength  and  require  room. 

Pruning  and  Training. 

Several  methods  have  been  recommended  by  authors  for 
the  pruning  and  management  of  vines,  each  of  which  is  sup- 
posed to  possess  some  particular  merit ;  and  as  the  ulti- 
mate object,  in  all  cases,  must  be  supposed  to  be  that  of  a 
large  crop  of  good  fruit,  it  is  material  to  consider  how  and 
by  v/hat  means  this  is  to  be  obtained,  and  also  what  descrip- 
tion of  crop  when  it  is  obtained,  whether  that  of  a  large 
number  of  bunches,  or  a  number  of  large  bunches,  the 
weight  of  the  whole  being  the  same. 

I  have  myself  ever  been  an  advocate  for  large  fruit,  or  the 
largest  size  to  which  any  particular  fruit  usually  attains,  be- 
ing fully  satisfied  that  the  value  of  fruit  is  more  to  be  esti- 
mated by  its  individual  bulk  or  weight,  than  by  the  number 
of  its  individuals  composing  that  weight. 


GBAPES.  357 


VINERY. 


The  attainment  then,  of  fine  grapes  can  only  be  accom- 
plished by  having  the  vine  in  a  vigorous  and  flourishing  state. 
In  the  vinery,  and  as  soon  as  the  vines  are  planted  out,  one 
good  shoot  must  be  trained  to  each  rafter,  or  other  place 
intended  for  its  support ;  and  at  the  end  of  the  year,  or  as 
soon  as  the  leaves  are  fallen  off,  it  should  be  cut  down  to 
the  bottom  of  the  rafter.  In  the  spring  the  two  uppermost 
shoots  must  be  trained  at  length,  cutting  off  any  other  which 
may  be  produced  from  the  lower  eyes. 

When  these  two  shoots  have  cast  their  leaves  in  the  au- 
tumn, one  of  them  should  be  cut  down  to  two  eyes,  leaving 
the  other  shoot  to  ten,  twelve,  or  fifteen  eyes  according  to  its 
strength. 

This,  according  to  Mr.  Speechley's  method,  is  the  com- 
mencement of  an  alternate  system  of  fruiting  one  shoot  this 
year,  to  be  cut  down  for  the  purpose  of  furnishing  a  supply 
for  the  next. 

If  the  number  of  eyes  left  upon  the  long  shoot  be  not  too 
great,  th^y  will  all  push  and  show  fruit,  one  or  two  bunches 
from  each  eye  ;  which,  for  the  first  crop,  had  better  perhaps 
be  reduced  to  one,  and  this  at  the  time  after  the  berries  are 
set,  as  it  will  then  be  seen  which  is  likely  to  form  the  best 
bimch,  leaving  that,  and  rutting  the  other  away,  stopping 
the  shoot  at  the  same  time  two  joints  above  the  fruit.  The 
uppermost  eye  will  push  again,  which  must  be  treated  as 
described  before  for  laterals. 

When  the  berries  are  as  large  as  small  peas,  they  must 
be  thinned  out  by  the  scissors  :  this  operation  must  be  re- 
peated as  they  advance  in  size,  taking  care  to  cut  out  the  in- 
terior ones,  and  leaving  the  outermost.  This  practice  will, 
in  all  cases,  give  the  greatest  dimensions  of  which  the  bunch 
is  capable.  When  the  bunch  is  a  shouldered  one,  the  shoul- 
ders should  be  expanded  and  supported  by  strings,  and  when 
finally  thinned  out,  the  berries  should  be  kept  at  such  a  dis- 
tance as  not  only  not  to  touch  each  other,  but  to  have  some 
considerable  space  between  them.  By  this  means  the  ber- 
ries will  not  only  acquire  the  greatest  possible  size,  but  the 
highest  degree  of  both  colour  and  flavour:  besides  this, 
any  bunch  of  grapes,  deprived  of  one  third  of  its  original 
number  of  berries,  by  judicious  and  timely  thinning,  will 
weigh  fully  as  much  when  matured,  if  not  much  more,  than 


358 


GRAPES. 


it  would  have  done  had  it  been  left  in  a  state  of  nature,  to 
say  nothing  of  its  vastly  superior  quality ;  the  interior  and 
exterior  berries  possessing  an  equal  degree  of  both  colour 
and  flavour.  The  fellow  shoot,  wliich  had  been  cut  down 
to  two  eyes,  will  have  sent  forth  two  shoots,  which  must  be 
treated  in  the  same  manner  as  directed  for  the  first  two  in 
the  preceding  summer. 

In  the  autumn  pruning,  when  the  leaves  are  fallen,  the 
shoot  which  produced  the  fruit  must  be  cut  out,  leaving 
the  two  young  shoots  only,  which  are  to  be  treated  precisely 
as  those  had  been  before,  except  leaving  the  long  shoot  with 
a  few  more  eyes,  in  consequence  of  the  increased  strength 
of  the  plant ;  and  allowing,  perhaps,  two  bunches  to  remain 
from  each  eye,  instead  of-reducing  them  to  one. 

This  mode  of  pruning  and  training  is  applicable  principal- 
ly to  those  houses  where  the  rafters  only  are  to  be  occupied 
by  the  vine,  or  where  other  crops  are  cultivated  in  the  body 
of  the  house  ;  but  when  it  is  intended  to  occupy  the  whole 
roof,  this  system  may  still  be  adopted,  by  extending  the  vine 
on  each  side  of  the  rafter,  till  it  meets  that  from  the  adjoin- 
ing one  ;  or  the  vine  may  be  divided  .at  the  bottom  of  the 
rafter,  on  its  first  training,  and  formprl  with  iwn  principals 
on  each  side,  making  four  principals  to  each  vine.  If,  how- 
ever, the.  vines  should  consist  of  the  larger-fruited  class, 
such  as  Muscat  of  Alexandria,  Black  Hamburgh,  or  Syrian, 

&c.,  one  principal  on  thp.  rafto.r,  and  onF>  on  each  side  will  be 

much  better  than  more.  It  may  likewise  be  necessary  to 
extend  this  system  still  further,  where  the  house  is  large, 
and  has  a  great  length  of  rafter,  which  may  be  done  by  form- 
ing a  second  series  one  half  the  way  up  the  rafter ;  by  this 
means  a  crop  will  be  obtained  under  the  upper  as  well  as  the 
lower  part  of  the  roof. 

Vines  against  the  open  ivall,  or  trellis. 

In  the  management  of  Vines  against  the  common  wall, 
where  it  is  intended  to  be  wholly  occupied  for  grapes,  I 
should  recommend  a  somewhat  similar  method  of  pruning 
and  training  to  be  adopted  as  that  under  glass  ;  with  this  dif- 
ference, that  instead  of  cutting  down  alternately  for  two 
shoots,  one  only  will  be  required. 

The  vines  should  be  planted  at  six  feet  apart,  and  sup- 
posing the  young  plant  to  have  one  good  and  vigorous  shoot, 
it  must  be  cut  down  to  three  or  four  eyes.     As  soon  as  the 


GRAPES.  359 

young  shoots  are  long  enough  to  nail  to  the  wall,  two  of  the 
best  must  be  selected,  and  trained  horizontally  within  nine 
inches  of  the  ground  :  when  each  shoot  has  extended  two 
feet  and  a  half  from  the  stem,  it  must  be  trained  in  a  pei-pen- 
dicular  direction  for  two  or  three  feet  according  to  its 
strength,  when  it  must  be  stopped,  and  such  lateral  shoots 
as  may  be  produced  after  that  time,  must  be  treated  as  di- 
rected before. 

In  the  autumn,  when  the  leaves  are  fallen,  each  shoot 
should  be  pinned  back  to  the  horizontal  hne  where  it  had 
turned  upwards,  thus  leaving  a  foot  between  the  extremities 
of  each  vine. 

As  soon  as  the  young  shoots  are  long  enough,  three  must 
be  selected  from  each  shoot  at  a  foot  distance  from  each 
other :  one  at  the  extremity,  another  a  foot  from  that,  and 
a  third  within  six  inches  of  the  stem  where  it  had  been  first 
headed  down ;  these  must  be  trained  perpendicularly,  and 
if  each  plant  has  furnished  its  six  shoots,  they  will  be  a  foot 
from  each  other  the  whole  length  of  the  wall.  When  they 
have  attained  a  height  of  four  feet  they  must  be  stopped,  and 
not  suffered  to  extend  further  that  season. 

This  mode  of  arrangement  is  by  far  the  most  perfect  of 
any  that  I  have  seen ;  and  when  the  vines  have  extended 
some  way  up  the  wall,  they  will  make  a  very  neat  and  uni- 
form appearance,  nor  will  they  be  less  so  at  any  future 
period. 

If  the  vines  should  be  weak  when  first  planted  out,  it  will 
be  better  to  cut  them  down  to  two  eyes,  and  select  the  best 
shoot  from  each,  which  should  be  trained  perpendicularly 
the  first  year :  during  this  time  the  plants  will  have  got  firm 
hold  of  the  soil,  and  may  be  pi'oceeded  with  as  directed  be- 
fore. 

In  the  next  autumn  pruning,  every  alternate  shoot  must 
be  cut  down  to  two  eyes,  and  the  others  left  two  or  three 
feet,  according  to  their  strength,  for  fruit.  Should  these 
produce  more  than  half  a  dozen  bunches  each,  it  would  bo 
better  to  reduce  them  to  this  number,  as  eighteen  bunches 
will  be  as  many  as  any  one  of  the  plants,  at  this  age,  ought 
to  be  allowed  to  bear.  The  intermediate  shoots  which  had 
been  cut  down  to  two  eyes,  will  produce  two  shoots,  the 
best  of  which  only  must  remain,  and  be  trained  upright  for 
fruit  the  following  year,  when  it  may  be  left  five  or  six  feet, 
and  those  which  produced  fruit  cut  down  to  two  eyes,  the 


360  GRAPES. 

same  as  before  ;  thus  having,  every  aUernate  year,  wood 
and  fruit  from  the  same  part  of  the  horizontal  hmb. 

BY  THE  EDITOR. 

In  the  former  part  of  this  work,  (page  155,)  I  have  stated 
some  of  the  difficuhies  attending  the  cultivation  of  Euro- 
pean Grapes.  In  the  cities  of  New-York,  Philadelphia, 
and  Baltimore,  the  White  Sweet  Water,  White  Muscadine, 
Black  Hamburgh,  Black  Prince,  and  most  of  the  finer  sorts 
of  European  Grapca  thrive  well,  and  bear  fruit  with  but 
common  care ;  but  generally,  all  through  the  country,  the 
safest  method  seems  to  be,  to  prune  the  vines  in  Novem- 
ber, bringing  down  the  branches,  and  covering,  them  with 
mould  to  keep  them  during  winter.  In  the  spring  of  the 
year  they  are  brought  up  again,  and  tied  to  the  trellis,  or 
nailed  to  the  wall,  at  the  same  time  digging  in  some  good 
rotten  manure.  The  American  Grapes  do  not  require  this 
protection. 

A  SELECTION  OF  GRAPES  FOR  A  VINERY. 


1. 

Alicant. 

29. 

Poonah. 

2. 

Black  Corinth. 

30. 

Purple  Frontignan. 

45. 

Genuine  Tokay. 

33. 

Red  Frontignan. 

47. 

Malmsey  Muscadine. 

36. 

Red  Muscadel. 

3. 

Black  Damascus. 

37. 

Red   Muscat  of   Alex- 

4. 

Black  Frontignan. 

andria. 

10. 

Black  Muscadel. 

49. 

Royal  Muscadine. 

11. 

Black  Muscadine. 

50. 

Syrian. 

13. 

Black  Raisin. 

^1. 

Verdelho. 

18. 

Frankenthal. 

53. 

White  Corinth. 

19. 

Large  Black  Cluster. 

64. 

White  Frontignan. 

21. 

Saint  Peters. 

55. 

W^hite  Hamburgh. 

26. 

Grizzly  Frontignan. 

59. 

White  Muscat  of  Alex- 

28. 

Lombardy. 

andria. 

A  SELECTION  OF  GRAPES  FOR  AN  OPEN  TRELLIS. 

[^Those  marked  *   are  American  Grapes.~\ 

6.  Black  Hamburgh.  14.  Black  Sweet  Waaler. 

9.  Black  Morillon.  16.  Early  Black  July. 

12.  Black  Prince.  17.  Esperione. 


MULBERRIES. 


361 


-22.   The  Miller  Burgundy. 
23.  Cambridge  Botanic  Gar- 
den Grape,      [ble. 
26.   Langford's    Incompara- 
31.   Raisin  des  Carmes. 
*Clifton's. 
*Elkton. 

35.  Red  Hamburgh. 
43.  Ciotat. 
58.  White  Muscadine. 


48.  Pitmaston  White  Clus- 
ter. 

61.  White  Sweet  Water. 

62.  Aleppo. 
^Isabella. 
*Scuppernon. 
*SchuylkilI  Muscadel. 
*Bland's  Grape. 
*Luffborough. 
^Gilbert's  White  Shongo. 


CHAPTER    VII 


CULTIVATION  OF  MULBERRIES. 


BY  THE  EDITOR. 


Propagation. 

At  page  156  directions  are  given  for  propagating  the 
Black  Mulberry  from  layers  ;  any  of  the  kinds  may  bo 
propagated  in  the  same  way  ;  but  as  the  White  JMulberry, 
the  Chinese  Mulberry^  and  other  kinds  may  be  required 
to  be  raised  in  large  quantities  for  silk-worm  feeding, 
seeds  may  be  procured  of  the  common  White  Mulberry, 
and  sowed  in  very  shallow  drills,  on  a  good  piece  of 
well-prepared  land,  and  raised  by  thousands.  The  next  sea- 
son, these  may  be  transplanted  out  in  nursery  rows  as  di- 
rected for  apples  ;  and  when  of  a  proper  size  they  may  be 
grafted,  or  budded,  with  the  varieties  required.  By  this 
mode,  acres  of  them  may  be  obtained  in  a  short  time  ;  they 
take  by  budding  as  freely  as  the  peach,  and  this  is  proba- 
bly the  most  expeditious  way  of  getting  a  large  stock  oftheni 
at  once. 


31 


262  OLIVES. 


C  H  A  P  T  E  R    V  1 11 . 

CULTIVATION  OF  OLIVESi 
BY  THE  EDITOR* 

The  Olive  tree,  as  far  as  we  are  concerned  in  the  northern 
antl  eastern  states,  cannot  be  considered  as  an  orchard 
irne,  nor  in  any  other  respect  than  a  green-house  shrub, 
which  is  foreign  to  our  subject.  But  in  the  hope  of  exci- 
ting attention  in  our  fellow  citizens  in  the  southern  states, 
I  shall  offer  some  remarks,  which  I  hope  may  be  use- 
ful to  thsm,  more  particularly  to  the  cultivators  of  South 
Carolina,  Georgia,  and  Florida.  I  shall  not  enumerate  all 
the  varieties  of  the  Olive,  taking  it  for  granted  that  the  best 
kinds  only  will  be  selected  from  the  countries  which  produc© 
ihe  best  oil. 

Propagation, 

The  Olive  may  be  increased,  First,  By  seeds.  Let  the 
Olives,  when  fully  ripe,  be  separated  from  the  pulp  and 
well  washed  ;  then  dried  a  f^w  days  in  the  sun  ;  when  they 
arc  perfectly  dry,  let  them  be  pitted  as  follov/s  :  Dig  a  hole 
about  a  foot  deep,  and  of  a  size  according  to  the  quantity  of 
stones ;  then  proceed  to  put  in  a  layer  of  stones  and  a  layer 
of  sand  until  the  hole  is  nearly  filled  up  ;  then  lay  on 
sand  or  mould  enough  to  raise  the  mound  five  or  six  inches 
above  the  surface  :  here  they  may  remain  until  the  follow- 
ing spring,  when  they  will  have  cracked  the  stones,  and 
are  just  beginning  to  sprout,  will  be  the  proper  time  to  sow 
them  ;  and  as  probably  many  of  them  v/ill  not  be  sprouted  ; 
let  those  be  gently  cracked  with  a  hammer,  being  careful  not 
to  iiijure  the  germ  ;  let  them  be  sown  in  drills  much  in  the 
sn:n3  mannsr  that  peas  are  sown,  and  afterwards  managed 
in  the  same  way  as  directed  for  apple  stocks,  which  see. 
Seroiidhi.  By  grafting.  The  same  process  as  directed  for 
5^;rafling  apples  may  be  observed  with  Olives.  Thirdly. 
They  may  be  increased  by  laying.  Fourthly.  They  may 
t;o  increased  by  cuttings,  either  from  the  young  wood,  with  a 
sm;ill  bit  of  the  old  v/ood,  or  from  trunchings,  or  small  knotty 
five  or  six  year  old  branches,  cut  about  three  feet  long. 

The  firrk  method   is  the  best  to  raise  them  on  a  large 
sc.t'e,  the  most  simple,  systematic,  and  expeditious. 

j'ula  word  or  two  to  the  cultivators  of  South  Carolina, 


PEACHES. 


363 


Georgia,  and  more  particularly  to  the  new  settlers  of  Flo- 
rida. Do  you  know  that  you  have  a  JYaiive  Olive,  grow- 
ing in  sandy  boggy  places  all  along  your  sea  coast ;  and  that 
you  can  engraft  all  the  European  Olives  on  this  said  native 
Olea  Americana  ?  And  if  you  sow  the  berries  of  your  own 
native  Olive,  and  proceed  as  recommended  above,  I  see 
nothing  to  hinder  you  from  raising  sweet  oil  enough  to  sup- 
ply all  the  Northern  and  Eastern  States.  When  you  have 
plenty  of  stocks  fit  for  grafting,  the  Chinese  Sweet  Olive 
{Olea  Fro  grans)  may  be  grafted  also.  The  flowers  of 
this  species  are  used  by  the  Chinese  to  scent  their  finest 
teas,  in  conjunction  with  the  Camellia  Oleifera,  which  at 
some  other  time  I  may  say  something  about,  as  well  as  the 
Thea,  (Tea  Tree,)  Coffee  Tree,  &c. 


CHAPTER    IX. 

CULTIVATION  OF  PEACHES  AND  NECTARINES, 

With  Observations  on  the   Cause  of  their  Decay  in  certain 
Sections  of  the  United  States. 

BY   THE    EDITOR. 

Although  our  Author's  directions  for  the  general  manage- 
ment and  cultivation  of  fruit  trees  are  excellent,  being  found- 
ed on  experience,  yet  u  will  be  recollected  that  the  directions 
are  given  for  the  climate  of  England.  It  is  true,  that  some 
of  his  general  remarks  will  suit  every  climate  ;  but  there  are 
others  that  will  not  suit  this  country  :  I  have,  therefore,  made 
such  alterations  and  notes  as  in  my  judgment  were  best 
calculated  for  that  purpose.  But  in  the  management  of 
Peach  Trees  I  deemed  it  the  most  proper  course  to  reject 
the  whole  of  his  directions,  and  give  such  others  as  an  ex- 
perience of  thirty  years  as  a  Nurseryman  in  Nev/-York 
might  enable  me  to  submit  to  the  consideration  of  the  pub- 
lic. About  twenty  or  twenty-five  years  ago,  Peaches  were 
raised  here  in  the  greatest  abundance,  and  with  only  a  mo- 
fderate  share  of  attention,  in  great  perfection.  That  time, 
however,  has  gone  by,  and  whether  we  are  to  attribute  tha 


564 


PEACHES. 


failure  of  Peach  Trees  in  the  Northern  States  to  a  change 
which  has  taken  place  in  the  climate  since  that  period,  or  to 
the  worms  which  attack  their  roots  —  to  both  these  causes, 
or  to  any  others,  cannot  be,  perhaps,  satisfactorily  ascer- 
tained. I  shall  endeavour,  however,  to  give  such  directions 
to  the  industrious  cultivator  as  in  my  opinion  will  insure 
good  and  regular  crops  of  fruit,  and  in  the  greatest  state  of 
perfection ;  but  they  are  intended  only  for  the  industrious 
cultivator.  He  that  will  plant  Peach  Trees  in  a  slovenly 
manner,  and  expect  to  do  nothing  more,  may  as  well  make 
up  his  mind  to  do  without  fruit,  or  to  be  satisfied  with  any 
inferior  fruit  that  nature  may  chance  to  give  him. 


PROPAGATION  OF  PEACHES. 

In  this  country  they  are  generally  budded  on  peach  stocks. 
Their  growth  is  very  rapid,  and  they  will  form  a  tree  large 
enough  to  transplant  from  the  nursery,  the  first  and  second 
seasons  after  budding.  The  rapidity  of  the  growth  of 
Peaches  and  Nectarines  here,  is  so  great  as  frequently  to 
excite  the  astonishment  of  English  gardeners  ;  but  notwith- 
standing the  rapid  growth  of  our  Peaches,  and  their  coming 
to  maturity  so  early,  with  but  little  care  and  trouble  on  the 
peach  stock,  it  must  at  the  same  time  be  admitted  they  too 
often  come  to  decay  with  almost  the  same  celerity.  A  ques- 
tion here  v/ill  naturally  arise  on  this  subject,  what  can  be 
done  to  remedy  this  ?  I  answer,  first,  I  think  the  peach  stock 
is  defective  ;  it  is  not  sufficiently  strong  and  lasting  to  make 
a  permanent  tree,  the  roots  are  soft  and  delicate,  very  liable 
to  rot  in  cold  heavy  ground,  particularly  if  siiffered  to  stand 
in  a  sod,  or  where  the  ground  is  not  kept  clean,  dry, 
and  manured  every  season  :  secondly,  supposing  that  the 
trees  are  planted  in  a  warm,  dry,  free  soil,  (which  is  the 
proper  soil  for  the  Peach,)  they  are  liable  to  the  attacks  of 
the  worm,  which  eats  into  their  roots,  and  barks  the  trees 
all  round,  until  they  completely  destroy  them.  No  better 
method  of  destroying  these  worms  has  as  yet  been  discover- 
ed than  simply  digging  round  the  trees,  and  examining  the 
places,  and  where  gum  is  seen  oozing  out,  there  the  worm 
may  generally  be  found,  and  destroyed. 

I  think  an  effectual  remedy  against  this  intruder  may  be 
found  by  budding  Peaches  and  Nectarines  on  the  common 
bitter  Almond  Stock.  The  worm  does  not  hke  this  stock. 
Peaches  will  take  on  it,  and  grow  nearly  as  free  as  en  the 


PEACHES.  '^^^ 

common  peach  stock.  Tliirdlij.  The  Peach  stock  causes 
the  Peaches  and  Nectarines  to  grow  too  rapidly,  making 
very  strong  shoots,  these  producing  secondary  or  lateral 
shoots;  and  the  fruit  of  the  following  summer  is  produced 
on  the  tops  of  these  lateral  shoots,  instead  of  being  pro- 
duced on  the  principal  or  first  shoots  :  this  causes  naked 
wood  at  bottom,  and  a  straggling  unsightly  tree,  whose 
branches  being  heavy  at  top  with  the  fruit,  are  broken 
down  by  high  winds.  Fourthlij .  In  addition  to  all  this, 
the  trees  of  late  years  are  subject  to  what  has  been 
deemed  a  disease  called  the  ijellows,  from  the  circumstance 
of  the  trees  having  a  yellow  sickly  appearance  ;  much  cu- 
rious philosophy  has  been  spent  on  this  subject  without  ar- 
riving at  any  satisfactory  conclusion.  I  shall  hazard  an 
opinion  on  the  nature  of  this  supposed  disease,  after  stating 
some  observations  I  made  on  my  young  Peach  Trees  last 
spring  [1832]  and  the  following  summer. 

It  will  be  recollected  that  the  fall  of  1831  was  remark- 
ably mild,  and  vegetation  was  prolonged  to  near  the  middle 
of  November  ;  at  the  end  of  that  month  and  in  the  begin- 
ning of  December  the  cold  weather  set  in  very  suddenly, 
the  thermometer  gradually  sinking  until  it  fell  below  zero  in 
New- York,  and  to  the  north  and  east  of  us  some  eight  or 
ten  degrees  lower.  To  this  sudden  change  of  weather  I  at- 
tribute the  cause  of  so  many  young  trees  (and  many  old 
trees  too)  being  killed  to  the  north  and  east  of  New- York, 
particularly  young  Pears  and  Cherries.  I  lost  a  few  Cherry 
and  Pear  trees  in  places  where  they  were  most  exposed. 
The  Peach  trees  in  similar  situations  were  not  killed,  but 
many  of  them  were  injured,  although  it  did  not  prevent 
them  from  putting  out  their  leaves,  blossoming  and  bear- 
ing fruit  in  the  summer ;  the  leaves  growing  v»eakly, 
and  of  a  yellowish  sickly  appearance.  In  the  spring,  al- 
though to  all  outward  appearance  the  tree  had  sustained  no 
injury  ;  yet  in  cutting  the  shoots  a  blackness  appeared  in  the 
heart  or  medulla  of  the  shoot  :  in  some  quite  black,  others 
had  black  dots  round,  and  in  the  pith.  '  Some  of  these  trees 
I  cut  down  to  the  budded  part,  and  discovered  that  the  same 
blackness  of  medulla  appeared  in  the  main  stem  as  were 
in  the  smaller  branches  ;  others  that  showed  this  character 
I  left  standing  :  these  put  out  their  leaves,  and  ripened 
their  fruit  prematurely,  .without  having  any  thing  of  the 
true  flavour;  and  what  is  remarkable,  every  diseased 
tree,  of  whatever  kind,  seemed  to  bear  the  same  red,  and 
red  speckled,  tasteless  and  insipid  peach :  some  of  them 
coming  to  maturity  a  month  too  soon.  I  have  no  doubt  but 
3i* 


366 


PEACHES. 


tiiese  trees  had  the  yellows,  as  it  is  called  ;  neither  have  I 
any  doubt  concerning  the  cause  of  it ;  as  all  the  trees  thus 
iiijured  were  perfectly  sound  and  healthy  the  summer  pre- 
vious, and  those  trees  only  that  were  thus  exposed  in  a  cer- 
tain direction  were  thus  injured.  I  am  also  satisfied  that 
every  tree  thus  injured  may  be  known  in  the  spring  by 
pruning  the  young  shoots  ;  if  they  are  black  in  the  pith,  or 
dotted  with  Ijlack,  they  are  injured  beyond  recovery  although 
the  trees  may  not  finally  die  for  a  twelve  mcnth  afterwards. 
If  my  conclusions  be  correct,  they  will  perhaps  explain 
the  phenomena,  and  lead  to  a  different  mode  of  treatment, 
I  should  say  then,  that  in  all  situations,  particularly  in  the 
northern  and  eastern  states,  and  v/here  the  foregoing  symp- 
toms have  prevailed,  abandon  the  Peach  stock.  I  have  be- 
fore noticed  the  Bitter  Almond,  which  certainly  is  the  best 
etock  for  the  southern  states  ;  the  worms,  at  least,  will  not 
remain  in  it ;  but  as  this  stock  grows  as  free,  and  continues 
growing  nearly  as  late  as  the  Peach  stock,  the  same  effects 
from  the  extreme  cold,  will  be  nearly  the  same  on  the  Almond 
stock.  ThePLUM  stock  is  undoubtedly  the  best  for  Peaches 
and  Nectarines,  in  the  Northern  and  Eastern  States,  but  es- 
pecially for  open  dwarfs,  or  espaliers,  for  which  I  give  the  fol- 
lowing reasons  :  first,  the  Plum  stock  prevents  the  too  rapid 
growth  of  the  shoots,  and  causes  the  principals  to  bear  the  fruit 
the  following  season,  instead  of  producing  lateral  shoots  the 
same  season,  and  causing  the  tree  to  be  more  dwarf,  the 
branches  strong  and  fruitful  to  the  bottom  of  the  shoot,  thereby 
having  more  fruit  in  a  smaller  compass  :  seconclly,  it  makes 
harder  and  less  pithy  wood,  and  enables  it  the  better 
to  withstand  severe  cold ;  and  this  may  be  easily  proved 
by  cutting  the  branches  of  each :  the  shoot  on  the  Plum 
stock  v/ill  be  twice  as  hard  and  firm  as  the  one  on  the  Peach 
stock;  but,  thirdly,  and  the  most  important  reason  is,  that 
tho  Plum  stock  ceases  to  send  up  its  sap  earlier  in  the  fall, 
causing  the  Peach  to  perfect  its  wood  before  the  cold  wea- 
ther sets  in. 

\Yith  these  remarks  I  shall  proceed  to  notice  their  culti- 
vation on  Plum  stocks. 

The  Muscle  Plum  stock  is  most  commonly  used  by  Eu- 
ropean Gardeners  and  Nurserymen,  as  being  the  most  firm 
and  lasting.  In  the  south  of  France,  the  Almond  Stock  is 
used.  I  have  before  observed  on  my  remarks  descriptive 
of  Plums,  [part  1st,  p.  303]  that  good  stocks  may  be  raised 
from  th3  common  Horse  Plum,  and  that  it  is  m  fact  very  liko 


PEACHES*  367 

the  Muscle  stock  ;  the  stocks  raised  from  the  common  plums 
will  also  answer  very  well;  however, the  stocks  must  be  seed- 
lings, and  if  they  are  young,  thrifty,  and  about  the  size  of  the 
little  finger,  they  will  be  in  good  order  for  budding.  They 
ought  to  be  budded  low,  say  nine  inches  or  a  foot  from  the 
ground,  and  about  the  middle  or  latter  end  of  July,  will  be  the 
right  time  for  the  operation  ;  in  the  southern  states  a  month 
or  six  weeks  later  ;  after  they  have  been  budded  about  two 
weeks,  the  ligature  may  be  removed  or  slackened  off  those 
that  have  taken  ;  the  stock  must  be  headed  down  to  the  bud 
in  the  spring  following.  The  next  autumn  or  following 
spring  they  Vv'ill  be  fit  for  transplanting,  if  intended  for 
dwarfs,  or  as  espaliers ;  if  wanted  for  standards,  they  may 
remain  another  summer  in  the  nursery,  and  the  only  pruning 
required  will  be  to  take  off  the  side  shoots  close  to  the  stem 
to  the  height  required  to  form  the  head,  leaving  four  shoots 
at  top  for  that  purpose. 

STANDARDS. 

Either  in  the  fall,  or  as  soon  as  the  trees  have  finished 
their  growth,  or  as  early  in  the  spring  as  the  season  will  ad- 
mit, the  trees  should  be  taken  from  the  nursery,  with  good 
roots,  let  them  be  planted  out,  digging  the  hole  large,  and 
breaking  the  earth  with  the  back  of  the  spade  ;  and  when 
the  tree  is  well  set  down  with  the  foot,  a  good  stake  let  down 
to  tie  the  tree  and  keep  it  steady  v/ill  be  very  beneficial  to  its 
rooting  and  free  growth  ;  the  shoots  forming  the  head  may 
then  be  shortened,  to  three  or  four  eyes  ;  the  ground  should 
be  kept  cultivated  round  the  roots,  suffering  no  weeds  nor 
grass  to  grow  near  them.  Every  fall  some  good  rotten  ma- 
nure should  be  .  put  round  the  roots,  which  should  be  dug 
down  in  the  spring. 

PRUNING. 

In  the  months  of  February  and  March,  the  trees  should  be 
pruned ;  the  branches  should  be  thinned  out  where  they 
Ptand  too  near  each  other  ;  and,  as  all  the  young  wood  of  the 
former  season's  grovv'th  is  this  season  to  produce  fruit,  the 
strong  shoots  should  be  shortened  about  one  third,  always 
cutting  to  a  triple  bud  ;  this  will  cause  the  lower  eyes  to 
fihoot  and  bear  fruit,  the  small  and  weak  shoots  either  cut 


368  PEACHES. 

away  entirely,  or  shorten  down  to  the  lower  eye  to  produce 
a  shoot  for  the  next  year's  bearing,  always  keeping  the  head 
open,  and  handsomely  formed.  In  this  way  the  trees  may 
be  kept  always  in  a  bearing  state,  the  whole  business 
may  be  performed  (when  the  trees  are  in  good  order)  in  a 
short  time,  and  the  pruning  may  be  done  before  the  general 
hurry  of  the  spring  comes  on.  And  here  I  would  observe, 
that  all  the  work  of  pruning,  training,  bringing  in  manure, 
and  other  preparatory  work  ought  to  be  attended  to  early, 
so  that  when  the  month  of  April  arrives  the  cropping  of  th© 
ground  may  be  attended  to  without  interruption. 


ESPALIERS. 

Maiden,  or  one  year's  growth  from  the  bud,  as  before 
stated,  worked  on  thrifty  Plum  stocks,  should  be  selected 
from  the  nursery,  the  espalier  being  formed  as  stated  for  Ap- 
ples along  the  borders  ;  the  trees  when  planted  should  be 
headed  down  to  about  six  inches  from  the  bud.  Three  shoots 
only  should  be  suffered  to  grow  the  first  season,  one  to  the 
left,  one  to  the  right,  and  one  in  the  centre  ;  the  next  season, 
if  the  growth  has  been  rapid,  they  will  have  produced  a  num- 
ber of  lateral  shoots,  which  must  be  thinned  out,  and  tied  in  to 
the  trellis,  cutting  the  weak  shoots  down  to  the  lower  eye  to 
make  bearing  shoots  for  another  season,  in  the  same  manner 
as  directed  for  standards  ;  afterwards  a  little  judgment  and 
taste  are  required,  in  order  to  make  a  handsome  fan-like  ap- 
pearance, taking  care  to  have  a  moderate  and  regular  sup- 
ply of  young  shoots,  and  shortening  them,  in  order  to 
keep  the  lower  and  middle  part  of  the  tree  full  of  fruit,  the 
distance  from  tree  to  tree  may  be  about  eight  or  ten  feet; 
if  gum  should  appear  about  the  roots,  or  in'the  branches,  it 
ought  to  be  pared  away  and  examined,  to  see  that  no  worms 
are  there,  paring  away  to  the  fresh  wood,  and  afterward  fill- 
ing up  the  wound  vvith  the  Forsyth  composition,  or  if  that  is 
not  at  hand,  a  little  fresh  cow  dung  will  answer  the  purpose. 
It  is  natural  to  suppose,  that  the  Peach  would  overgrow  the 
Plum  stock,  as  Plums  do  not  grow  so  fast  as  peaches  ; 
but  it  is  not  the  case,  if  the  stocks  are  young  and  thrifty, 
the  Peach  will  cause  the  Plum  stock  to  grow  and  keep  pace 
with  it.  Stocks  that  are  large  and  stunted  will  not  answer 
the  purpose  ;  the  Peach,  in  that  case,  will  overgrow  it,  and 
make  it  appear  very  unsightly. 


NECTARINES.  369 


TRAINING  AGAINST  WALLS  OR  FENCES. 

Peaches  against  walls  or  fences  must  be  managed  in  the 
same  way  as  directed  for  espaliers  ;  instead,  however,  of 
tying  in  the  shoots  to  the  trellis,  these  are  to  be  fastened  with 
nails  and  pieces  of  cloth  or  shreds.  Some  of  our  very  fine 
late  varieties  may  be  trained  on  a  south  aspect,  and  any  of 
the  kinds  may  be  trained  against  east  or  west  walls.  Al- 
though a  trellis  set  about  three  feet  from  the  wall,  or  fence, 
would  probably,  in  our  climate,  answer  a  better  purpose, 
as  then  a  free  current  of  air  would  circulate  behind  thenir 

NECTARINES. 

The  Nectarine  differs  from  the  Peach  only  in  having  a 
smooth  skin  ;  and  even  this  difference  is  not  permanent,  the 
same  tree  having  in  some  instances  borne  both  downy  and 
smooth-skinned  fruit ;  in  other  words.  Peaches  and  Necta- 
rines. There  are  also  several  well-attested  instances  of  the 
same  fruit  partaking  the  nature  of  both  Peach  and  Necta- 
rine—  the  one  half  being  completely  smooth,  the  other 
downy.  The  proper  management  of  the  Nectarine  differs 
in  no  respect  from  that  of  the  Peach,  and  the  remarks  and 
observations  made  above  apply  equally  to  the  Nectarine. 
But  we  may  observe,  that  the  Nectarine  is  subject  to  the  at- 
tacks'of  an  insect  from  which  the  Peach  is  exempt.  This 
insect  (said  to  be  a  curculio)  punctures  the  fruit,  when  about 
half  grown,  and  deposits  its  egg,  which  soon  becomes  a  mag- 

fot,  eats  the  fruit,  and  causes  it  to  drop  off  prematurely. 
Vhere  this  enemy  is  not  found,  the  Nectarine  produces  its 
fruit  as  readily  and  in  as  great  perfection  as  the  Peach. 

As  it  respects  the  worm  which  attacks  the  roots  of  the 
Peach  trees,  a  little  care  and  attention  will  prevent  its  com- 
mitting much  mischief.  The  egg  is  first  deposited  in  the 
upper  part  of  the  tree  ;  and  in  the  months  of  June  and  July 
it  becomes  a  very  small  maggot,  drops  to  the  ground,  and 
approaches  the  tree  near  the  surface.  If  the  ground  is  kept 
clean  round  the  roots  (as  it  ought  to  be)  the  worm  can  readi- 
ly be  detected  by  a  small  drop  of  gum  which  appears  on  the 
tree  soon  after  it  has  made  its  entrance,  which  gumminesa 
will  increase  in  quantity  as  it  progresses :  and  if  the  trees 
are  well  examined  about  once  a  week,  and  this  gumminesa 
removed  where  it  appears,  the  worm  will  at  once  be  detected  : 


370  PEACHES  AND  NECTARINES. 

and  when  it  is  removed  the  wound  will  soon  heal  up,  and 
the  danger  is  over ;  but  if  suffered  to  remain  in  the  tree  un- 
til the  fall  of  the  year,  it  will  eat  downwards,  going  round 
the  tree  to  get  winter  quarters,  increasing  in  size  as  it  pro- 
ceeds, and  the  tree  is  in  danger  of  being  destroyed.  A 
Peach  Orchard  of  many  acres  might  be  kept  free  of  the 
worms  by  going  over  it  weekly  and  examining  the  trees  ;  af- 
ter a  shower  of  rain  is  a  good  time,  as  the  gum  can  then  be 
more  readily  discovered :  but  unless  the  ground  is  kept 
clean  from  grass  and  weeds,  well  cultivated  and  manured, 
it  cannot  be  expected  that  Peaches  will  keep  healthy  and 
the  trees  fruitful.  Attention  must  be  paid  to  the  directions 
for  pruning,  &c.,  and  the  cultivator  will  be  amply  repaid  with 
a  good  crop  of  the  finest  fruit  for  his  pains.  The  curl  leaf 
which  appears  on  Peach  trees  in  the  spring  of  the  year  is 
always  caused  by  cold  chilly  weather  which  happens  after 
the  leaves  are  put  out  and  the  blossoming  over.  It  is  not 
a  disease,  however:  after  the  warm  weather  sets  in,  these 
leaves  drop,  and  the  tree  assumes  a  healthy  appearance. 
Sometimes  the  leaves  and  tops  of  the  shoots  will  have  a 
mildewy  appearance,  or  as  if  sprinkled  over  with  soap  suds, 
and  this  will  appear  all  summer.  I  have  remarked  this  on 
some  of  our  finest  kinds  of  Peaches.  Vfhere  this  mildew 
appearance  occurs,  it  shows  that  the  trees  require  a  warmer 
aspect  and  a  drier  bottom  ;  for  it  is  evident,  that  some  kinds 
of  Peaches  are  more  delicate  and  tender  than  others. 
When  they  are  transplanted  (which  should  be  in  the  spring) 
the  tops  of  the  roots  should  be  shortened  a  little,  the  tree 
pruned  carefully,  and  all  the  young  shoots  shortened  to  about 
one  half  of  their  length,  which  will  remedy  this  defect.  I 
am  aware  of  the  doctrine  of  trees  running  out  by  age  in  the 
sort,  &c.  Let  that  go  for  what  it  is  worth  :  because  the 
subject  was  bjoached  by  a  great  man  upon  gUess  work, 
every /////c  one  is  ready  enough  to  offer  this  as  a  plea  for 
every  failure  of  fruit  —  indolence  and  bad  management  not 
excepted. 

If  this  theory  be  true,  how  does  it  happen  that  the 
little  English  Golden  Pippin,  the  sort  supposed  to  have 
run  out  many  years  ago,  is  still  very  plentiful,  and  the 
tree  very  healthy  and  thrifty  if  planted  in  situations  fa- 
vourable to  its  nature  ;  (see  page  12  ;)  and  the  Autumn 
Bergamot  Pear  introduced  into  England  in  the  time  of  Julius 
Caesar,  (see  page  231,)  planted  in  proper  situations,  is  aa 
healthy  now,  and  bears  as  good  crops  as  it  ever  did,  and 


ALMONDS.  371 

plenty  of  evidence  can  be  produced  to  explode  this  whim  if 
required.  I  will  engage  to  restore  any  of  the  worn-oui-hy- 
age  fruity  if  any  person  will  send  me  good  healthy  scions  in' 
the  season  of  budding.* 

After  havingthus  freely  given  my  observations  on  Peaches 
and  Nectarines,  and  of  the  diseases,  &c.  to  which  the  Peach 
is  liable  in  this  climate,  the  reader  will  not  expect  that  I 
should  notice  the  many  nostrums  and  specifics  which  have 
been  given  to  the  world  by  editors  of  periodicals  and  news- 
papers, whose  knowledge  of  these  matters  are  generally  very 
limited.  Those  persons,  however,  who  are  curious  that 
way,  may  examine  them  at  their  leisure ;  but  if  they  will 
strictly  observe  the  directions  here  given,  and  practically 
pursue  them,  in  my  opinion  their  time  will  be  better  em- 
ployed. 


CHAPTER    X. 

CULTIVATION  OF  ALMONDS. 

In  the  description  of  Almonds  (page  1  and  2)  in  my  note, 
I  made  some  remarks  on  their  cultivation,  giving  my  reasons 
for  preferring  the  Plum  stock,  as  causing  the  tree  to  be 
hardier  and  more  dwarf,  in  order  to  train  them  in  a  sheltered 
situation,  as  they  are  tender,  and  require  protection  from  the 
severe  cold  vv  eather  of  our  winters  ;  I  speak,  of  course,  of 
the  northern  states.  A  better  method  of  management 
would  be  to  plant  them  in  sunk  frames,  as  directed  for  Figs, 
trained  low  as  an  espalier. 

Culture  of  Almonds  in  the  Southern  States. 

Propagation. 

The  stocks  may  be  the  hard-shelled  sweet  Almond  ;  or  a 
better  one  would  be  the  bitter  Almond.  I  give  this  stock  the 
preference  because  the  worm  will  not  be  apt  to  molest  it. 
Any  of  the  kinds  may  be  budded  on  this  stock.  The  trees 
may  be  trained  as  espaliers,  or  as  common  standards  ;  the 
pruning  and  management  the  same  as  directed  for  Peaches, 

*  See  more  on  this  subject  on  the  cultivation  of  Pears. 


372  PEARS. 

It  is  hoped  that  new  settlers  in  Florida  will  direct  their  at- 
tention to  the  cultivation  of  all  the  kinds  of  Sweet  Almonds, 
together  with  OHves,  Figs,  &c.,  which  in  that  climate  will 
require  but  little  attention  to  have  them  in  perfection,  and 
in  the  greatest  abundance. 


CHAPTER    XI. 


CULTIVATION  OF  PEARS. 

Propagation, 

Pears  are  propagated  by  budding  and  grafting,  either 
upon  the  common  Pear  stock  or  upon  the  Quince.  The 
Pear  stock  is  intended,  and  indeed  it  is  the  only  one,  for  all 
such  varieties  of  the  Pear  as  are  intended  for  open  standards, 
or  for  orchard  planting ;  and  it  is  probably  the  best,  also, 
generally  speaking,  for  such  other  sorts  as  are  intended  for 
training,  where  durability  is  required. 

The  Quince  stock  for  Pears,  has  long  since  been  made 
use  of  by  the  French  gardeners,  and  for  almost  every  pur- 
pose ;  but  in  this  country  it  is  used  only  for  such  sorts  as 
are  intended  for  open  dwarfs,  and  those  low  standards  lately 
introduced  by  the  French,  and  trained,  as  they  term  it,  en 
quenoiiille^  from  its  faint  resemblance  in  form  to  the  distaff 
formerly  used  in  spinning. 

These  latter  occupy  but  little  space  in  a  garden,  are  pro- 
ductive, and  the  fruit  they  produce  is  far  superior  to  that 
which  is  grown  upon  the  common  standard. 

In  raising  of  standard  Pears  for  the  orchard,  it  is  neces- 
sary to  have  strong  stocks,  and  such  as  have  been  quartered 
out,  at  least  two  years,  in  order  that  they  may  throw  up  the 
young  shoot  with  vigour.*  As  I  have  stated  before,  it  is  by 
far  the  most  preferable  way  to  bud  them  instead  of  grafting 

*  Pear  stocks  should  be  raised  from  seed  ;  suckers  are  very  bad  stocks,  and  wiD 
never  make  good  trees.  To  raise  Pear  stocks  :  Let  the  seeds  be  procured  from 
common  Pears,  sowed  and  managed  as  for  Apples,  except  tliat  as  Pear  seed- 
lings arc  more  tender  than  apple  seedlings,  they  must  be  protected  thiough  the 
winters  by  hoops  and  mats  and  dry  leaves  filled  in  between  the  rows,  commenc/ng  as 
early  as  November.  1  he  stocks  should  be  protected  until  ft  to  put  out  in  Nurse- 
ry rows  about  four  years  old.  1  have  lost  thousands  of  young  Pears  by  neglecting 
this  precaution.  Jim.  £d. 


PEARS.  373 

them  ;  by  this  method,  many  of  the  most  vigorous  will  at- 
tain a  height  of  six  or  seven  feet  the  first  year  of  their 
growth,  and  make  fine  standards  the  second,  whilst  those 
sorts  possessing  less  vigour  will  come  in  the  year  following. 

For  Dwarfs,  those  which  have  been  grafted  are  the  best, 
as  the  plant  divides  itself  into  branches  the  first  year,  and 
more  regularly  so  than  those  which  have  been  obtained  from 
buds  will  in  the  second. 

Those  for  training  en  quenotiille,  as  just  stated,  must  be 
propagated  upon  the  Quince,  this  stock  having  a  similar 
efiect  upon  the  Pear  to  that  of  the  Apple  by  the  Doucin 
stock,  diminishing  its  vigour  and  increasing  its  fertility. 

PRUNING  AND  TRAINING. 

Sect.  I.  —  Open  Standards 

There  is  not  any  particular  management  required  for 
standard  Pears  that  is  not  applicable  to  the  Apple,  as  de- 
tailed under  that  head.  The  principal  thing  to  be  attended 
to  at  first  is  to  have  the  tree  with  a  straight  healthy  stem, 
and  a  head  composed  of  four  equally  strong  well-placed 
shoots. 

All  open  standards  should  be  taken  as  soon  as  planted,  to 
keep  their  stems  straight,  perfectly  upright,  and  to  secure 
them  against  high  winds. 

If  the  branches  in  the  head  are  equal  in  strength,  and  well 
placed,  they  will  not  require  to  be  pruned  back,  but  must  be 
allowed  to  grow  at  their  full  length,  unless  the  sort  be  one 
of  a  pendent  growth ;  in  this  case,  more  than  four  shoots 
will  be  required,  as  this  number  generally  bends  downwards, 
and  must  be  augmented  by  others  to  form  the  upper  part  of 
the  head.  This  is  to  be  effected  by  heading  down  the  four 
shoots  to  six  inches  at  the  end  of  the  second  year  after  the 
tree  has  been  planted,  and  when  it  has  got  a  firm  hold  of  the 
soil ;  for  the  greater  its  vigour  at  this  time,  the  more  up- 
right will  its  young  shoots  be  directed  ;  and  on  the  contrary, 
young  shoots  from  weak  trees  of  this  description  are  chiefly 
pendent. 

As  the  heads  become  enlarged  from  year  to  year,  they 
must  be  looked  over,  to  keep  them  thin  of  wood,  and  to  re- 
move any  branch  which  is  likely,  by  its  further  progress,  to 
injure  any  of  the  others  :  the  pendent  growers  will  require 
more  attention  paid  to  them  in  this  respect  than  the  upright, 
32 


^74  PEARS. 

because  they  are  perpetually  throwing  up  vigorous  young" 
shoots  from  the  upper  side  of  those  branches  which  are  ma* 
king  a  curved  direction  downwards. 

Sect.  II.  —  Quenouille  Training, 

As  trees  for  this  purpose  require  but  one  main  stem,  those 
obtained  by  budding  are  preferable,  being  always  the  most 
upright  and  handsome  ;  although  a  grafted  plant,  with  early 
attention,  will  fully  answer  the  purpose. 

Quenouille  training  is  a  method  adopted  by  the  French 
gardeners,  and  of  which  specimens  are  exhibited  in  the  Hor- 
ticultural garden  at  Chiswick.  It  consists  in  training  the 
plant  perpendicularly,  with  a  single  stem,  to  the  height  of 
about  seven  feet,  and  in  having  branches  at  regular  distances 
from  the  bottom  to  the  top ;  these  are  generally  about 
eighteen  inches  long,  and  pendent,  being  brought  into  this 
direction  by  bending  the  young  shoot  downward  as  it  grows, 
and  tying  it  by  a  string  till  it  has  finished  its  growth  in  the 
autumn. 

If  the  plant  be  strong,  and  in  a  state  of  vigour,  it  will  throw 
out  nlJi.ny  more  side  branches  than  will  be  required  ;  these 
must  be  tliinned  out,  selecting  those  which  are  the  strongest 
and  best,  and  placed  so  that  they  may  be  from  nine  to  twelve 
inches  apart  when  trained.  The  luxuriance  of  these  shoots 
is  materially  checked  by  bringing  them  into  this  form  ;  they 
are,  in  consequence,  always  well  furnished  with  fruit-bearing 
spurs,  which  produce  very  fine  fruit. 

Quenouille  training  possesses  this  advantage,  that  a  plant 
under  such  management  requires  but  little  room,  a  square  of 
four  feet  each  way  being  amply  sufficient ;  its  fruit  being 
within  reach  may  be  thinned  out  to  enlarge  its  size,  and  it 
can  also  be  secured  against  high  winds,  thus  acquiring  con- 
siderable size ;  and  being  near  the  ground,  the  additional 
warmth  it  receives  adds  materially  to  its  ripening  in  per- 
fection. 


Sect.  III.  —  Espaliers. 

Several  very  valuable  sorts  of  Pears  may  be  successfully 
cultivated  in  espaliers,  which  would  not  succeed  on  the  tall 
and  exposed  orchard  standard,  and  is  admirably  adapted  for 


PEARS.  S75 

small  gardens,*  and  for  ripening  many  of  our  finest  autum- 
nal fruit,  being  less  exposed  to  high  winds,  and  affording 
greater  security  to  heavy  fruit. 

Pears  intended  for  espaliers,  as  well  as  for  QuenoiiilU 
training,  should  be  propagated  upon  the  Quince  stock ;  and 
grafted  plants,  as  I  have  observed  before,  are  preferable  to 
those  which  have  been  raised  from  buds.  Horizontal  train- 
ing as  recommended  for  Apples,  is  that  which  is  best  adapt- 
ed for  the  Pear,  and  the  method  laid  down  for  forming  the 
tree  the  same  :  the  horizontal  branches  may  also  be  train- 
ed at  nine  or  ten  inches  apart,  unless  it  be  for  those  sorts 
whose  fruit  are  very  large  ;  these  will  be  better  if  they  are 
allowed  a  foot.| 

Trained  Pears,  both  as  espaliers  and  against  walls, 
through  neghgence  and  mismanagement,  always  abound 
with  long  naked  spurs,  not  one  in  twenty  of  which  produces 
fruit ;  and  on  those  which  do,  it  is  small,  ill-shaped,  and 
worthless.  When  trees  are  found  in  this  state,  those  spurs 
must  be  reduced  by  degrees,  cutting  some  clean  out  where 
they  have  stood  too  close  together,  and  shortening  others. 
On  the  neck  part  of  some  of  these  long  spurs,  there  will  be 
frequently  one  or  two  good  buds  to  be  found  ;  if  so,  the  spurs 
must  be  cut  back  to  those  buds  ;  and  where  there  are  none, 
they  should  be  shortened  to  mthin  one  or  two  inches  of  the 
main  branch.  In  the  course  of  the  following  summer  there 
will,  in  all  probability,  be  buds  formed  at  their  base,  where 
the  old  spurs  should  at  the  winter  pruning  be  finally  re- 
moved. 

In  the  course  of  two  or  three  years,  by  following  up  this 
method,  the  trees  in  most  cases  may  be  reduced  into  a  fruit- 
bearing  state  ;  if,  however,  they  have  been  too  long  and  too 
much  neglected  to  be  reduced  in  this  manner,  they  must  be 
headed  down  in  the  following  manner  :  — 

In  February  or  the  beginning  of  March,  with  a  thin  fine- 
toothed  saw,  cut  every  branch  back  to  within  nine  inches  of 
the  main  stem  from  which  it  issued,  making  the  cut  in  a 
sloping  direction,  and  as  httle  exposed  to  view  in  front  as  pos- 
sible, smoothing  it  afterwards  with  a  sharp  knife,  and  particu- 
larly the  bark  round  the  edge,  so  that  its  lacerated  parts  may 
be  effectually  removed  ;  at  the  same  time  every  spur,  whether 
good  or  bad,  upon  the  remaining  part  of  the  tree  should  be 
cut  off*  close  and  smooth,  but  not  so  close  as  to  touch  the 

*  Many  of  our  finest  Pears  require  the  shelter  and  protection  of  an  espalier,  our 
winters  to  the  north  and  east  are  too  severe  for  them.  Ed. 

t  See  espalier  Apples.  Ed, 


376 


PEARS. 


ring  of  bark  at  its  base,  from  beneath  which  the  young  shoots 
will  make  their  appearance. 

After  this  operation  is  finished,  the  wounds  should  be  co- 
vered with  a  small  portion  of  well-beaten  grafting  clay,  re- 
duced into  a  paste  with  water,  or  with  Mr.  Forsyth's  compo- 
sition,* which  is  very  excellent,  and  at  the  same  time  wash- 
ing over  with  a  brush  both  the  head  and  the  stem  with  the 
same  composition  in  a  diluted  state. 

When  the  young  shoots  make  their  appearance,  they  must 
be  allowed  to  grow  till  they  are  long  enough  to  train,  when 
two  of  the  most  regular  and  best  placed  from  each  branch 
cut  down  must  be  trained,  and  the  others  removed,  cutting 
them  off  close  and  smooth. 

If  the  branches  headed  down  in  the  spring  had  been  at 
regular  and  proper  distances  from  each  other,  two  shoots 
from  each  will  be  double  the  number  subsequently  required. 
It  is,  however,  necessary  this  number  should  be  trained  the 
first  year,  as  they  will  grow  as  strong,  and  extend  quite  as 
far  as  if  half  the  number  only  had  been  retained  ;  and  it  will 
give  an  opportunity  of  selecting  the  best  shoot  of  the  two  in 
the  winter  pruning ;  and  in  case  of  any  accident  happening 
to  one,  the  other  will  supply  its  place,  so  that  a  full  number 
of  branches  will  thus  be  secured  to  furnish  every  part  of  the 
tree. 

This  being  accomplished,  the  branches  must  be  continued 
at  their  full  length,  as  before  directed,  and  the  superfluous 
shoots  and  spurs  treated  accordingly. 

BY  THE  EDITOR. 

It  is  evident  that  Pear  Trees  are  more  tender  than  they 
are  generally  imagined  to  be,  and  the  cause  of  their  decay  in 
sections  of  the  country  at  some  seasons  more  than  others 
may  be  attributed  to  a  mild  protracted  autumn,  succeeded 
by  severe  cold  weather.  I  have  lost  seedling  Pears  and 
young  Grape  Vines  by  a  frost  in  JNTovember,  when  at  other 
seasons  they  have  stood  the  severity  of  a  very  cold  winter 
without  injury.  In  the  former  instance  the  fall  was  mild, 
warm,  and  protracted  ;  the  stocks  full  of  sap  and  vigorous  ; 
the  frost  came  suddenly,  and  the  young  stocks  were  killed 
almost  to  the  bottom,  apparently  as  tender  as  Geraniums. 
In  the  latter  cas5,  the  autumn  came  on  gradually  cold,  the 
wood  ripened  hard  and  firm  ;    and  when  winter  set  in,  they 

*  The  preparation  and  application  of  this  composition  is  given  at  the  end  of  this 
M'ork. 


PEARS. 


377 


were  able  to  stand  it  without  injury.  Pear  trees,  as  well  as 
Peach  trees,  within  the  last  twenty-five  years  have  suffered 
injury  fi-om  some  cause  or  other.  Let  us  examine  the  matter 
by  facts  which  have  come  under  our  own  observation.  During 
the  period  specified,  we  find  that  a  decay  about  Peach  trees 
first  showed  itself  in  Pennsylvania,  afterwards  in  New-York, 
and  finally  extended  over  all  the  country  ;  within  the  same  pe- 
riod, in  certain  districts  of  France,  their  finest  kinds  of  Pears 
failed,  decayed,  and  in  some  parts  were  destroyed  ;  in  Eng- 
land the  same  effects  were  observed  in  certain  districts  on 
then-  Apples.  Certain  Pomologists,  with  Mr.  Knight  at  their 
head,  undertook  to  explain  the  whole  mystery,  by  asserting 
that  the  old  and  fine  sorts  of  fruit  had  run  out,  and  were,  in 
a  manner,  extinct  by  age.  This  theoiy  sounded  well,  and 
was  believed  by  many  to  be  the  case.  Two  of  their  most 
celebrated  apples,  the  Golden  Pippin  and  the  Nonpareil, 
were  according  to  this  theory  absolutely  defunct  twenty 
years  ago.  But  this  is  not  the  case,  even  at  this  day,  ac- 
cording to  Mr.  Lindley  ;  he  says  of  the  Golden  Pippin  : 
*'  This  Apple  is  considered  by  some  of  our  modern  writers 
on  Pomology  to  be  in  a  state  of  decay,  its  fruit  of  inferor 
quahty,  and  its  existence  near  its  termination."  "  I  cannot 
for  a  moment  agree  with  such  an  opinion,  because  we  have 
facts  annually  before  our  eyes  completely  at  variance  with 
such  an  assertion,"  and  "  so  far  from  this  being  a  fact,  the 
fruit  in  C event  Garden  and  the  Borough  Markets  during 
the  fruit  season,  and  indeed  every  other  large  market  in  the 
southern  or  midland  counties  of  England  will  be  found  spe- 
cimens of  fruit,  as  perfect,  and  as  fine,  as  any  which  have 
been  either  figured,  or  described  by  any  writer  whatever, 
either  in  this,  or  in  any  other  country,"  and  "  instead  of  the 
trees  being  in  a  state  of  '  rapid  decay,'  they  may  be  found 
o?  unusually  large  size,  perfectly  healthy,  and  their  crops 
abundant;  the  first  perfect  in  form,  beautiful  in  colour^  and 
excellent  in  quality," 

Of  the  next  Apple  run  out  by  age,  according  to  this  theory, 
the  Nonpareil,  (See  No.  175,  page  67,)  Lindley  observes, 
(in  1831,)  "  The  trees  are  regularly  good  bearers,  and  when 
grafted  on  the  Doucin  stock,  upon  good  soil,  and  under  ju^ 
dicious  management,  their  fruit  is  as  perfect  as  the  best  of 
our  newest  productions.^^  I  may  here  just  observe,  that  the 
Peaches  are  fine  and  plenty  now  in  the  Philadelphia  markets ; 
that  large  orchards  of  them  may  be  be  fovrnd  pear  New 

32* 


378  PEARS. 

York,  and  all  the  young  plantations  made  in  favourable 
circumstances  are  doing  well  about  here  ;  and  I  may  also 
add,  that  every  one  of  the  kinds  that  I  had  twenty-five  years 
ago,  I  have  yet.  And  as  we  find  that  the  apples  are  re- 
covered in  England,  so  the  Pears,  and  the  same  old  kinds, 
are  found  to  do  well  in  France.  As  for  pears  in  this  coun- 
try, if  Mr.  K.'s  theory  were  true,  I  ask  how  long  it  might 
take  before  the  Pears  would  run  out  by  age  ?  About  1000 
feet  from  my  house  stands  a  Pear  tree  planted  out  by  Go- 
vernor Stuyvesant  more  than  two  hundred  years  ago,  and 
looks  likely  enough  to  overrun  another  century.  If  Mr. 
Knight  should  be  willing  to  allow  from  two  to  three  hun- 
dred years  as  the  period  of  existence  of  a  tree  under  the  most 
favourable  circumstances,  and  as  this  tree  may  be  consider- 
ed as  a  seedhng,  that  his  theory  is  still  correct,  I  answer 
that  it  is  not  a  seedling  :  it  is  evidently  a  grafted  tree,  and 
might  have  been  taken  from  an  old  sort  at  that  time.  But 
what  will  the  theory  do  when  applied  to  the  Autumn  Berga- 
mot  Pear?  Mr.  Lindley  says,  (see  No.  42,  page  231,)  "it 
is  now  [1S31]  one  of  the  best  Pears  of  the  season,  and  it  is 
one  of  the  most  ancient :  supposed  to  have  been  in  England 
ever  since  the  time  of  Julius  Caesar ;"  that  is,  one  thousand 
eiorht  hundred  and  eighty-seven  years  ago  ! !  I  can  only 
add  of  this  same  Autumn  Bergamot  Pear,  that  the  young 
trees  of  it  are  as  healthy,  and  grow  as  free  in  my  nursery  as 
any  of  the  new  Flemish  Pears,  at  this  present  time.  The 
theory  is  therefore  not  true,  and  some  other  cause  must  be 
found  for  the  occasional  decay  of  fruit  trees.  As  it  relates 
to  this  country,  according  to  the  opinion  of  many,  our  cli- 
mate has  experienced  a  change  within  the  period  alluded  to  : 
the  winters  are  not  so  severe  or  so  long  generally  as  they 
used  to  be  ;  and  yet  trees  that  once  stood  the  cold  winters 
uninjured,  have  since,  in  milder  winters,  been  killed  by  the 
cold,  the  milder  and  longer  falls  causing  the  sap  to  remain 
in  the  trees  to  a  later  period.  When  cold  weather  sets  in 
suddenly  before  the  wood  is  well  ripened  and  hardened,  the 
cold  penetra,tes  to  the  medulla,  or  pith,  whereby  it  receives 
a  mortal  injury,  which,  although  it  does  not  kill  the  tree  at 
once,  it  generally  dies  the  next  summer,  or  summer  follow- 
ing. The  tree  thus  injured  may  be  discovered,  on  cutting 
the  shoots  in  the  spring,  by  a  blackness  in  the  pith ;  and  al- 
though I  do  not  think  that  a  tree  once  injured  as  above  stated 
can  ever  be  recovered,  yet  the  sort  may  be  preserved  by 
budding  from  it  on  a  healthy  young  stock  ;  if  the  bark  is  un- 


PEARfi.  379 

injured;  the  bud  will  take  and  thrive  on  the  young  stock.  I 
have  taken  buds  from  Peaches  in  this  injured  state,  when  I 
wished  to  keep  the  sort,  and  although  the  old  tree  had  ac- 
tually died  in  the  fall  following,  the  young  shoot  has  done 
well,  showing  no  symptom  of  disease. 

After  all,  the  philosophy  about  trees  running  out  by  age, 
and  a  regeneration  to  be  accomplished  only  by  new  seedling 
sorts,  I  know  not  but  budding  is  as  much  a  renovation  in 
the  sort  as  seedlings  are — the  seed  is  but  a  bud  in  a  smaller 
compass ;  both  the  buds  and  the  seeds  are  perfect  indivi- 
duals, and  each  of  them  capable,  under  proper  circum- 
stances, to  form  a  new  tree. 

A  word  or  two  more  on  cultivating  Pears.  In  order  to 
have  them  of  the  finest  quality,  and  in  the  greatest  staie  of 
perfection,  I  would  recommend  the  espalier  mode  of  train- 
ing for  this  purpose.  The  direction  I  believe  to  be  very 
correct,  and  easy  to  be  practised.  I  have  made  a  selection 
of  fine  sorts,  and  marked  with  an  asterisk  those  that  will  do 
well  on  the  Quince  stock  for  dwarf  sorts  ;  they  will  all  take 
well,  of  course,  on  Pear  stocks.  A  change  of  stocks  will 
often  have  a  great  effect.  I  have  observed,  that  French 
Pears  (I  mean  trees  imported  directly  from  France)  are  ge- 
nerally grafted  on  Quinces  ;  in  some  of  the  trees,  when  they 
have  appeared  to  be  in  a  decaying  state,  by  taking  off  buds 
from,  and  putting  them  on  free  Pear  stocks,  they  have  done 
well,  being  quite  renovated.  I  would  recommend  when  any 
fine  kind  of  Pear  shows  any  tendency  to  decay  on  Pear 
stocks,  to  bud  the  sorts  on  fine  free  Quince  stocks,  and  a 
similar  effect  Avill  be  produced. 

SELECTION  OF  PEARS. 

Those  marked  with  an  asterisk  *  are  a<lapted  for  Espalier  or 
Quenouille  Training. 

Early,  or  Summer  Fruit. 


Cnisse  Madame 

17 

*Early  Bergamot 

3 

*Early  Rousselet 

4 

*Epine  d'E'te 

18 

*Fondante  de  Brest 

5 

Governor  Stuyvesant 

163 

Green  Chisel 

6 

Jargonelle 

20 

Long-Stalked  Blanquet 

24 

Little  Muscat 

22 

Madeleine 

25 

Mansuette 

26 

Musk  Robine 

8 

*Prince's  Pear 

29 

880 


PEABS. 


*Robine 

10 

Sabine  d'E't^ 

33 

*Summer  Bonchretien 

36 

Summer  Francre'al 

37 

*  Summer  Bergamot 

13 

^Summer  Rose 

14 

Williams's  Bonchretien 

38 

Windsor 

39 

Autumnal  Fruit. 

*Autumn  Bergamot 

42 

*Belle  et  Bonne 

43 

*Bezy  de  la  Motte 

46 

*Bezy  de  Montigny 

67 

Bezy  Vaet 

68 

*Brown  Beurre 

71 

Capiaumont 

73 

Charles  d'Autriche 

47 

*Crasanne 

48 

Doyenne  Santilete 

79 

Dfelices  d'Ardenpont 

76 

*Duchess  of  Angouleme  80 

*Echassery 

50 

Elton 

51 

Flemish  Beauty 

82 

*Gansel's  Bergamot 

62 

Gray  Doyenne 

64 

*Green  Sylvange 

63 

Hacon's  Incomparable 

85 

*Louise-bonne 

90 

*Marie  Louise 

91 

Moor-fowl  Egg 

67 

Napoleon 

94 

Poire  Neill 

98 

*Seckle 

101 

Swan's  Egg 

102 

Urbaniste 

103 

*White  Doyenne 

107 

Winter  Fruit. 

Ambrette 

108 

*Angelique  de  Bordeaux  117 

*Beurre  d'Aremberg 

119 

*Beurre  Diel 

120 

Beurre  Ranee 

121 

*Chaumontel 

123 

*Colmar 

124 

D'Aush 

125 

*Easter  Bergamot 

110 

*Glout  Morceau 

129 

Forelle 

128 

*Easter  Beurre 

126 

Gilogil 

113 

^Holland  Bergamot 

114 

Passe  Colmar 

137 

Royale  d'Hiver 

140 

*  Saint  Germain 

142 

^Spanish  Bonchretien 

144 

PLUMS.  381 


CHAPTER    XII. 
ON  THE  CULTIVATION  OF  PLUMS. 

Propagation, 

Plums  are  propagated  by  budding  and  gi'afting  upon  the 
Brussels  and  the  Common  Plum  stock.  The  former  is 
principally  employed  for  such  sorts  as  are  intended  to  be 
worked  standard  high;  it  is  used  also  for  dwarfs. 

The  Common  stock  is  used  likemse  for  both  standards 
and  dwarfs ;  but  then  the  former  are  worked  below,  the  same 
as  for  dwarfs,  and  the  strongest  of  the  plants  are  allowed  to 
run  up  for  standards. 

In  raising  standard  Plums,  however,  I  have  found  it  the 
best  way  to  bud  them  upon  the  Common  stock,  nine  inches 
from  the  ground.  If  the  stocks  are  strong  and  in  health,  and 
upon  a  good  soil,  they  will  throw  up  the  vigorous  growing 
sorts  standard  high  the  first  year;  those  which  are  of  a  more 
moderate  growth  will  attain  that  height  the  following  year. 
For  dwarfs,  as  I  have  observed  before,  those  which  are  ob- 
tained by  grafting  are  to  be  preferred. 

Pruning  and  Training, 
Sect.  I.  —  Open  Standards. 

Open  standards  of  Plums  should  be  chosen,  such  as  are 
straight  and  clean  in  their  stems,  with  regular  heads  of  four 
equally  strong  well-placed  shoots.  If  the  trees  have  been 
planted  in  the  autumn,  they  will,  by  the  following  April,  have 
made  fresh  roots,  and  their  buds  will  begin  to  push ;  they 
must  at  this  time  be  headed  down  to  three  or  four  inches, 
after  which  they  will  furnish  three  or  four  others  from  each 
shoot. 

If,  however,  at  the  next  winter  pruning  a  sufficient  num- 
ber cannot  be  selected  to  form  the  head,  the  best  must  be 
selected  and  cut  down  again  as  before,  which,  if  the  tree  be 
in  a  state  of  health,  must  furnish  abundance  for  the  purpose. 
The  best  of  those  being  selected,  they  must  be  allowed  to 
grow  at  their  full  length, without  ever  shortening  them  again, 
unless  through  some  accident  there  should  be  a  vacancy  in 
the  head  which  requires  to  be  filled  up. 


eS2  PLUITS. 

Standards,  when  thus  fully  estabhshed,  require  nothing 
further  than  to  be  looked  over  from  time  to  time,  in  order  to 
remove  any  superfluous  shoots,  or  such  others  as  may,  by 
their  further  growth,  be  Ukely  to  injure  others. 

Sec.  II.  —  Espaliers. 

Espalier  Plums  are  to  be  formed  precisely  upon  the  same 
principle  as  espalier  Pears,  having  a  central  upright  stem 
with  horizontal  branches  issuing  from  each  side ;  these  should 
be  trained  at  nine  inches  apart,  except  in  such  sorts  as  are 
of  a  very  slender  wiry  growth,  in  which  they  may  be  some- 
what nearer. 

The  branches  of  Plums  require  to  be  continued  at  length, 
without  ever  shortening  the  leading  shoot,  and  their  spurs 
should  be  managed  as  directed  for  Pears,  except  in  the  first 
pruning  in  the  summer,  when  the  foreright  and  side  shoots 
must  be  shortened  to  one  inch  instead  of  two,  as  they  are  not 
so  likely  to  throw  out  additional  shoots  from  these  artificial 
spurs  in  the  same  season. 

Some  of  the  strongest,  however,  of  these  spurs  will  be 
likely  to  make  a  second  shoot,  which  must,  in  the  second 
pruning,  be  cut  off*  below  the  eye  whence  it  originated  ;  never 
shortening  a  second  shoot  like  the  first,  as  a  repetition  of 
this  alone  causes  the  spurs,  in  every  description  of  espalier 
and  wall  tree,  to  be  what  are  termed  bushheaded,  instead  of 
having  any  tendency  to  acquire  a  more  natural  character : 
they  are  at  all  times  unsightly,  and  never  productive  of  fruit. 

A  SELECTION  OF  PLUMS BY  THE  EDITOR. 

Those  marked  with  an  asterisk  *  are  adapted  for  Espalier  or 
Ctuenoulle  Training. 

Ripe  in  July  and  August. 


Blue  Gage 

1 

*Blue  Perdrigon 

2 

*Early  Amber 

48 

Early  red  Primordian 

17 

Great  Damask  of  Tours 

3 

*Green  Gage 

10 

*Jaune  Hative 

49 

^Morocco 

6 

Precoce  deTours 

7 

Violette  hative 

9 

Wilmot's  Early  Orleans 

41 

*Kirk's  Plum 

5 

QUINCES. 

383 

Ripe  in  August 

and  beginning  of  September, 

*BrignoIe 

44 

*Drap  d'Or 

47 

Bolmar's  Washington 

53 

Early  Orleans 

16 

Flushing  Gage 

62 

*Fotheringham 

18 

*La  Royale 

25 

Little  Queen  Claude 

11 

Luccomb's  Nonesuch 

12 

*Mirabelle 

61 

Monsieur 

28 

New  York  Purple 

01 

Orleans 

29 

*Purple  Gage 

31 

*Royale  de  Tours 

36 

Violet  Diapar                • 

38 

*Wheat  Plum 

40 

*White  Perdrigon 

60 

Ripe  Septemb 

er  to  October. 

*Apricot  Plum 

43 

Cooper's  Plum 

63 

Coe's  Plum 

45 

^Diaper 

15 

Domine  Bull's  Plum 

64 

Downton  Imperatrice 

46 

Goliath 

20 

*  German  Prune 

19 

*La  Delicieuse 

24 

*Mimm's  Plum 

23 

*Imperatrice 

21 

Prune  Damson 

8 

Prune  Suisse 

30 

Red  Perdrigon 

34 

*Red  Magnum  Bonum 

33 

Saint  Catherine 

62 

Violet  Perdrigon 

39 

Wiaesour 

42 

*Wentvvorth 

54 

^^White  Imperatrice 

58 

White  Damson 

57 

*White  Bullace 

55 

White  Maornum  Bonum 

59 

Wentworth 

'  64 

CHAPTER    X:il. 
CULTIVATION  OF  QUINCES. 


Propagation. 

The  Quince  is  propagated  by  layers  at  any  time  during 
the  \vinter  months.  When  the  young  shoots  are  laid  down, 
there  should  not  be  more  than  two  eyes  left  above  ground, 
and  when  those  have  grown  five  or  six  inches  long,  one  of 
them  should  be  cut  clean  off,  leaving  the  other  to  form  the 
plant,  which  by  the  autumn  will  be  three  feet  high. 

The  layers  must  be  taken  off  the  stools  as  soon  as  the 
leaves  are  fallen,  and  planted  out  in  rows  at  three  feet  apart 


384  RASPBERRIES. 

from  row  to  row,  and  ten  or  twelve  inches  from  plant  to  plant 
in  the  row.  At  the  end  of  one  or  two  years  they  will  be  fit 
to  bud  or  graft  with  the  different  sorts  of  Pear,  for  quenouille 
or  espalier  training ;  or  they  may  be  allowed  to  grow  up  and 
form  standards  for  orchard  planting. 

Those,  however,  which  are  intended  for  budding  or  graft- 
ing, should  be  shortened  to  eighteen  inches,  as  soon  as  quar- 
tered out  in  the  rows,  which  will  keep  them  upright,  firm,  and 
steady :  but  those  intended  for  standards  should  be  staked 
.and  tifed  up  as  soon  as  planted,  and  at  the  end  of  three  years 
they  ought  to  be  fit  to  be  planted  out  where  they  are  intended 
to  remain. 

Cultivciion, 

The  Quince  is  cultivated  as  an  open  standard.  Its  ma- 
nagement is  the  same  as  that  of  the  Plum. 

The  Quince  may  very  safely  be  planted  out  in  the  orchard, 
without  any  fear  of  its  degenerating  either  the  Apple  or  thB 
Pear,  an  erroneous  idea  entertained  both  by  Miller  and 
Forsyth. 


CHAPTER  XIV. 

CULTIVATION  OF  RAGrBERRIES. 

Propagation, 

The  propagation  of  Raspberries  is  so  well  known  to  every 
gardener  to  be  by  suckers,  that  nothing  need  be  said  under 
this  head  ;*  but  the  raising  of  a  new  plantation  of  stools  is 
not  by  every  one  accomplished  in  the  shortest  space  of  time, 
and  a  collection  is  scarcely  ever  arranged  so  as  to  give  all 
the  sorts  of  which  it  may  consist  an  equal  advantage.  In 
order  to  this,  it  is  necessary  that  the  respective  heights 
should  be  known,  to  which  the  different  varieties  attain. 
This  will  enable  the  planter  to  arrange  them  to  the  greatest 
advantage. 

*  Cane  RaspJ)errie8  may  bepropaeatedby  Iayer8,a8  follows:  in  the  month  of  July 
bend  down  the  tops  and  with  a  dibber  make  a  hole  iii  the  ground,  stick  in  the  tops 
and  fasten  them  down  with  the  foot.  Ed. 


RASPBERRIES.  386 

This  will  be  by  placing  the  tallest  growers  at  the  back, 
the  middle  growers  next,  and  the  shortest  growers  in  front. 
By  this  mode  of  arrangement,  the  shorter  and  middle  grow- 
ers will  receive  their  due  proportion  of  sun,  without  being 
interrupted  by  those  which  attain  the  greatest  degree  of  ele- 
vation. The  necessity  of  such  an  arrangement  as  this  must 
be  obvious  to  those  who  are  aware  of  the  advantage  to  be 
derived,  in  wet  and  cloudy  seasons,  in  having  this  delicate 
and  tender  fruit  fully  exposed  to  the  sun,  and  receiving  a 
free  and  plentiful  admission  of  air. 

In  making  such  a  plantation  as  this,  it  will  be  advisable, 
if  possible,  to  have  the  rows  extend  from  east  to  west.  These 
should  be  four  feet  at  least  from  each  other  ;  and  supposing 
one  row  only  can  be  allotted  to  each  sort,  and  that  six  rows 
are  to  form  the  extent  of  the  plantation,  then  the  first  or 
north  row  may  be  planted  Vvith  the  Cornish,  No.  9  ;  the 
second  with  Woodward's  Red  Globe,  No.  22  ;  the  third  with 
Red  Antwerp,  No.  3 ;  the  fourth  with  Yellow  Antwerp,  No.  4; 
the  fifth  with  Cane,  No.  6,  7,  or  8 ;  the  sixth  with  Double 
Bearing,  No.  10  or  11. 

The  stools  in  the  first  and  second  row  should  be  four  feet 
apart;  those  in  the  third  and  fourth,  three  feet  and  a  half ; 
and  those  in  the  fifth  and  sixth,  three  feet.  In  planting,young 
suckers  should  be  made  choice  of;  and  if  in  plenty,  three  of 
these  should  be  allowed  to  each  stool,  placing  them  in  a  tri- 
angle of  six  inches  apart.  If  fruit  are  not  wanted  the  first 
year,  the  plants  will  gain  considerable  strength  by  being  cut 
down  within  six  inches  of  the  ground  as  soon  as  planted, 
instead  of  leaving  them  three  or  four  feet  high  in  order  to  ob- 
tain from  them  a  crop  of  fruit. 

In  selecting  the  sorts  for  the  above  six  rows,  it  is  inten- 
ded only  to  show  their  arrangement  as  far  as  regards  their 
relative  heights,  not  as  a  proper  proportion  of  each  ;  because 
a  single  row  of  yellow-fruited  will  not,  by  many,  be  deemed 
sufficient  for  five  rows  of  red. 

When  a  larger  collection  is  intended  to  be  planted  out,  the 
additional  varieties  may  readily  be  placed  so  as  to  corre- 
spond with  those  which  I  have  selected  as  a  specimen. 

After  the  stools  are  estabhshed,  and  fruit  of  the  largest 
size  acquired,  care  must  be  taken  to  select  the  strongest 
canes,  and  a  few  of  these  only  from  each  plant,  in  proportion 
to  its  strength,  shortening  each  to  about  four-fifths  of  its 
original  height :  these  should  be  supported  singly  by  a  small 
stake  to  each.     For  general  purposes  stakes  are  unneces- 

33 


386  STRAWBERRIES. 

sary,  as  three,  four,  five,  or  six  canes  from  the  same  stool 
may  be  tied  together  on  their  tip-ends  :  this  may  be  done 
so  as  to  give  each  cane  a  bow-hke  direction,  which  will  give 
much  more  room  for  their  laterals  to  grow  than  if  tied  up  in 
a  more  perpendicular  manner. 

As  a  succession  of  this  very  favourite  fruit  must  always 
be  desirable  in  the  dessert,  it  may  be  prolonged  considerably 
beyond  its  usual  time  by  cutting  down  some  of  the  stools 
wholly  to  within  a  few  inches  of  the  ground,  instead  of  leav- 
ing the  canes  at  four  fifths  of  their  length. 

This  operation  may  be  practised  upon  both  the  Red  and 
the  Yellow  Antwerp,  as  well  as  upon  several  of  the  other 
varieties,  from  which  good  crops  of  fruit  may  be  obtained  in 
August. 

The  double-bearing  varieties  should  have  every  alternate 
stool  cut  down  annually  :  these  will  furnish  an  abundance 
of  fruit  so  late  as  September,  and  in  a  fine  warm  autumn  even 
to  a  later  period. 

As  the  finest  and  best  of  these  fruits  are,  in  all  cases,  the 
produce  of  strong  and  well-ripened  canes,  it  becomes  neces- 
sary that  the  stools  should  have  every  advaiitage  aflx)rded 
them.  This  may  be  readily  effected  by  causing  all  the  for- 
mer year's  canes  to  be  cut  down  to  the  ground  as  soon  as 
they  have  produced  their  crop,  instead  of  allowing  them  to 
stand  till  the  winter  or  spring  :  this  removes  an  unnecessary 
encumbrance,  and  at  a  season  when  sun  and  air  are  of  in- 
finite importance  to  the  young  canes,  consequently  to  the 
succeeding  crop  of  fruit. 


CHAPTER  XV. 

CULTIVATION  OF  STRAWBERRIES. 

CttUivation. 

As  early  in  the  summer  as  the  young  runners  of  Straw- 
berries have  taken  root,  they  should  be  taken  up  and  planted 
out  in  nursery  beds,  at  a  distance  of  five  or  six  inches  from 
each  other.  These,  in  the  course  of  the  summer  and  au- 
tumn, will  make  fine,  large,  well-rooted  plants,  and  many  of 
the  kinds  will  be  sufficiently  strong  to  produce  fruit  the  fol- 
lowing summer 


STRAWBERRIES.  387 

In  preparincr  the  ground  for  the  reception  of  these  plants, 
it  should  be  trenched  two  spades  deep  (twenty  inches),  \vith 
a  quantity  of  half-rotten  dung  mixed  with  the  first  spit.  In 
planting  them  out,  the  most  economical  method  perhaps  will 
be,  to  plant  in  beds  of  four  rows  each,  with  intervals  of  two 
and  a  half  or  two  feet  between  the  beds,  according  to  the 
sorts  to  be  planted. 

The  strongest  growers,  such  as  WihnoVs  Superb,  and  all 
the  varieties  of  the  third  Class,  may  be  fifteen  inches  from 
row  to  row,  and  fifteen  inches  between  each  plant ;  the  next 
strongest  may  have  the  rows  fifteen  inches  apart,  and  the 
plants  twelve  inches  :  the  third  size,  comprising  all  those  of 
the  sixth  and  seventh  Classes,  may  have  the  rows  twelve  in- 
ches apart,  and  the  plants  twelve  inches ;  the  fourth  size, 
those  of  Class  I.  and  V.,  may  have  the  rows  twelve  inches 
apart,  and  the  plants  nine  inches. 

During  the  first  year,  all  the  runners  should  be  cut  off  the 
plants  some  time  before  they  have  taken  root,  which  will 
give  the  stool  plants  full  possession  of  the  soil.  Such  sorts 
as  show  fruit  should  have  the  ground  covered,  when  coming 
into  blossom,  with  either  short  grass  or  with  straw,  which 
will  keep  the  blossoms  clean,  and  the  fruit  free  from  soil 
when  ripe  ;  besides,  the  surface  of  the  ground  will  be  pro- 
tected from  the  scorching  rays  of  the  sun,  and  in  case  of 
heavy  showers,  the  rain  will  thus  be  prevented  from  running 
off.  As  soon  as  the  fruit  is  gathered,  however,  this  covering 
should  be  removed,  and  the  ground  kept  clean  by  the  hoe. 
In  the  winter,  and  not  before,  as  the  plants  will  not  have 
finished  their  growth,  the  leaves  must  be  cut  ofi',  and  the 
spaces  among  the  plants,  as  well  as  the  alleys,  dug  carefully 
over,  so  as  not  to  injure  their  roots  :  this  will  be  best  done 
with  a  three-pronged  fork,  instead  of  the  spade.  The  second 
summer,  the  plants  will  bear  their  best  crop  and  finest  fruit ; 
the  beds  and  outside  of  the  alleys  should  be  covered  with 
mown  grass  or  with  straw,  as  before,  three  or  four  inches 
thick:  by  this  method  I  have  found  the  fruit  not  only  more 
abundant,  but  much  finer  than  by  any  other. 

In  cultivating  the  Hautbois  Strawben^y, pla^nis  from  bad  col- 
lections produce  a  number  of  what  some  gardeners  call  male 
or  sterile  plants ;  and  many  are  of  opinion,  that  because 
they  are  males,  it  is  necessary  they  should  be  preserved  in 
their  beds,  in  order  to  fertilize  the  others  ;  and  some  have 
gone  so  far  as  to  plant  them  with  a  rather  numerous  regular- 


388 


STRAWBERRIES. 


ity  for  this  purpose.  The  consequence  has  been,  that  their 
beds  have  proved  more  fertile  in  leaves  than  in  fruit,  and  the 
stock  has  at  length  been  condemned  as  bad ;  whereas  its 
sterility  has  proceeded  from  those  favourite  males,  the  stools 
of  which  having  no  crop  of  fruit  to  support  always  produce  a 
superabundance  of  runners,  which  being  also  much  stronger 
than  the  fertile  ones  have  consequently  overrun  and  over- 
powered them,  and  literally  annihilated  the  only  ones  capable 
of  producing  fruit. 

Having  had  a  parcel  of  Hautbois  plants  given  to  me  some 
years  ago,  I  planted  them  out,  and  suspecting  there  were 
many  sterile  plants  among  them,  I  did  not  suffer  a  runner  to 
remain  the  first  year.  The  second  year,  five  plants  out 
of  six  proved  to  be  so,  which  I  immediately  destroyed  ; 
and  as  soon  as  the  runners  of  the  fertile  ones  became  rooted, 
I  planted  out  the  bed  afresh :  these  produced  me  one  of  the 
most  fertile  crops  I  ever  saw,  and  the  runners  from  them 
produced  the  successive  crops  the  same. 

I  selected  a  few  of  the  finest  of  the  first  berries  of  those 
which  bore  the  first  year,  and  sowed  the  seeds  ;  these  produ- 
ced, as  might  be  expected,  both  fertile  and  sterile  plants,  the 
latter  of  which  I  again  destroyed,  and  saved  a  few  only  of 
those  which  produced  the  finest  fruit,  and  of  similar  size, 
figure,  and  quality  ;  the  runners  from  these  I  planted  out  as 
before,  and  they  produced  me  a  perfect  crop  of  fruit,  without 
a  single  sterile  plant  being  found  among  them  :  thus  was  my 
first  stock  of  prolific  Hautbois  obtained. 

After  stating  thus  much  relative  to  this  class  of  Strawber- 
ries, it  can  hardly  be  necessary  for  me  to  point  out  the  neces- 
sity of  closely  examining  all  new-made  beds  of  them,  and  of 
entirely  extirpating  those  worse  than  useless  sterile  plants. 

Alpine  Strawberries  have  been  recommended  by  some  to 
be  always  raised  from  seed.  I  have  raised  many  this  way, 
and  I  have  found  myself  disappointed,  in  having  a  portion  of 
them  produce  inferior  fruit  to  those  from  which  the  seeds 
were  obtained.  Thus  a  mixture  of  Alpines  is  the  result, 
which  in  my  opinion  is  no  way  desirable,  as  in  all  cases  a 
crop  of  the  best  fruit  can  never  be  equalled  by  a  mixture  of 
the  best  with  inferior  varieties. 

In  propagating  the  Alpine  Strawberry  by  the  runners  from 
one  single  plant,  all  its  offspring  must  be  the  same ;  it  there- 
fore becomes  necessary  to  select  the  very  finest  kind  for  the 
purpose  ;  the  fruit  large,  broad  at  its  base,  and  sharply  coni- 
cal. 


Forsyth's  composition.  389 

If  the  runners  are  planted  out  in  August  or  the  beginning 
of  September,  the  beds  will  be  covered  with  runners  by  the 
spring ;  these  should  not  be  removed,  as  directed  for  the 
other  classes,  because  the  first  and  strongest  of  them  will 
produce  fruit  during  the  autumn,  and  continue  in  succession 
to  a  late  period  of  the  season.  But  a  succession  of  finer 
fruit  than  these  is  produced  by  cutting  off  all  the  flower 
stems  as  soon  as  they  begin  to  blosisom,  from  their  com- 
mencement in  the  spring  till  the  end  of  June.  By  this  means 
a  most  abundant  supply  of  the  very  finest  fruit  is  produced 
from  the  end  of  July  till  the  frost  sets  in. 

In  pursuing  this  latter  mode  of  management,  it  would  be 
most  advisable,  perhaps,  to  plant  a  small-sized  bed  for  the 
purpose,  allowing  the  plants  a  space  of  six  or  eight  inches 
from  each  other,  instead  of  more,  which  will  ensure  a  thicker 
crop  ;  and  in  all  cases  with  Alpines,  it  would  be  still  better 
to  have  some  of  both  Red  and  fVliiie  planted  upon  a  north 
aspect,  and  that  these  plantings  should  be  removed  annu- 
ally. 

The  Wood  Strawherry  requires  the  same  management, 
except  in  this,  that  as  it  does  not  produce  its  fruit  in  the  au- 
tumn, its  flower  stems  must  not  be  cut  down  in  the  spring, 
in  expectation  of  a  succession  crop. 


JVlr.  Fbrsytli's  Composition. 

Mr.  Forsyth,  May  11, 1791,  gave  the  following  directions 
*'  for  making  a  composition  for  curing  diseases,  defects  and 
injuries  in  all  kinds  of  fruit  and  forest  trees,  and  the  method 
of  preparing  the  trees  and  laying  on  the  composition  : 

"  Take  one  bushel  of  fresh  cow-dung,  half  a  bushel  of 
lime  rubbish  of  old  buildings  (that  from  the  ceihngs  of  rooms 
is  preferable,)  half  a  bushel  of  wood  ashes,  and  a  sixteenth 
part  of  a  bushel  of  pit  or  river  sand  ;  the  three  last  articles 
are  to  be  sifted  fine  before  they  are  mixed  ;  then  work  them 
well  together  with  a  spade,  and  afterwards  with  a  wooden 
beater,  until  the  stuff  is  very  smooth,  hke  fine  plaster  used 
for  ceilings  of  rooms. 

*'  The  composition  being  thus  made,  care  must  be  taken 
to  prepare  the  tree  properly  for  its  application,  by  cutting 
33* 


390  Forsyth's  composition. 

away  all  the  dead,  decayed,  and  injured  part,  till  you  come 
at  the  fresh  sound  wood,  leaving  the  surface  of  the  wood 
very  smooth,  and  rounding  off  the  edges  of  the  bark  with  a 
draw-knife  or  other  instrument,  perfectly  smooth,  which  must 
be  particularly  attended  to  ;  then  lay  on  the  plaster  about 
an  eighth  of  an  inch  thick,  all  over  the  part  where  the  wood 
or  bark  has  been  so  cut  away,  finishing  off  the  edges  as  thin 
as  possible.  Then  tftke  a  quantity  of  dry  powder  of  wood- 
ashes  mixed  with  a  sixth  part  of  the  same  quantity  of  the 
ashes  of  burnt  bones  ;  put  it  into  a  tin  box  with  holes  in  the 
top,  and  shake  the  powder  on  the  surface  of  the  plaster  till 
the  whole  is  covered  with  it,  letting  it  remain  for  half  an  hour 
to  absorb  the  moisture  ;  then  apply  more  powder,  rubbing 
it  on  gently  with  the  hand,  and  repeating  the  application 
of  the  powder  till  the  whole  plaster  becomes  a  dry,  smooth 
surface. 

"  If  any  of  the  composition  be  left  for  a  future  occasion, 
it  should  be  kept  in  a  tub  or  other  vessel,  and  urine  poured 
on  it  so  as  to  cover  the  surface,  otherwise  the  atmosphere 
will  greatly  hurt  the  efficacy  of  the  application. 

"  When  lime  rubbish  of  old  buildings  cannot  be  easily  got, 
take  pounded  chalk  or  common  lime,  after  having  been 
slaked  a  month  at  least. 

"  As  the  growth  of  the  trees  will  gradually  affect  the  plas- 
ter, by  raising  up  its  edges  next  the  bark,  care  should  be 
taken,  when  that  happens,  to  rub  it  over  with  the  finger  when 
occasion  may  require,  (which  is  best  done  when  moistened 
by  rain,'  that  the  plaster  may  be  kept  whole,  to  prevent  the 
air  and  v/et  penetrating  into  the  wound." 

Mr.  Forsyth  says,  farther  on,  "  As  the  best  way  of  using 
the  composition  is  found  by  experience  to  be  in  a  liquid  state, 
it  must,  therefore,  be  reduced  to  the  consistence  of  a  pretty 
thick  paint,  by  mixing  it  up  with  a  sufficient  quantity  of  urine 
and  soap-suds,  and  laid  on  with  a  painter's  brush.  The 
powder  of  wood-ashes  and  burnt  bones  is  to  be  applied  as 
before  directed,  patting  it  down  with  the  hand." 

Although  I  do  not  feel  disposed  to  go  the  length  of  ad- 
mitting all  that  has  been  said  of  the  virtues  of  this  compo- 
sition, I  believe  it  to  be  a  very  excellent  one  to  be  applied  to 
trees  where  their  limbs  have  been  amputated,  or  their  bark 
injured  by  wounds.  I  have  therefore  inserted  its  prepa- 
ration here,  verbatim,  from  Mr.  Forsyth's  Treatise,  and  re- 


A  WASH  FOR  THE  STEMS,  &C.  391 

commend  its  application  in  the  manner  he  has  directed,  par- 
ticularly in  a  liquid  state. 

A  Wash  for  the  Stems  of  Fruit  Trees. 

Take  a  peck  of  fresh  cow-dung,  half  a  peck  of  quick-lime, 
half  a  pound  of  flour  of  sulphur,  and  a  quarter  of  a  pound  of 
lamp-black.  Mix  the  whole  together  with  as  much  urine 
and  soap-suds  in,  a  boiling  state  as  will  form  the  ingredients 
into  a  thick  paint. 

This  composition  may  be  applied  to  the  stems  of  young 
standard  trees  when  planted  out  into  the  orchard,  to  prevent 
their  being  injured  by  the  depredations  of  hares  and  rabbits. 

c5  Wash  for  the  Stems  and  Branches  of  Fruit  Trees. 

Take  half  a  peck  of  quick  lime,  half  a  pound  of  flour  of 
sulphur,  and  a  quarter  of  a  pound  of  lamp-black.  Mix  the 
whole  together  with  as  much  boiling  water  as  will  form  the 
ingredients  into  a  thick  paint.  This  composition  is  recom- 
mended to  be  applied  to  the  stems  and  limbs  of  apple  trees 
which  are  infested  with  the  White  JMealy  Insect,  having  pre- 
viously removed  the  moss  and  loose  bark  by  scraping  them 
off  with  a  strong  knife,  or  some  other  instrument  adapted  to 
the  purpose. 

In  using  the  composition,  it  will  be  most  eflicacious  if  ap- 
plied in  a  warm  state,  or  something  more  than  blood  heat. 

On  young  trees,  strong  vinegar  will  effectually  destroy 
this  insect,  and  I  have  for  many  years,  in  my  own  nursery, 
used  it  for  this  purpose  :  but  this  would  be  too  expensive  to 
be  applied  when  the  trees  are  large.* 

*  A  solution  of  potasli  to  wash  the  stems  of  the  trees  early  in  the  spring  before 
lb©  budg  expand,  will  eifectually  destroy  them.  jjj^,  j£^_ 


INDEX 


TO  THE  DIFFERENT  FRUITS. 


ALMOKDS. 

No. 

Page 

No. 

Page 

1.  Amande  commune 

1 

1.  Common  Almond 

1 

2.  Amande  douce  a  coque  durd    2 

2.  Hard-shell  Sweet  Almond     1 

3.  Amande  douce  a  coque  tendre  2 

4.  Ladies' Finger  Sweet  Al- 

4. Amande  des  Dames 

2 

mond 

2 

5.  Amande  Sidtana 

2 

6.  Pistachia  Almond 

2 

6.  Amande  Pistache 

2 

7.  Princess  Paper-shell  Al- 

7. Amande  Princesse 

9 

mond 

2 

8.  Amande  Amtre 

2 

5.  Sultana  Almond 

2 

8.  Bitter  Almond 

2 

APP 

LES. 

163.  Acklam's  Russet 

62 

120.  Bedfordsliire  Foundling 

46 

115.  Adams's  Pearmain 

44 

121.  Belle  Bonne 

46 

116.  ^sopus  Spitzemberg 

45 

68.  Belledge 

27 

22.  Alexander 

11 

69.  Belle  Gridehne 

27 

46.  Alfriston 

20 

69.  Belle  Grisdeline 

27 

103.  American  J^eiotown  Pip- 

62. BelVs  Scarlet 

25 

pin 

40 

■69.  Belvoir  Pippin 

28 

169.  Anis  . 

65 

193.  Bennett  Apple 

75 

22.  Aporta 

11 

122.  Benwell's  Pearmain 

47 

6.  Arbroath  Pippin 

4 

17.  Bere  Court  Pippin 

8 

164.  Aromatic  Russet 

63 

194.  BestBache 

75 

165.  Ashmead's  Kernel 

63 

70.  Biggs's  Nonesuch 

28 

93.  Aurore 

37 

71.  Birmingham  Pippin 

28 

194.  Bache's  Kernel 

75 

72.  Blenheim  Orange 

29 

117.  Baltimore 

45 

72.  Blenheim  Pippin 

29 

118.  Barcelona  Pearmain 

45 

113.  Bonnet  Carr6 

44 

88.  Bardin 

35 

1.  Borovitsky 

3 

119.  Baxter's  Pearmain 

46 

73.  Borsdoi-ff 

29 

67.  Beachamwell  Seedling 

27 

73.  BorsdOrffer 

29 

47.  Beauty  of  Kent 

•20 

123.  Bossom 

47 

166.  Bo wyer's  Russet 

63 

394 

Ko. 
215. 
223. 
167. 

91. 
124. 

74. 

75. 
109. 
169. 

71. 

73. 
113. 
130. 

14. 
162. 

14. 
162. 

18. 

120. 
229. 

76. 

80. 
169. 
154. 

77. 
125. 
125. 

99. 
126. 

19. 

83. 
127. 
159. 

20. 
195. 
195. 
128. 

53. 

21. 
129. 
159. 

77. 

78. 
130. 
130. 
125. 
130. 

79. 

79. 

80. 


APPLES. 

Page 

No. 

Bough  Apple 

84 

80. 

Bell  Flower 

86 

125. 

Braddick's  Nonpareil 

64 

196. 

Brandy  nipple 

36 

48. 

Bredon  Pippin 

47 

28. 

Brickley  Seedling 

29 

131. 

Bringewood  Seedling 

30 

159. 

Broad-end 

42 

159. 

Brown  Apple  of  Burnt 

8. 

Island 

65 

35. 

Brummage  Pippin 

28 

165. 

Burs  do /-ff 

29 

140. 

Calville  Blanche  d'Hiver 

44 

12. 

Calville  d'Angleterre 

49 

16. 

Calville  d'Et'6 

7 

49. 

Calville  Rouge 

62 

50. 

Calville  Rouge  d'Etd 

7 

84. 

Calville  Rouge  d'Hiver 

62 

51. 

Calville  Rouge  de  Mi- 

coud 

8 

81. 

Cambridge  Pippin 

46 

81. 

Campfield 

88 

52. 

Canadian  Reinette 

30 

82. 

Capendu 

32 

152. 

Caraioay  Russet 

65 

CarreVs  Seedling 

58 

3. 

Caroline  Apple 

30 

2. 

Catshead 

48 

168. 

CaVs-Head 

48 

13. 

Charles  .Mpple 

39 

13. 

Chester  Peannain 

48 

13. 

Christie's  Pippin 

9 

216. 

Claremont  Pippin 

33 

83. 

Clay  gate  Peannain 

48 

50. 

CohheWs  Fall  Pippin 

61 

84. 

Cobham  Apple 

10 

22. 

Cocagee 

75 

156. 

Cockagee 

75 

Cockle  Pippin 

48 

53. 

Codling 

22 

93. 

Cole  Apple 

10 

13. 

Col.  Harbord's  Pippin 

49 

85. 

Concombre  ancien 

61 

86. 

Contin  Reinette 

31 

218. 

Cornish  Aromatic 

3) 

159. 

Cornish  Gilliflower 

49 

159. 

Cornish  July  Flower 

49 

24. 

Costard 

48 

36. 

Coul  Blush 

50 

132. 

Court  de  Wick 

31 

132. 

Court  of  "Wick  Pippin 

31 

87. 

Court  Pendu 

32 

169. 

Courtpendu  de  la  Q,uin- 

84. 

tinye 

35 

Page 
Courtpendu  plat  32 
Coustard  48 
Cowarne  Red  76 
Cray  Pippin  20 
Dainty  14 
Darling  Pippin  50 
D'Espagne  61 
De  Ratteau  61 
Devonshire  Q,uarenden  5 
Ditchinghani  Pippin  16 
Dr.  Ashmead's  Kernel  63 
Dr.  Harvey^s  Apple  53 
Dr.  Helsham's  Pippin  6 
Dolgoi  Squosnoi  8 
Dowell's  Pippin  21 
Downton  Pippin  21 
Drap  d'Or  34 
Duke  of  Beaufort's  Pip- 
pin 21 
Dumeloiv^s  Crab  32 
Dumelow's  Seedling  32 
Dutch  Codlin  22 
Dutch  Mignonne  33 
Earl  of  Yarmouth'' s  Pear- 
main  58 
Early  Crofton  3 
Early  Julien  3 
Early  Nonpareil  64 
Early  Red  Juneating  7 
Early  Red  Margaret  7 
Eaiiy  Striped  Juneating  7 
Early  Hai-vest  84 
Easter  Pippin  33 
Elton  Golden  Pippin  21 
Embroidered  Pippin  34 
Emperor  Alexander  11 
Engelsche  Konings  or 

King'' s- Pippin  59 

English  Codlin  22 

English  Pippin  37 

Eve  Apple  7 

Eyer's  Greening  34 

Fail-me-never  34 

Fall  Pippin  85 

Fall  Pippin  61 

Fall  Pippin,  CobbetVs  61 

Fall  Pippin,  Sudloio^s  11 

Fameuse  16 

Farleigh  Pippin  50 

Farley  Pippin  50 

Fearn's  Pippin  35 

Fenouillet  Gris  65 

Fenouillet  Jaune  34 


APPLES. 


395 


No.  Page 

88.  Fenouillet  Rouge  35 
97.  Five-crowned  Pippin  38 

23.  Flower  of  Kent  11 

197.  Forest  Styre  76 

133.  Fomian'sCrew  50 
155.  Formosa  Pippin  59 

134.  Fouldon  Pearmain  51 

198.  Foxley  Apple  77 

199.  Fox  Whelp  77 

24.  FrankUn's  Golden  Pip- 

pin 11 

25.  Frank  Rambour  12 
52.  French  Codlin  22 
83.  French  Crab  33 
59.  Frith  Pitcher  24 

200.  Friar  77 

79.  Fnfs  Pippin  31 

89.  Fulwood  35 

135.  Ganges  51 

80.  Garnon's  Apple  32 

201.  Garter  78 
11.  Glace  de  Zilande  6 

118.   Glace  Rouge  45 

52.   Gloi-y  of  the  West  22 

155.   Glory  of  Y'jrk  59 

90.  Gogar  Pippin  33 
79.  Golden  Drop  31 

91.  Golden  Harvey  36 

136.  Golden  Lustre  51 

92.  Golden  Noble  36 

137.  Golden  Pearmain  52 
26.  Golden  Pippin  12 

93.  Golden  Reinette  37 
170.  Golden  Russet  65 
142.  Golden  Vining  54 
202.  Grange  Apple  78 
230.  Granniwinkle  89 

138.  Gravenstein  52 
54.  Gray  Leadington  22 

94.  Green  Newtown  Pippin  37 
175.   Grilne  Reinette  67 

71.   Grummage  Pippin  28 
76.   Grosse  Reinette  d'Angle- 

terre  30 

203.  HagloeCrab  79 

57.  Hampshire  Yelloio  23 

139.  Hanwell  Souring  '  52 
180.  Hardinghain''s  Russet  69 

140.  Harvey  Apple  53 
27.  Hawthornden  13 

231.  Hewes's  Crab  89 

224.  Hay's  Winter  87 
156.  Herefordshire  Pearmain      59 

228.  Harrison  88 


No.  Pago 

168.  Hicks^s  Fancy  64 

28.  Hoary  Morning  13 
95.  Holland  Pippin  37 

141.  Hollow-crowned  Pippin  53 
134.  Horrex^s  Pearmain  51 

171.  Horsham  Russet  66 

142.  Hubbard's  Pearmain  54 

29.  Hughes's  Golden  Pippin  14 
29.  Hughes's  JVeio    Golden 

Pippin  14 

172.  Hunt's  Duke  of  Glou- 

cester 65 

172.  HunVs  JVonpareil  66 

3.  Irish  Peach  Apple  3 
59.  Irish  Pitcher  24 

186.  Irish  Russet           '  71 

83.  Iron-stone  Pippin  33 

206.  Isle  of  Wis-ht  Orange  80 

206.  Isle  of  Wight  Pippin  80 

76.  Janurea  30 

55.  Jubilee  Pippin  23 
130.  July  Flcioer  49 
216.  July  Pippin  84 

4.  Juneating  3 
r43.  Kentish  Pippin  54 

30.  Kerry  Pippin  14 

56.  Keswick  Codlin  23 
144.  Kinellan  Apple  54 

57.  King-  of  the  Pippins  23 

31.  Kirke's  Golden  Pippin  14 

96.  Kirke's  Lord  Nelson  38 
118.  Kleiner    Casseler  Rein- 
ette 45 

43.  KnighVs  Codlin  19 

50.  KnighVs  Golden  Pippin  21 

50.  KnighVs  Pippin  21 

79.  Knighticick  Pippin  31 

173.  Knobby  Russet  66 

227.  Lady  Apple  86 

144.  Lamb  Abbey  Pearmain  54 

32.  Langton  J^onesuch  15 
159.   Large  Fall  Pippin  61 

145.  Lemon  Pippin  55 
204.  Loan  Pearmain  79 

97.  London  Pippin  38 

58.  Longville's  Kernel  24 

98.  Lucombe's  Seedling  38 
5.  Magdalene  4 

99.  Malcarle  39 

59.  Mank's  Codlin  29 
5.  Margaret  4 

13.  Margaret  7 

13.  Margaretha  Apfel  7 

100.  Margil  39 


396 


APPLES. 


No.  Page 

174.  Martin  Nonpareil  66 
206.  Marygold  80 
104.  Matchless  40 

99.  Mela  Carla  39 

76.  Mela  Janurea  30 

102.  Mineer's  Dumpling  40 
101.  Minchall  Crab  39 
101.  Minshul  Crab  39 
222.  Monstrous  Pippin  86 

67.  Motieux's  Seedling  27 

60.  Nelson's  Codling  24 

86.  J^ever-fail  34 

146.  New  Rock  Pippin  55 

103.  Newtown  Pippin  40 

104.  Newtown  Spitzemberg      40 

147.  New- York  Pippin  53 
222.  New-YorkGloriaMundi  86 

175.  J^on-pareil  67 
32.  Nonesuch  15 

32.  jSTonsuch  15 
175.  J^onpareil  67 
175.  J^on-pareille  67 

105.  Norfolk  Beaufin  41 
105.  JsTorfolk  Beefin  41 
110.  J^orfolk  Cohnan  42 

148.  Norfolk  Paradise  5*6 
115.  J^orfolk  Pippin  44 
110.  J^orf oik  Storing  42 

149.  Northern  Greening  56 
128.  mumeg  Cockle  Pippin  48 
128.  J^utmeg  Pippin  48 

33.  Oake's  Apple  15 

175.  Old  Nonpareil  67 
161.   OldPearmain  62 

205.  Old  auining  80 

176.  Old  Royal  Russet  67 

206.  Orange  Pippin  80 

150.  Ord's  Apple  57 
6.  Orgeline  4 
6.   Orjeline  4 

152.  Ortley  Apple  57 

6.  Oslin  Apple  4 

6.  Oslin  Pippin  4 

152.  Oxnead  Pearmain  58 

34.  Padley's  Pippin.  1  6 
64.  Pearmain  d'Et6  26 

161.  Pearmain  d'Hiver  52 

156.  Parmain  Double  59 

156.  Parmain  Royal  59 
156.  Parmain   Royal  de  long 

dur6e  59 
185.  Passe  Pomme  de  Canada    71 

177.  Patch's  Russet  68 
82.  Paternoster  Jlpple  33 

207.  PaM'san  80 


No.  Page 

178.  Pennington's  Seedling      68 
26.  Pdpin  d'Or 

161.  P6pin  Parmain  d^ Angle- 
terre 

153.  Petit  Jean 

35.  Philadelphia  Pippin 
79,  Phillip's  Reinette 

179.  Pile's  Russet 

180.  Pine  Apple  Russet 

154.  Pinner  Seedhng 

181.  Pitmaston  Nonpareil 

181.  Pitmaston  Rxisset  J^on- 

pareil 
84.  Pomme  de  Caracttre 
82.  Pomme  de  Laak 
227.  Pomme  d\1pi 

36.  Pomme  de  Neige 
76.  Portugal  Apple 
73.  Postdoff 
73.  Postophe  d'Hiver' 

37.  Potter's  Large 

182.  Powell's  Russet 
190.  Pyrager 
188.  Pride  of  the  Ditches 

11.  Pyrus  Astracanica 
73.   Q,iieen''s  Jlpple 
25.  Ramboiir  Franc 
25.  Rambor  Gros 

7.  Red  Jlstracan 
14,  Red  Calville 

38.  Red  Ingestrie 
38.  Red  Ingestrie  Pippin 
1 3.  Red  Juneating 

208.  Red  Must 

8.  Red  Gluarenden  • 

209.  Red  Streak 
197.  Red  Styre 

73.  Reinette  Bdtarde 
159.  Reinette  Blanche  d'Es- 
pagne 

76.  Reinette  de  Caen 

76.  Reinette  de  Canada 

76.  Reinette    de    Canada   d. 
Cdtes 

76.  Reinette    de    Canada 

Blanche 

185e  Reinette  de  Canada  Grise  71 
118.  Reinette  des  Cannes  46 

183.  Reinette  d'Hongrie  70 

82.  Reinette  Dor6e  33 

106.  Reinette  Tranche  41 

76.  Reinette  Grosse  de  Canada  30 
175.  Reinette  J^ompareille  67 

118.  Reinette  Rouge  46 


12 


58 
16 
31 

68 
69 
58 
69 

69 
34 
33 
87 
16 
30 
29 
29 
17 
70 
74 
72 

6 
29 
12 
12 

4 

7 
17 
17 

7 
81 

5 
81 
76 
29 

61 
30 
30 

30 

30 


APRICOTS. 


227. 
118. 

15. 
221. 
155. 
107. 

63. 
121. 
169. 
184. 

13. 
156. 

64. 
157. 
186. 
137. 

61. 

8. 

181. 

186. 

58. 

39. 
187. 

62. 

21. 
210. 
211. 
188. 
150. 
150. 

63. 

63. 
118. 
169. 
9. 
168. 
212. 
158. 
108. 

40. 

24. 

16. 

41. 

41. 

10. 


Page 

Pomme  d'Api  87 

Reinette  Rousse  46 

Revelstone  Pippin  7 
Rhode  Island  Greening     86 

Ribston  Pippin  59 

Robinson  Pippin  41 

Rode  WynAppel  25 

Rolland  Apple  46 

Rook's  J^est  65 

Ross  Nonpareil  70 

Rother  Jacobs  Jlpfel  7 

Royal  Peannain  59 

Royal  Peannain    '  26 

Royal  Reinette  60 

Royal  Russst  71 

Ruckman^s  Pearmain  52 
Rymer                              '   25 

Sack  Apple  5 

St.  John's  Jfonpareil  69 

Sam  Young  71 

Sani's  Crab  24 

Scarlet  Crofton  17 

Scarlet  Nonpareil  72 

Scarlet  Pearmain  25 

Scarlet  Perfume  10 

Siberian  Bittersweet  82 

Siberian  Harvey  82 

Siely's  Mignonne  72 

Simpson''s  Pippin  57 

Simpson''s  Seedling  57 

Sops  in  Wine  25 

Sops  of  Wine  25 
Speckled  Golden  Reinette   46 

Spice  Apple  65 

Spring  Grove  Codlin  5 

Stagg's  Jfonpareil  64 

Stead's  Kernel  82 

Stone  Pippin  60 

Striped  Bsaufin  42 
Striped  Holland  Pippin     17 

Sudloio''s  Full  Pippin  1 1 

Sugarloaf  Pippin  8 

Summer  Broaden  18 

Summer  Colman  18 
Summer  Golden  Pippin       6 


No 
168. 

64. 
220. 
389. 
226. 
190. 
158. 

65. 

11. 
155. 
222. 

42. 

81. 

191. 

11. 

128. 

27. 
158. 
192. 
159. 
158. 
160. 

66. 
224. 
109. 
110. 
111. 
161. 
112. 
102. 
113, 
213. 

79. 

79. 

72. 

43. 

44. 

93. 
214. 

93. 

45. 
114. 

33. 


Summer  J^onpareil 
Summer  Pearmain 
Swaar  Apple 
Sweeney  Nonpareil 
Sweet  and  Sour 
Stykehouse  Russet 
Tarvey  Codlin 
Transparent  Codlin 
Transparent  de  Moscwie 
Traver''s  Apple 
Van  Dyne 
Waltham  Abbey  Seed- 
ling 
Wellington 
Wheeler's  Russet 
White  Astracan 
White  Cockle 
White  Haiothornden 
White  Pippin 
Wliite  Russet 


397 

Pag« 
64 
26 
85 
73 
87 
73 
61 
26 
6 
59 
86 


APRICOTS. 


9.  Abrlcot  Angoumois 
14.  Ahricot  Blanc 
11.  Abricot  Commun 
2.  Abricot  de  Hollande 
5.  Abricot  de  St.  Jean 


94 
95 
95 
91 

92 


5.  Abricot  de  St.  Jean  Rouge  92 


8. 
5. 
5. 
10. 
1. 


White  Spanish  Reinette  61 

White  Stone  Pippin  60 

Wliitmore's  Pippin  63 

Williams's  Pippin  26 

Wine  Apple  86 

Winter  Broaden  42 

Winter  Colman  42 

Winter  Majetin  43 

Winter  Pearmain  63 

Winter  Glueening  43 

Winter  Red  Calville  63 

Winter  Wliite  Calville  43 

Woodcock  83 

Wood'' s  Huntingdon  21 
Wood's    Transparent 

Pippin  31 

Woodstock  Pippin  29 

Wormsley  Pippin  19 

Wyken  Pippin  19 

Wyker  Pippin  37 

Yellow  Elliot  83 

Yelloio  German  Reinette  37 

Yellow  Ingestrie  10 

Yorkshire  Greening  44 

Young's  Long  Keeping  H 


Abricot  de  JsTancy  94 

Abricot  Gros  d'Alexayidrie  92 
Abricot  Grose  Pricoce  93 
Abricot  Hdtif  Musqu&  95 
Abricot  Macul6  91 


34 


J98 

CHERRIES. 

ffo. 

Page 

No. 

8. 

Mricot  Piche 

94 

5. 

10. 

Mricot  Pr6coce 

95 

13. 

12. 

Mricot  Royale 

95 

10. 

9. 

Mricot  Violet 

94 

6. 

9. 

Jllexandrian 

94 

7. 

2. 

Amande  Jlveline 

91 

8. 

6. 

Jinson's 

S3 

9. 

9. 

Black 

94 

10. 

1. 

Blotclied-leaved  Roman 

91 

11. 

1. 

Blotched-leaved  Turkey 

91 

12. 

2. 

Breda 

91 

2. 

3. 

Brussels 

S2 

6. 

6. 

Dunmore's  Breda 

S3 

13. 

7. 

Early  Orange 

98 

], 

4. 

Hemskirke 

S2 

9*. 

6. 

Imperial  Anson's 

94 

CHER 

14. 

RIES. 

1 

.  Amree 

97 

20. 

2. 

Archduke 

S7 

5. 

3. 

Belle  de  Choisy 

S8 

21. 

14. 

Bigarreau 

102 

8. 

27. 

Bigarreau  a  feuilles  de 

92. 

Tabac 

107 

27. 

17. 

Black  Circassian 

103 

17. 

15. 

Black  Eagle 

102 

17. 

16. 

Black  Heart 

103 

18. 

26. 

Black  JSIazzard 

106 

11. 

26. 

Black  Polstead 

106 

14. 

17. 

Black  Rxi.sslan 

103 

2. 

17. 

Black  Tartarian 

103 

11. 

18. 

Bleeding  Heart 

104 

16. 

4. 

Carnation 

98 

28. 

11. 

Cerise  ii  courte  queue 

101 

11. 

Cerise   a  courte   queue 

23. 

de  Provence 

101 

19. 

1. 

Cerise  Jlrahrie 

07 

6. 

9. 

Cerise  Jlngloise  tardive 

100 

7. 

3. 

Cerise  de  la  Palembre  . 

es 

8. 

3. 

Cerise  Doucette 

£S 

24. 

12. 

Cerise  du  J\''ord 

101 

9. 

27. 

Cerise  du  qualre  a  la 

25. 

livre 

107 

10. 

5. 

Ceresier  noir  d,  fruit  rcna 

19. 

pricoce 

98 

26. 

7. 

Cherry  Duke 

99 

26. 

26. 

Common  Black  cf  Buck- 

inghamshire 

106 

12. 

19. 

Coronne 

104 

11. 

19. 

Coroun 

104 

11, 

19. 

Couronne 

104 

12. 

Page 

Large  Early  Apricot  92 

Large  Turkey  96 

JMasculine  95 

Moorpark  93 

Orange  93 

Peach  Apricot  94 

9.  Purple  94 

Red  Masculine  95 

Roman  96 

Royal  95 

Royal  Persian  91 

Temple's  43 

Turkey  96 

Variegated  Turkey  91 

Violet  94 

White  Masculine  96 


Do\\:nton 

104 

Early  May 

88 

Elton 

104 

Flemish 

99 

Florence 

105 

Four  to  the  Pound 

107 

Fraser's  Black  Heart 

103 

Fraser's  Black  Tariariat 

103 

Gasccign's 'Heart 

104 

Gobet  a  courte  queue 

101 

Grafficn 

102 

Griotte  de  Portugal 

97 

Crcs  Gobet 

101 

Guignier  a  fruit  noir 

103 

Guignier  a   Gros  fruit 

blanc 

107 

Harrison's  Heart 

105 

Herlfordshire 

104 

Holraan's  Duke 

99 

Jeffrey's  Royal 

99 

Kentish 

99 

Knioht's  Early  Black 

105 

Late  Duke 

100 

Lukcwavd 

106 

IMoy  Duke 

100 

jMerisicr  h  gros  fruit  noir 

104 

JSIerisier  t  petit  fruit 

106 

Merry   Cherry  of    Che- 

shire 

108 

Milan 

101 

Montmorency 

101 

Montin  orencya  gros  fruit  101 

Morello 

101 

PIGS. 


399 


^0. 

Page 

No. 

Pago 

2. 

Portugal  Duke 

97  1 

5. 

Small  Earbj  May 

98 

27. 

Q,uatre  d.  la  Iwre 

107 

26. 

Small  Wild  Black 

106 

17. 

Ronald's    large    Black 

17. 

Superb  Circassian 

103 

Heart 

103 

27. 

Tobacco-leaved 

106 

29. 

Remington  Heart 

107 

14. 

Turkey  Bigaireau 

102 

7. 

Royale^ 

99 

13. 

Waterloo 

101 

26. 

Small  Black 

106 

28. 

White  Heart 

107 

IS. 

Angelique 

112 

5. 

Little  Blue 

109 

1, 

Black  Genoa 

109 

26. 

Little  Green 

114 

2. 

Black  Ischia 

109 

10. 

Long  Brown  Naples 

111 

3. 

Black  Italian 

109 

10. 

Long  J^aples 

HI 

6. 

Bordeaux 

110 

8. 

Madonna 

110 

9. 

Brown  Ischia 

110 

11. 

Malta 

111 

7. 

Brown  Italian 

110 

23. 

Marseilles 

113 

13. 

Brown  JSTuples 

111 

18. 

Militte 

112 

7. 

Brown  Turkey 

110 

12. 

Minion 

111 

8. 

Brunswick 

110 

13. 

jNIurrey 

111 

9. 

Chestnut 

110 

24. 

Nerii 

113 

9. 

Chestnut-coloured  Isch'a 

110 

23. 

Pocock 

113 

4. 

Common  Blue 

109 

14. 

Presussata 

111 

18. 

Coucourelle  Blanche 

112 

4. 

Purple 

109 

27. 

Cyprus 

114 

15. 

Purple  Genoa 

111 

25. 

Early  White 

114 

13. 

Round  Miples 

111 

23. 

Figue  Blanche 

113 

5. 

Small  Blue 

104 

6. 

Figue  Poire 

110 

11. 

Small  Broion 

111 

17. 

Figue  Violette 

112 

16. 

Small  Brown  Ischia 

112 

19. 

Gentile 

112 

25. 

'Small  Early  White 

114 

4. 

Great  Blue 

109 

26. 

Small  Green 

114 

20. 

Green  Ischia 

112 

25. 

Small  White 

114 

26. 

Green,  red  loithin 

114 

25. 

Small  White  Early 

114 

8. 

Hanover 

110 

17. 

Violette 

112 

4. 

Large  Blue 

109 

6. 

Violette  de  Bordeaux 

110 

4. 

Large  Purple 

109 

23. 

White  Marseilles 

113 

21. 

Large  White 

113 

27. 

Yellow  Ischia 

114 

22. 

Large  White  Genoa 

113 

62. 

Aleppo 

151 

41. 

Alexandrian  Ciotat 

143 

1. 

Alicant 

120 

9. 

Jluvergne 

132 

9. 

Jiuverna 

133 

2. 

Black  Ascalon 

130 

9. 

Black  Chasselas 

133 

30. 

Black  Constantia 

140 

2. 

Black  Corinth 

130 

a 

Black  Damascus 

130 

24.  Black  Damson  137 

4.  Black  Frontignac  131 

4.  Black  Frontignan  131 
21.  Black  Grape  from  Pales- 
tine 136 

5.  Black  Grape  from  Tri- 

poli 131 

6.  Black  Hamburgh  131 

7.  Black  Lisbon  132 

8.  Black  Lombardy  133 


400 

GRAPES. 

No. 

Page 

No. 

9. 

Black  Morillon 

132 

9. 

10. 

Black  Muscadel 

133 

27. 

11. 

Black  Muscadine 

133 

22. 

1. 

Black  Portugal 

129 

28. 

12. 

Black  Prince 

133 

16. 

13. 

Black  Raisin 

134 

16. 

1. 

Black  Spanish 

129 

59. 

14. 

Black  Sweetwater 

134 

20. 

4. 

Blue  Frontipiac 

131 

47. 

20. 

Blue  Tokay 

136 

20. 

15. 

Blood 

134 

47. 

42. 

Bordelais 

143 

16. 

35. 

Brown  Hamburgh 

141 

57. 

42. 

Bourdelais 

143 

22. 

9. 

Burgundy 

133 

22. 

23. 

Cambridge  Botanic  Gar 

10. 

den 

137 

16. 

11. 

Chasselas  noir 

133 

22. 

32. 

Chasselas  Rouge 

140 

27. 

43. 

Ciotat 

144 

54. 

43. 

Cioutat 

144 

59. 

15. 

Claret 

134 

59. 

58. 

Common  Muscadine 

197 

37. 

53. 

Corinth  blanc 

147 

26. 

2. 

Corinth  noif 

130 

4. 

44. 

Cornichon 

144 

33. 

44. 

Cornichon  blanc 

144 

59. 

2. 

Currant 

130 

61. 

24. 

Damask 

137 

43. 

24. 

Damson 

137 

43. 

49. 

D'Arboifce 

145 

16. 

Early  Black  July 

134 

59. 

58. 

Early  White  Grape  from 

9. 

Teneriffe 

147 

48. 

17. 

Esperione 

135 

28. 

Flame-coloured  Tokay 

139 

29. 

18. 

Frankendale 

135 

6. 

18. 

Frankenthal 

135 

30. 

59. 

Frontignac   of    Mexan- 

30. 

dna 

149 

30. 

45. 

Genuine  Tokay 

144 

43. 

35. 

Gibraltar 

141 

31. 

46. 

Greek 

145 

31. 

25. 

Gray  Auvernat 

138 

2. 

46. 

Green  Chee 

145 

16. 

26. 

Grizzly  Frontignac 

138 

13. 

26. 

Grizzly  Frontignan 

138 

55. 

I. 

Gros  noir  d''Espagne 

130 

16. 

17. 

Hardy  Blue  Windsor 

135 

62. 

59. 

Jerusalem  Muscat 

149 

32. 

20. 

La  Malvoisie 

136 

33. 

26. 

Langford's  Incompara- 

33. 

ble 

138 

33. 

19. 

Large  Black  Cluster 

135 

Page 

Le  Bourgignon 

133 

Le  Cceur 

139 

Le  Meunier 

136 

Lombardy 

139 

Madeleine 

134 

Madeleine  noir 

134 

Malaga 

149 

Malmsey  Grape 

136 

Malmsey  Muscadine 

145 

Malvoise 

136 

Malvoise  Musquee 

145 

Maurillon  hdtif 

134 

Metier  blanc 

147 

Miller'' s  Burgundy 

136 

Miller  Grape 

136 

Mogul  Grape 

133 

Morillon  hdtif 

134 

Morillon  Taconne 

136 

Morocco 

139 

Muscat  blanc 

147 

Muscat  d'Mexandne 

149 

Muscat  d\fllex.  blanc 

149 

Muscat  d'Alex.  rouge 

141 

Muscat  gi'is 

138 

Muscat  noir 

131 

Muscat  rouge 

140 

Muscat  of  Alexandria 

149 

Parel  druyf 

150 

Parsley-leaved 

144 

Parsley-leaved    Musca- 

dine 

144 

Passe-longxie  Musque 

149 

Pineau 

133 

Pitmaston  Wliite  Clus- 

ter 

145 

Poonah 

139 

Potier  bleu 

131 

Purple  Constantia 

140 

Purple  Frontignac 

140 

Purple  Frontisnan 

140 

Raisin  d'Jiutriche 

144 

Raisin  de  Cabo 

140 

Raisin  des  Carmes 

140 

Raisin  de  Corinth 

130 

Raisin  de  la  Madeleine 

135 

Raisin  Grape 

134 

Raisin  Muscat 

147 

Raisin  Precoce 

135 

Raisin  Stdsse 

151 

Red  Chasselas 

140 

Red  Chasselas 

140 

Red  Frontignac 

140 

Red  Frontignan 

140 

NECTARINES. 


401 


No.  Page 
37.  Red  Fronlignac  of  Alex^ 

andria  141 

34.  Red  Grape  from  Syra- 

cuse 140 

35.  Red  Hamburgh  141 
37.  Red  Jerusalem  Muscat  141 
32.  Red  Muscadine  140 

36.  RedMuscadel  141 

37.  Red  Muscat  of  Alexan- 

dria 141 

28.  Red  Rhenish  139 

28.  Rhenish  Grape  139 

49.  Royal  Muscadine  145 

58.  Royal  Muscadine  147 

38.  St.  Augustine  142 

21.  Saint  Peter's  136 
31.  Saint  Peter's,  Black  136 

9.  Small  Black  Chester  133 

62.  Switzerland  Grape  151 

50.  Syrian  146 
1.  Teinturier  130 

22.  The  Miller's  Burgundy  136 

59.  Tottenham  Park  Muscat  149 
9.  True  Burs^undy  133 

17.   Turner's  Black  135 

39.  Variegated  Chasselas  142   , 
5L  Verdelho  146 


No.  Pag« 

4.  Violet  Frontignac  131 
6.  Warner's  Black  Ham- 
burgh 131 
35.  Warner's  Red  Hamhurgh  141 
8.  West's  Black  St.  Peter's  132 
8.    West's  St.  Peter's  132 

52.  White  Auvernat  147 

53.  Wliite  Corinth  147 

54.  White  Frontignac  147 

54.  White  Frontignan  147 

55.  White  Hamburgh  147 

56.  White  Kishmish  147 
55.   White  Lisbon  147 

57.  White  Mehe  147 
45.   JVhite  Morillon  144 

58.  White  Muscadine  148 
49.   White  Mtiscadine  145 

59.  White  Muscat  of  Alex- 

andria 149 

60.  White  Muscat  of  Lunel  150 
55.  White  Portngd  147 
55.   White  Raisin  147 

61.  White  Sweetwater  160 
3.   Worksop  Manor  Grape  150 

40.  Wortley  Hall  Grape  143 

2.  Zante  130 

2.  Zante  Currant  130 


AMERrCAN  GRAPES. 


Alexander's  Grape 

154 

Vitis  Cordifolia 

158 

Bland's 

154 

Incisa 

152 

Clifton's 

154 

^.stivalis 

152 

Clifton's  Constantia 

154 

Vulpina 

152 

Elkton 

154 

L'ubrusca 

152 

(Gilbert's  White  Shonga 

154 

Labrusca 

151 

Isabella 

153 

Taurvna 

151 

Luffbo  rough 

154 

Fox  Grape 

151 

Red  Scuppernon 

153 

Riparia 

152 

Schuybr's  Muscadel 

154 

OJ.oi-atissiTna 

152 

Tusker's  Grape 

\5A 

Rotandifolia 

152 

White  Scuppernon 

153 

Palmata 

152 

Vitis  Blaiida 

152 

NECTA 

RINES 

. 

7  Aromatic 

193 

21. 

Brugnon  Violet  Musqu^ 

199 

20.  Black  Newington 

108 

9. 

Clarcmont 

194 

8.  Brinion 

193 

10. 

Common  Elruore 

194 

8.  Brinion,  red  at  stone 

193 

11. 

Due  du  Tellier'3 

195 

24.  Brugnon 

soo 

11. 

Due  de  Tello 

195 

21.  Bnignon  Musqv4 

199 

11. 

Du  Tellicr's 

195 

34* 


402 


PEACHES. 


1o. 

Page 

No. 

Pago 

11. 

Dutilly 

195 

27. 

J^Teioington 

201 

22. 

Early  Black  J^'ewinglon 

199 

4. 

Neate's  Wliite 

192 

12. 

Elrouge 

195 

4. 

JVew  White 

192 

12. 

Elruge 

195 

5. 

Old  White 

193 

22. 

Early  Newington 

199 

14. 

Ord's 

186 

4. 

Eminerton's  JVew  White 

192 

6. 

Peterborough 

193 

1. 

Fairchild's 

191 

19. 

Petite  Violette  Hdtive 

197 

1, 

Fairchild's  Early 

191 

15. 

Pitmastoii  Orange 

196 

4. 

Flanders  White 

192 

25. 

Red  Roman 

200 

23. 

Golden 

200 

25. 

Roman 

200 

3. 

Hunt's  Early  Taxony 

192 

25. 

Roman  Red 

200 

2. 

Hunt's  Large  Tawny 

191 

26. 

Saint  Omer's 

201 

3. 

Hunt's  Small  Tawny 

192 

16. 

Scarlet 

197 

24. 

Italian 

200 

27. 

Scarlet  Newington 

201 

19. 

Large  Scarlet 

198 

28. 

Tawny  Newington 

201 

6. 

Late  Green 

193 

17. 

Temple 

197 

19. 

Lord  Selsey''s  Elruge 

197 

17. 

Temple's 

197 

22. 

Lucombe''s  Black 

199 

18. 

Vermash 

197 

22. 

Lucombe's  Seedling 

199 

19. 

Violet 

197 

8. 

Marbled 

193 

19. 

Violet  native 

197 

12. 

Miller's  Elruge 

195 

8. 

Violet,  red  at  stone 

193 

13. 

Murry 

196 

4. 

White 

192 

13. 

Murrey 

196 

PEA< 

^HES. 

19. 

Acton  Scot 

164 

36. 

Brentford  Mignonne 

172 

24. 

Admirable 

166 

63. 

Brevoort's  Seedling 

183 

3. 

Jldmirable  Tardive 

158 

68. 

Boyce  Peach 

185 

45. 

Mberge  Jaune.  Bon  Jae 

,- 

14. 

Breton  JsTutmeg 

162 

DIN. 

175 

21. 

Buckingham  Mignonne 

165 

42. 

Alberge  Jaune.  Duham. 

174 

54. 

Catherine 

179 

1. 

Almond  Peach 

157 

22. 

ChancelUtre 

165 

53. 

American  Clingstone 

179 

22. 

Chancellor 

165 

6. 

Anne 

159 

64. 

Congress 

183 

61. 

Astor  Peach 

183 

39. 

Double  de  Troyes 

173 

18. 

Avant  Pdche  Blanche 

164 

5. 

Double  Montagne 

159 

14. 

Avant  Pdche  Rouge 

162 

23. 

Double  Swalsh 

166 

21. 

Barrington 

165 

24. 

Early  Admirable 

166 

2. 

Belle  Chevreux 

157 

6. 

Early  Anne 

159 

20. 

Bellegardc 

165 

7. 

Early  Downton 

159 

10. 

Belle^de  Paris 

160 

20. 

Early  Gulande 

165 

3. 

Belle  de   Vitry.     Duha- 

39 

Eur'y  Mignonne 

r/3 

MEL 

158 

60. 

Early  Js^evjington 

181 

24. 

Belle    de     Vitry.      Bon 

35. 

Early  Purple 

171 

Jard. 

166 

70. 

Early  Orange 

187 

3. 

Bellis 

158 

65. 

Early  Sweet  Water 

184 

63. 

Blood  Clingstone 

183 

25. 

Early  Vineyard 

166 

4. 

Bourdin 

158 

66. 

Emperor  of  Russia 

184 

4. 

Bourdine 

158 

8. 

Flat  Peach  of  China 

160 

53. 

Braddick's  American 

179 

9. 

Ford's  Seedling 

160 

53. 

Bradd.  J^orth  American 

179 

27. 

French  Mignonne 

168 

PEACHES. 


403 


*Io. 

Page 

No. 

20. 

Galande 

165 

17. 

26. 

George  the  Fourth 

167 

34. 

27. 

GrinixooocVs    Royal 

56. 

George 

168 

27. 

Grbmoood's  J^eio  Royal 

56. 

George 

168 

56. 

Gros  Melecoton 

180 

76. 

27. 

Gros.se  Mignonne 

168 

74. 

56. 

Gros  Persique  Rouge 

180 

74. 

71. 

Heath 

187 

71. 

Heath  CUngstone 

187 

78. 

28. 

Hemskirke 

168 

58. 

28. 

Hemskirk 

168 

4. 

76. 

Hoffman's  Pound 

189 

35. 

69. 

Hogg''s  Malacotan 

186 

35. 

55. 

Incomparable 

179 

36. 

10. 

Italian 

160 

11. 

8. 

Java  Peach 

160 

36. 

35. 

Johnson's  Early  Purple 

171 

66. 

35. 

Johnson's  Purple  Jlvant 

171 

37. 

72. 

Kennedy's  Carolina 

188 

57. 

72. 

Kennedy's  Lemon  Cling- 

67. 

stone 

188 

37. 

Kew  Early  Purple 

172 

38. 

27. 

Large  French  Mignonne  168 

38. 

69. 

Lady  Gallatin 

186 

12. 

72. 

Large  Yellow  Pine  Ap- 

20. 

ple 

188 

14. 

29. 

Late  Admirable 

169 

57. 

71. 

Late  Heath 

187 

13. 

71. 

Late  October 

187 

35. 

72. 

Lemon  Chngstone 

188 

55. 

72. 

Lemon    Clingstone, 

58. 

Hoyte's 

138 

56- 

30. 

Loekyer's  Mignonne 

169 

58. 

30. 

Lockyer's  Peach 

169 

56. 

31. 

Lord    Fauconberg's 

56. 

Mignonne 

169 

56. 

31. 

Lwd   Falconbridgt' s 

Mignonne 

169 

10. 

74. 

Luscious     While   Rare 

39. 

Ripe 

189 

35. 

17. 

Madeleine  Blanche 

163 

45. 

33. 

Madeleine   de  Coiirson 

170 

42. 

33. 

Madeleine  Rouge 

170 

10. 

10. 

Malta 

160 

56. 

10. 

Maltt  de  Mormandle 

160 

73. 

Mammoth  Poach 

183 

39. 

5S. 

Melecoton 

181 

45. 

12. 

Mellish's  Favounte 

161 

72. 

58 

Merlicoton 

181 

72. 

27. 

Migno)ine 

168 

74. 

39. 

Mignonette 

173 

59. 

33. 

Millet's  Mignonne 

170 

40. 

Pago 

Montagne  Blanche  163 

Montaubon  171 
Monstrous    Pavie    of 

Pomponne  180 
Monstrous    Pavy   of 

Pomponne  180 

Morrisania  Pound  Peach  189 

Morrison's  Pound  189 
Morris's    White    Free 

Stone  189 
Morris's  Red  Free  Stone  189 

Myrecoton  181 

JVarbonne  158 

J^Teal's  Early  Purple  171 

Neil's  Early  Purple  171 

New  Belle  Garde  179 

New  Noblesse  161 

JVcio  Galande  172 

New  Cut-leaved  184 

New  Royal  Charlotte  172 

J^eivingion  180 
New- York    White 

Clingstone  183 
Nivette  172 
Mivette  veloutde  172 
Noblesse  161 
J^oir  de  Montr euil  165 
JsTutmeg  162 
Old  Newington  180 
Old  Royal  Charlotte  162 
Padley's  Early  Purple  171 
Pavie  Admirable  179 
Pavie  Blanc  181 
Pavie  Camue  180 
Pavie  Madeleine  181 
Pavie  Monstrutux  180 
Pavie  Rouge  180 
Pavie  Rouge  de  Pom- 
ponne 180 
FSche  de  Matte  160 
F6che  de  Troyes  173 
Fechedu  Fin  171 
Peche  Jaune.  Bon  Jar.  175 
PSche  Jaune.  Duhamel  174 
P^che  Malte  160 
Persique  a  Gros    Fruit 

Blanc  181 

Petite  Mignonne  173 

Petite  Roussanne  175 

Pine  Apple  1S8 

Pine  Apple  Clingstone  183 

Philadelphia  Free  Stone  189 

Portugal  181 

Pourpiee  HAtive  173 


404 


PEARS. 


No. 

41.  President 

42.  Purple  Alberge 
35.  Purple  Avant 
37.   Q,ueen  Charlotte 

43.  Rambouillet 

42.  Red  Mberge 

44.  Red  Magdalen 
32.  Red  Magdalen 
14.  Red  Nutmeg 
32.  Rouge  Paysanne 

45.  Rossanna 

45.  Rossanne 
29.  Rctjal 
29.  Royale 

37.  i2o7/a/  Charlotte 

46.  Royal  George 

47.  Royal  Mignonne 

48.  Royal  Kensington 
51.  Royal  Sovereign 

70.  Rare  Ripe  Early  Yellow 
75.  Red  Rare  Ripe 

43.  Rumbullion 
73.  Saarte  Moid 

45.  Sam<  Laurent  Jaune 
66.  Serrated 

5.  Sion 
39.  S/na/i  Mignonn-e 


61.  Ah  Mon  Dieu 

62.  Alexandre  de  Russie 
108.  Ambrette 

lOS.  Ambrette  d' Hirer 
1.  Ambrosia 

1 17.  Ang61ique  de  Bordeaux 

118.  Anseliaue  de  Rome 
12.  Ardiidtic  d'Et6 

41.  Aston  Town 
15.  Au_ust  Muscat 

42.  Autumn  Bergamot 

63.  Antumn  Colmar 
157.  Barland 

20.  Beau  Present 
1 56.  Belle  de  Jersey 

43.  Bell    et  Bonn  ^ 

64.  Belle  Lucrative 

65.  Bellissime  d'Au'omne 
30.  BeUissime  WEid 

1.'31.  Bcllissime  d'Hivar 
110.  Bergnmotte  Bngi 

44.  Bergamotte  Cadetta 


Page 

No. 

Page 

173 

60.  Smith's  Early  J^Tewing- 

174 

ton 

181 

171 

60.  Smith's  Newington 

181 

172 

49.  Smooth-leaved"  Royal 

174 

George 

177 

174 

50.  Spring  Grove 

177 

175 

15.  Sulhampstcad 

163 

170 

51.  Superb  Roval 

178 

162 

23.   Stcalze 

166 

170 

23.   Sioolze 

166 

175 

52.  Teton  de  Venus 

178 

175 

66.    Unique 

184 

169 

16.  Vanguard 

163 

169 

27.   Veloutee  de  Merlet 

168 

172 

38.   Velou'Ae  Tardive 

173 

176 

35.  Veritable  Pourpree  Hdt 

171 

176 

40.    Vineuse.     Duhamel 

173 

176 

27.    Vineuse.  Lelieur 

168 

178 

20.    Violet  Hdlive 

165 

187 

67.  Washington  Peach 

163 

189 

17.  White  Magdalen 

163 

174 

18.  White  Nutmeg 

164 

188 

64.   White  Rare  Ripe 

189 

175 

67.  Williamson's    New- 

184 

York 

185 

159 

70.   Yellow  MalacQtan 

180 

173 

PEA 

RS. 

233 

13.  Bergamotte  d'Et6 

220 

239 

110.  Bergamolie  d'Hiver 

257 

257 

114.  Bergamotte  de  Hollande 

259 

257 

126.  Berg,  de  la  Pentecdle 

265 

216 

110.  Bergamotte  de  Pdques 

257 

260 

109.  Bergamotte  de  Soulers 

257 

260 

2.  Bergamotte  Rouge 

217 

220 

59.   Bergamotte  Suisse 

238 

230 

53.  Bergamotte  Sylvange 

236 

221 

124.  Bergamotte  Tardive 

264 

231 

107.  Beurr6  Blanc 

256 

239 

1 37.  Beurr6  Colmar  Gris,  <^'C 

.269 

277 

81.  Beurr6  d'Anglctcrre 

246 

222 

71.  Beurri  'U^Anjou 

242 

277 

119.  Beu!i6d'Aremberg 

261 

231 

119.  Beurr6  d'Arernbrrt 

261 

239 

73.  Brurri  de  Capiaumont 

243 

240 

123.  Beiirr6  d'Hiver 

263 

2-26 

71.  Beurr6  d'Or 

243 

275 

71.  Bcurr6  de  Roi 

243 

257 

120.  Beurie  Die! 

261 

232 

121.  Beurre  Epine 

263 

PEARS. 


405 


ri. 

66. 

48. 
121. 

71. 
122. 
123. 

45. 

46. 

67. 

68. 

69. 
152. 

24. 
144. 

36. 

27. 
147. 

70. 
148. 

62. 

82. 
7. 

62. 

71. 

72. 

72. 

73. 
107. 

16. 
153. 
137. 

47. 

74. 
123. 

25. 
124. 
137. 

42. 

48. 

60. 

17, 
105. 

75. 
125. 

56. 

76. 
120. 
120. 
154. 

49. 
107. 
107. 

54, 


Page 

No. 

Page 

Beurre  Gris 

242 

126. 

Doyenne  di'Hiver 

265 

Beurre  Knox 

240 

54. 

Doyenne  Gris 

236 

Beurre  Plat 

233 

78. 

Doyenne  Panache 

244 

Beurre  Ranee 

262 

79. 

Doyenne  Santilete 

245 

Beurre  Rouge 

242 

119. 

Due  d'Aremherg 

261 

Bezy  de  Caissoy 

263 

80. 

Duchess  of  Angouleme 

245 

bezyde  Chaumontelle 

263 

3. 

Early  Bergamot 

217 

Bezy  d'Heri 

232 

1. 

Early  Beurre 

216 

Bezy  de  la  Motte 

232 

4. 

Early  Rousselet 

217 

Bezy  de  Montigny 

240 

110. 

Easter  Bergamot 

257 

Bezy  Vast 

241 

126. 

Easter  Beurre 

265 

Bishop's  Thumb 

241 

131. 

Easter  Saint  Germain 

267 

Black  Pear  of  Worcester  275 

50. 

Echassery 

234 

Blanquet  a  longice  queui 

;  224 

51. 

Elton 

235 

Bonchretien  de  Espagne 

272 

81. 

English  Beurre 

246 

Bonchretien  d^Ete 

228 

20. 

Epargne 

222 

Bonch.  d'Ete  Musque 

225 

18. 

Epine  d'Ete 

222 

Bonch.  d^Hiver 

273 

150. 

Epine  d'Hiver 

274 

Bonchretien  Fondante 

240 

14. 

Epine  Rose 

220 

Bonne  Malinoise 

273 

82. 

Flemish  Beauty 

246 

Bonne  Rouge 

235 

127. 

Flemish  Bonchietien 

265 

Bouche  JVouvelle 

246 

64. 

Fondante  d'Automne 

239 

Bourdon  Musque 

218 

5. 

Fondante  de  Brest 

217 

Brocas  Bergamot 

235 

137. 

Fondante  de  Panisel 

269 

Brown  Beurre 

242 

18. 

Fondante  Musque 

222 

Calebasse 

242 

128. 

Forelle 

266 

Cabelasse  Musquee 

242 

128. 

Forellen-hirn 

266 

Capiaumont 

243 

83. 

Franchipanne 

247 

Carlisle 

256 

111. 

Francreal 

258 

Cassolette 

221 

37. 

Francreal,  Summer 

228 

Catillac 

275 

83. 

Frangipane 

247 

Chapman^s 

269 

52. 

Gansel's  Bergamot 

235 

Charles  d'Autriche 

233 

84. 

Gendeseim 

247 

Chat-brule 

243 

112. 

German  Muscat 

258 

Chaumontel 

263 

113. 

Gilogil 

259 

Citron  de  Carmes 

224 

113. 

Gile-o-Gile 

259 

Colmar 

264 

129. 

Glout  Morceau 

267 

Colmar  Epineicx 

269 

129. 

Gloux  Morceaux 

267 

Common  Bergamot 

231 

71. 

Golden  Beurre 

243 

Crasanne 

233 

152. 

Grand  Monarque 

275 

Crasanne  Panachee 

238 

19. 

Great  Blanquet 

223 

Cuisse  Madame 

221 

12. 

Great   Onion 

220 

Culotte  Suisse 

255 

6. 

Green  Chisel 

218 

Darimont 

243 

86. 

Green  Sugar 

247 

D'Auch 

264 

163. 

Governor  Stuyvesant 

279 

Dauphine 

237 

53. 

Green  Sylvange 

236 

Dehces  d'Ardenpont 

244 

1. 

Gray  Beurre 

216 

DieVs  Butterbirne 

261 

54. 

Gray  Doyenne 

236 

Dorothee  Royale 

262 

152. 

Groote  Mogol 

275 

Double-blossomed 

276 

19. 

Grosse  Blanquet 

223 

Double  d'Automne 

234 

20. 

Grosse  Cuisse  Madame 

223 

Doyenne 

256 

117. 

Gros  Francreal 

260 

Doyenne  Blanc 

256 

37. 

Gros  Micet  d'Ete 

228 

Doyenne  d'dutomne 

236 

31. 

Gros  Rousselet 

226 

406 


PEAR3. 


No. 

Page 

No. 

Page 

130. 

Grumkower 

267  1 

27. 

Musk  Summer  Bonchr. 

225 

130. 

Grumkoicer  Winterbirne  267 

135. 

Naples 

268 

85. 

Hacon's  Incomparable 

248 

94. 

Napoleon 

251 

13. 

Hamdeii's  Bcrgamot 

220 

148. 

J^elis  d'Hiver 

273 

121. 

Hardenpont    du    Print- 

95. 

New  Bridge 

252 

emps 

263 

136. 

Oak-leaved  Imperial 

269 

86. 

Hazel 

248 

161. 

Oldfield 

279 

87. 

Henri  Q^uaU'e 

248 

116. 

Orange  d''Hiver 

260 

87. 

Henry  the  Fourth 

248 

9. 

Orange  Musquee 

218 

114. 

Holland  Bergamot 

259 

28. 

Orange  Tulipee 

225 

158. 

Holmore 

278 

no. 

Paddington 

258 

159. 

Huffcap 

278 

152. 

Parkinson's  Warden 

275 

82. 

Imperatrice  de  la  France 

246 

137. 

Passe  Colmar 

269 

88. 

Incommunicable 

249 

137. 

Passe-  Colmar  Epineux 

269 

124. 

Incomparable 

264 

138. 

Pastorale 

270 

71. 

Isambert 

242 

122. 

Petit  Beurre  (PHiver 

263 

52. 

Ives's  Bergamot 

235 

22. 

Petit  Muscat 

223 

55. 

Jalousie 

237 

32. 

Petit  Rousselet 

227 

20. 

Jargonelle 

222 

107. 

Poire  CL  courte  queue 

256 

107. 

Kaiserbirne 

256 

8. 

Poire  a  la  Reine 

218 

89. 

Keiser 

249 

117. 

Poire  Jingelique 

260 

82 

La  Belle  de  Flandres 

246 

28. 

Poire  aux  Mouches 

226 

148. 

La  Bonne  Malinoise 

273 

61. 

Poire  d' Amour 

238 

88. 

U  Incommunicable 

249 

125. 

Poire  d\iuch 

264 

8. 

La  Princesse 

218 

115. 

Poire  de  Jardin 

259 

21. 

Lammas 

223 

107. 

Poire  de  Limon 

256 

56. 

Lansac 

237 

96. 

Poire  de  Louvaine 

252 

130. 

Lent  St.  Germain 

267 

120. 

Poire  de  Melon 

261 

22. 

Little  Muscat 

223 

107. 

Poire  de  Jfeige 

256 

152. 

Livre 

275 

29. 

Poire  de  Prince 

226 

23. 

London  Sugar 

224 

14. 

Poire  de  Rose 

220 

160. 

Longland 

278 

143. 

Poire  de  Saint-pere 

271 

24. 

Long-stalked  Blanquet  224 

139. 

Poire  de  Vitrier 

270 

90. 

Louiss-bonne 

250 

97. 

Poire  Figue 

252 

25. 

Madeleine 

224 

107. 

Poire  Monsieur 

256 

25. 

Magdalene 

224 

98. 

Poire  Neill 

252 

26. 

Mansuette 

225 

35. 

Poire  sans  peau 

228 

92. 

Mjirchioness 

250 

152. 

Pound 

275 

91. 

Marie  Louise 

250 

58. 

Princesse  d*  Orange 

237 

92. 

Marquise 

250 

58. 

Princess  of  Orange 

237 

132. 

Martin  Sec 

268 

29. 

Prince's  Pear 

226 

133. 

Martine  Sire 

268 

8. 

Queen's  Pear 

219 

134. 

Merveille  d'Hiver 

263 

71. 

Red  Beurre 

242 

93. 

Messire  Jean 

251 

54. 

Red  Dcijenni 

236 

13. 

Milan  Blanc 

220 

30. 

Red  Muscadel 

226 

57. 

Moor-fowl  Egg 

237 

99. 

Riche  Depouille 

253 

104. 

Mouille-bcuche 

255 

10. 

Robine 

219 

100. 

Muscat  a  longue  queue 

253 

31. 

Roi  d'Ele 

226 

15. 

Muscat  d'Jioitl 

221 

19. 

Roi  Louis 

223 

112. 

Muscat  d'Mlcmagne 

258 

14. 

Rosenbirne 

220 

8. 

Muscat  Robert 

218 

149. 

Rousselet  d'Hiver 

274 

16. 

Muscat-vert 

221 

32. 

Rousselet  de  Rheims 

227 

7. 

Musk  Drone 

218 

4. 

Rousselet  Hdti/ 

217 

8, 

Musk  Robine 

218 

100. 

Rousseline 

253 

PLUMS. 

407 

Ko. 

Page 

No. 

Page 

10. 

Royale  d^Ete 

219 

145.  TiUington 

272 

140. 

Royal  d'Hiver 

270 

155.  Tresor 

276 

33. 

Sabine  d'Ete 

227 

155.  Tresor  d* Amour 

276 

141. 

Saint  Augustin 

271 

103.  Urbaniste 

255 

142. 

Saint  Germain 

271 

156.  Uvedale's  St.  Germain 

277 

143. 

Saint  Pere 

271 

107.    Valencia 

256 

20. 

Saint  Samson 

222 

60.  Variegated  Crasanne 

238 

11. 

Salviati 

219 

104.  Verts^Longue 

255 

101. 

Seckle 

254 

105.  VerteLonguePanachee255 

34. 

Seigneur  d'Ete 

227 

106.  Vigne 

256 

35. 

Sicinless 

228 

146.  Virgouleuse 

272 

144. 

Spanish  Bonchretien 

272 

107    While  Beu-rre 

256 

12. 

Summer  Archdulce 

219 

107.  Wliite  Doyenn6 

256 

13. 

Summer  Bergamot 

226 

122.    Wilding  of  Caissoy 

263 

36. 

Summer  Bonchretien 

228 

38.  Williams's  Bonchietien  229 

37. 

Summer  Francreal 

228 

39.  Windsor 

229 

14. 

Summer  Rose 

220 

1 10.   Winter  Bergamot 

258 

30. 

Supreme 

226 

147.  Winter  Bonchretien 

273 

102. 

Swan's  Egg 

254 

148.  Winter  Nehs 

273 

59. 

Swiss  Bergamot 

238 

116.  Winter  Orange 

260 

53. 

Sylvange-vert 

236 

149.  W^inter  Rousselet 

274 

110. 

Tarling 

258 

150.  AV  inter  Thorn 

274 

162. 

Teinton  Squash 

279 

40.  Yat 

230 

14. 

Thorny  Rose 

220 

PLU 

42.  York  Bergamot 

MS. 

231 

43. 

Mricolee 

295 

10.  Dauphine 

283 

10. 

Mricot-Verl 

283 

15.  Diaper 

285 

49. 

Amber  Priinordian 

297 

15.  Diapree  Rouge 

285 

43. 

Apricot 

295 

58.  Diapree  Violette 

293 

1. 

Azure  Kdlive 

280 

31.  Die  Violette  KOnigin 

291 

6. 

Black  Damascus 

282 

58.  'Die  Weisse  Kaiserpfiaumc  301 

6. 

Black  Morocco 

282 

64.  Domine  Dull's  Plum 

302 

63. 

Beach  Plum 

303 

46.  Downton  Imperatrice 

296 

68. 

Black  Damson 

303 

47.  Drapd'Or 

297 

1. 

Blue  Gage 

230 

48.  Early  Amber 

297 

2. 

Blue  Perdrigon 

280 

6.  Early  Morocco 

282 

53. 

Bolmar's  Washington 

298 

16.  Early  Orleans 

286 

44. 

Brignole 

295 

17.  Early  Red  Primordian 

286 

44. 

Brignole  Jaune 

295 

7.  Early  Tours 

262 

45. 

Bury  Seedling 

295 

9.  Early  Violet 

283 

23. 

Caled&iiian 

2.50 

59.  Egs' 

301 

49 

Cataloniaa 

297 

45.  Fair's  Golden  Drop 

296 

13. 

Cheny 

285 

52.  Flusliing  Gage 

303 

14 

C  lies  ton 

235 

If.  Fotheringharn 

286 

67. 

Chickasaw  Plum 

303 

19.  German  l^rune 

286 

47 

Cloth  of  Gold 

297 

27.  Gohath 

287 

45 

Coe's  Golden  Drop 

295 

3.   Great  Damask  Violet 

281 

53 

Cooper's  Large 

302 

10.  Green  Gage 

283 

63 

Cooper's  Plum 

302 

3.   Gros  Damas  de  Tours 

281 

23 

Damas  d''Italie 

288 

4.  Grosse  Koire  Kutive 

2S1 

37 

Damas  Violet 

293 

10.   Grosse  Reine  Claude 

2J3 

I 


408 


PLUMS, 


>fo. 

Page 

No. 

Pag« 

16. 

Hampton  Court 

286 

31. 

Purple  Gage 

291 

65. 

Horse  Plum 

303 

32. 

Clueen  Mother 

291 

28. 

HowelVs  Large 

290 

19. 

Quetsche 

28a 

21. 

Imperatrice 

287 

19. 

Q,uetzen 

286 

68. 

Imperatrice  Blanche 

287 

29. 

Red  Damask 

290 

21. 

Imperatrice.  Violette 

287 

15. 

Red  Diaper 

285 

59. 

Imperial  Blanche 

301 

33. 

Red  Magnum  Bonura 

292 

22. 

Imperial  Diadem 

287 

34. 

Red  Perdrigon 

292 

33. 

Imperiale  Violette 

292 

17. 

Red  Primordian 

286 

2  3 

Italian  Damask 

288 

31. 

Reine  Claude  Violette 

291 

49, 

Jaune  H4tive 

297 

15. 

Roche- Corbon 

285 

5. 

Kirke's 

281 

25. 

Royale 

288 

24. 

La  Delicieuse 

288 

35. 

Royal  Dauphin 

293 

25. 

La  Royale 

288 

36. 

Royale  dc  Tours 

292 

11. 

Little  Glueen  Claude 

284 

52. 

Saint  Catharine 

298 

12. 

Lucombe's  Nonsuch 

284 

20. 

Saiiit  Cloud 

287 

50. 

Maitre  Claude 

298 

18. 

Sheen 

286 

14. 

Matchless 

285 

30. 

Simiana 

290 

26. 

Mimms 

288 

62. 

Superior  Gage 

303 

51. 

Mirabelle 

298 

10. 

Verte-bonne 

283 

47. 

Mirabelle  Double 

297 

9. 

Violet 

283 

13. 

Mirabolan 

285 

37. 

Violet  Damask 

293 

27. 

Monsieur 

289 

38. 

Violet  Diaper 

293 

28. 

Monsieur  Hdtif 

289 

9. 

Violet  Hative 

283 

30. 

Monsieur  Tardif 

290 

39. 

Violet  Perdrigoa 

293 

6. 

Morocco 

282 

53. 

Washington 

298 

28. 

Nectarine 

290 

54. 

Wentworth 

299 

53. 

JVeto  Washington 

298 

40. 

Wheat 

293 

61. 

New-York  Purple 

301 

55. 

White  Bullace 

300 

40. 

J^utmeg 

294 

56. 

White  Damask 

300 

29. 

Orleans 

290 

57. 

White  Damson 

300 

2. 

Perdrigon 

280 

58. 

White  Imperatrice 

300 

60. 

Perdrigon  Blanc 

301 

69. 

White  Magnum  Bomim 

301 

34. 

Perdrigon  Rouge 

292 

51. 

White  Mirable 

298 

39. 

Perdrigon  Violet 

293 

60. 

White  Perdrigon 

301 

56. 

Petit  Damas  Blanc 

300 

49. 

White  Primordian 

297 

11. 

Petite  Reine  Claude 

284 

57. 

White  Prime  Damson 

300 

7. 

Prceoce  de  Tours 

283 

41. 

Wilmot's  Early  Orleans  294 

8 

Prune  Damson 

282 

41. 

Wilmofs  Late  Orleans 

294 

44. 

Prune  de  Brignole 

295 

41. 

WilmoVs  Orleans 

294 

28. 

Prune  PS  che 

290 

42 

Winesour 

294 

30. 

Prune  Suisse 

230 

'0- 


Cvdonia  Sinensis 
CHINESE    QUINCE.  1845 


APPEIDIX. 


The  Chinese  Quince.     {Cydonia  Sinensis.)  (See  plate.) 

We  are  happy  in  being  enabled  to  present  our  readers 
with  an  engraving,  taken  from  nature,  of  this  beautiful, 
and  as  yet  exceedingly  rare  fruit.  It  has  flowered  with 
us  for  several  successive  seasons,  but  has  fruited  in  perfec- 
tion for  the  first  time  this  present  (1845)  Autumn. 

It  is  very  ornamental,  considered  as  a  flowering  shrub  ; 
straight  and  symmetrical.  Leaves  oval,  neatly  serrated, 
flowers  of  a  handsome  rosy  tint. 

Fruit,  as  per  drawing,  in  length  5  inches,  and  3  and  3-4 
inches  in  diameter,  oval,  and  smooth,  and  free  from  any 
protuberances.  The  Skin  of  a  deep  lemon  color.  Eye 
sunken  in  a  rather  deep  basin,  calyx  not  perceptible.  It 
is  produced  on  a  strong  spur  which  does  not  come  away 
with  the  fruit  but  remains  for  future  bearing. 

The  specimen  from  which  our  drawing  was  made, 
weighed  one  pound  and  three  ounces  avoirdupois.  It  was 
produced  in  the  garden  of  William  W.  Fox,  Esq.,  of  West- 
chester county,  N.  Y.,  who  obtained  the  tree  from  our 
nursery  at  Harlem  about  five  years  since.  It  requires  a 
strong  loamy  soil  and  a  sheltered  situation.  In  a  light  or 
sandy  soil  the  fruit  is  apt  to  drop  off  prematurely.  The 
juice  is  harsh  but  brisk  and  lively.  It  makes  a  very  supe- 
rior marmalade. 

A  peculiar  trait  in  the  character  of  this  tree  is  that  the 
outer  bark  shells  off,  and  in  the  winter  and  spring  follow- 
ing the  bole  of  the  tree  appears  smooth  and  polished. 

It  is  altogether  one  of  the  most  desirable  additions  that 
has  been  made  to  our  gardens  for  many  years.     When  in 
35  ^  409 


410  APPENDIX. 

blossom  its  appearance  is  highly  ornamental,  and  when  la- 
den with  fruit  it  resembles  a  large  lemon  or  citron  tree. 

Japan  Quince.     (Cydonia  Japonica.) 

This,  which  until  recently  has  been  regarded  merely  as  a 
flowering  shrub,  of  late  bears  fruit  in  abundance,  which 
is  principally  valuable  for  marmalades. 


APPLES. 

No.  232.  Baldwin.     Manning.  Downing,  etc. 

Baldwin's.     Hort.  Soc.  cat.  No.  32. 

This  fine  apple  is  well  known  and  highly  esteemed  in 
the  Eastern  states  where  it  is  extensively  cultivated  as  a 
table  fruit  and  keeping  apple.  The  grafts  were  sent  us  by 
Salmon  Lyman,  Esq.,  of  Manchester,  Conn. 

It  is  of  American  origin  and  thus  described  :  "  Of  me- 
dium size,  the  form  round.  The  skin  mostly  of  a  brilliant 
red,  with  some  indistinct  yellow  streaks;  in  some  situations 
a  large  proportion  of  yellow.  The  flesh  is  very  fine,  crisp, 
juicy,  and  rich.  It  bears  abundantly  every  other  year, 
keeps  well  through  the  winter,  and  though  so  common  it 
will  bear  comparison  with  the  finest  of  the  new  varities."* 

233.     Chandler.     Downing. 

This  fme  fruit,  it  is  said,  originated  in  the  town  of  Pom- 
fret,  Conn.  Fruit,  large,  roundish,  slightly  flattened  and 
one-sided,  or  angular  in  its  form  ;  obscuredly  ribbed  on 
the  sides,  skin  thickly  streaked,  and  overspread  with  dull 
red,  (with  a  few  streaks  of  brighter  red,)  on  a  greenish 
yellow  ground,  the  red  sprinkled  with  light  gray  dots. 
White,  tender,  and  juicy  ;  with  a  moderately  rich  sub-acid 
flavor.     Nov.  to  Feb.  f 

♦The  New  England  Fruit  Book,  by  Robert  Manning.    Second  Edition.    Bos- 
ton 1844. 

t  Downing.    "  Fruit,  and  Fruit  Trees  of  America,  by  A,  J.  Downing,  1845  " 


APPENDIX.  411 

234.  Peck's  Pleasant 

This  is  also  an  Eastern  apple  of  high  reputation  and 
much  cultivated  in  Connecticut  and  Rhode  Island.  Mr. 
Lyman,  from  whom  we  received  the  grafts  says :  "  It  is 
considered  among  the  finest  of  the  New  England  apples." 
It  sells  well  in  the  market,  is  a  good  table  fruit,  and  will 
keep  till  March. 

235.  Pomeroy.     Hort.  Soc.  Cat.  No.  796. 

Taunton,  of  some  cultivators. 

Pomme  royal. 

This  is  a  celebrated  Devonshire  (England)  apple.  Val- 
ued there  much  as  we  value  our  Newton  Pippin.  It  is 
much  cultivated  also  in  some  parts  of  New  England,  and 
has  been  deemed,  erroneously  an  American  fruit.  Down- 
ing says  :  "  The  oldest  known  trees  are  growing  on  the 
Putnam  estate  in  Pom  fret,  Conn."  It  is  a  first  rate  culi- 
nary  as  well  as  a  fine  dessert  apple. 

236.  Seek  no  Further.     Coxe. 

An  Eastern  apple  which  has  long  been  cultivated  in  our 
nurseries.  It  is  described  as  '•  a  large  fruit  of  a  round  but 
oblong  form,  the  skin  smooth,  of  a  yellowish  green  color. 
The  flesh  yellow,  juicy,  rich,  and  tender;  an  agreeable 
winter  apple.  The  tree  bears  well.  The  trunk  straight 
and  handsome,  regular  in  form." 

The  Ramho,  or  Romariite,  (of  Coxe,)  we  believe  to  be  a 
different  apple. 

237.  Porter.     Manning.     Downing. 

It  originated,  says  Manning,  on  the  farm  of  the  Rev. 
Samuel  Porter,  in  Sherburne,  Mass.  The  fruit  is  some- 
times large,  the  shape  oblong,  pointed  at  the  blossom  end. 
The  skin  of  a  bright  yellow,  often  with  a  blush  of  red  on  the 
sunny  side.  The  flesh  fine,  sprightly,  and  agreeable.  It 
bears  well.  Ripens  in  September  and  October,  and  is  a 
most  beautiful  fruit,  either  for  the  market  or  private 
garden. 

238.  Roxbury  Russett.     Hort.  Soc.  Cat.  No.  996. 
This  is  well  known  as  a  long-keeping  apple,  and  exten- 
sively cultivated  in  New  England.      It  is,  says  Manning, 


412  APPENDIX. 

of  medium  size,  round  and  flat  at  the  ends.  The  skin  of 
a  fine  yellow  russett,  often  mixed  with  a  dull  red.  The 
flesh  white.  It  bears  well,  and  can  be  brought  to  market 
later  than  any  other. 

151.  Ortley.     See  page  bl. 

By  some  strange  blunder,  this,  which  is  beyond  contro- 
versy, an  American  apple  and  fully  equal  in  every  respect 
if  not  superior  to  the  Newtown  pippin,  has  been  supposed  by 
Thompson  to  be  a  synonym  of  what  he  calls — Woolman's 
long.  Downing,  we  perceive,  has  followed  him,  and  des- 
cribes a  very  different  fruit.  The  description  given  by 
Lindley,  taken  from  the  transactions  of  the  Hort.  Soc.  of 
London,  is  correct.  It  was  made  from  fruit  sent  by  us  in  a 
box  to  the  society,  and  for  which  we  had  the  honor  to 
receive  their  medal  in  1825.  What  "  Woolman^s  long'* 
may  be,  we  know  not.  The  true  "  Ortley,"  a  name  which 
we  do  not  intend  to  give  up,  is  not  long  ;  but  resembles  in 
shape  the  Newtown  pippin,  a  little  more  inclined  to  oval. 
We  are  willing  to  supply  cultivators  with  grafts  of  this 
most  superior  apple,  which  we  suppose  has  by  some  means 
been  confounded  by  our  recent  authors  on  Pomology  with 
a  very  different  and  inferior  fruit. 

218.  Fall  Pippin 

Wb  allude  to  this  here,  merely  to  re-affirm  our  opinion 
that  it  is  of  American  origin.     See  the  description  p  85. 


PEARS. 

Having  given  our  sentiments  on  the  controversy  relative 
to  the  absurd  theory  first  advocated  in  England  by  Knight, 
(see  page  377)  it  is  unnecessary  to  enter  upon  it  again. 
We  cannot  refrain,  however,  from  expressing  our  gratifica- 
tion at  the  bold  stand  taken  by  Mr.  Downing,  and  entirely 
coincide  with  him  in  opinion.  Many  of  the  old  varieties 
which,  according  to  the  theory,  had  run  out  and  become 
extinct,  have  re-appeared  with  new  names ;  and,  doubtless, 
by  proper  attention  and  suitable  cultivation,  all  that  are 


APPENDIX.  413 

worth  having  will  come  back  ia  like  manner.  Not  the 
least  among  the  evils  resulting  from  the  prevalence  of 
Knight's  doctrine  has  been  the  multiplication  of  new  names 
and  the  confusion  worse  confounded  of  endlessly  multiplied 
synon5'^ms.  We  have  had  under  cultivation,  for  in- 
stance, the  "  Williams's  Bouchretien "  for  many  years, 
and  always  esteemed  it  highly  ;  but  were  unable  to  iden- 
tify the  "  Bartlett "  as  the  same  fruit  until  quite  recently. 
We  prefer  the  original  name,  and  in  all  similar  cases  we 
think  it  advisable  to  "  inquire  for  the  old  paths  and  walk 
therein."  Much  has  been  effected  in  this  respect,  particu- 
larly with  pears,  by  the  cultivators  and  amateurs  in  the 
neighborhood  of  Boston.  They  are  entitled  to  great  credit 
and  will,  we  trust,  persevere  until  the  pomological  world 
has  something  like  a  correct  nomenclature  for  this  sadly 
treated  class  of  fruits. 

No.  164.  New  York  Virgalieu. 

Williamson's  Virgalieu.     Coxe,  1817. 

Virgalieu.     Nursery  Cat.  1807. 

Bergaloo.     Of  CuUivators, 

Surpasse  Virgoulouse.     Of  Parmentier  and  others. 

Columbian  Virgoulouse.      Of  Bloodgood. 

Columbia.     Downing. 

Saint  Michael.     Of  Boston  Cultivators. 

In  our  first  edition  of  this  work  in  1833,  we  omitted 
this  most  valuable  pear,  supposing  from  the  similarity  of 
names,  that  it  might  be  the  same  as  (No.  146)  the  Virgou- 
louse of  the  French,  the  fruit  of  which  we  had  never  seen. 
During  the  past  Summer  we  had  an  opportunity  to  see  and 
compare  the  fruit  of  four  distinct  varieties  which  by  or- 
chardists  and  cultivators  in  general  have  been  confounded. 
They  were  the  White  Doyenne,  the  Gray  Doyenne,  the 
Virgouleuse,  and  the  New  York  Virgalieu.  They  are  be- 
yond question  distinct  fruits,  and  the  latter  decidedly  the  best. 
In  comparinsf  the  young  wood  of  the  White  Doyenne  and 
New  York  Virgalieu,  at  this  time,  (Dec.  1845,)  the  differ- 
ence  in  its  color  and  in  the  form  of  the  buds  is  very  evi- 
dent. That  of  the  former  is  of  a  light  ash  color;  the  eyes 
or  buds  stand  out  prominent.  In  the  shoots  of  the  New 
York  Virgalieu,  on  the  other  hand,  the  wood  is  of  a  chest- 
35* 


414  APPENDIX. 

nut  color  and  the  buds,  like  those  of  an  apple,  incline  to  the 
shoot.  Mr.  Downing  is  consequently  in  error  in  confound- 
ing it  with  the  white  Doyenne,  as  are  those  who  call  it  the 
Saint  Michael,  which  is  a  synonym  of  the  white  Doyenne. 
We  have  now  no  doubt  that  is  of  American  origin.  It  origi- 
nated, as  we  believe,  in  the  garden  of  a  gentleman  in  the 
upper  part  of  the  city  of  New  York.  Since  the  5^ear  1807, 
when  we  came  in  possession  of  the  nursery  of  David  Wil- 
liamson, we  have  cultivated  this  superior  fruit.  At  that 
time  it  was  almost  the  only  variety  inquired  for,  and  the 
name  given  it,  as  we  understood  by  a  Frenchman,  was 
adopted  by  Mr.  Williamson  and  has  ever  since  been  re- 
tained by  us.  Hence  by  Mr.  Coxe,  in  his  "  View  of  the 
Cultivation  of  Fruit  trees,"  published. in  1817,  it  is  called 
Williarasoii' s  Virgoulouse.  He  says  of  it :  "  The  tree  is  of 
vigorous  growth  and  bears  well ;  a  native  fruit  from  New 
York,"  (p  210.)  and  of  the  (French)  Virgoulouse,  he  says  he 
imported  it  t>om  France,  and  of  course  knew  it  to  be  dif- 
ferent. The  name  Smyasse  Virgoulouse  was  given  by  Par- 
men  tier,  who  found  the  pear  in  cultivation  among  us,  and 
thus  called  it  to  distinguish  it  from  the  French  variety,  and 
to  indicate  its  superiority. 

Fruit,  above  the  medium  size,  roundish,  turbinate,  taper- 
ing handsomely  to  the  stem.  Generally  about  tvvo  inches 
and  three  fourths  in  length  and  2  and  5-8  in  diameter.  Skin 
smooth  and  when  perfectly  ripe  of  a  citron  color  and 
clouded  with  brownish  yellow,  and  on  the  sunny  side  a 
fine  blush  red.  Eye  small,  with  very  little  depression, 
without  any  wrinkle.  Stalk  about  three  fourths  of  an  inch 
long,  rather  stout,  often  a  little  curved,  inserted  in  a  very 
small  cavity,  nearly  level  with  the  fruit.  Flesh,  a  rich 
light  yellow,  buttery  and  melting  ;  juice  sweet,  plentiful, 
aromatic  and  very  delicious.  It  ripens  about  the  first 
week  in  October,  and  will  keep  with  proper  care  until  the 
middle  of  January. 

The  fruit  varies  much  in  size  according  to  the  thrifti- 
ness  of  the  trees.  They  should  have  a  warm  and  shelter- 
ed situation,  and  require  to  have  the  branches  thinned  out, 
and  likewise  to  be  well  manured  and  the  soil  mellowed 
every  year.  It  is  an  abundant  bearer,  but  if  neglected 
and  exhausted  by  overbearing,  and  especially  when  the 
roots  get  down  into  a  poor  gravelly  soil,  the  fruit  will  be 


APPENDIX.  415 

small  and  is  apt  to  crack.  When  this  is  the  case  it  should 
be  kept  from  bearing  for  a  year,  by  taking  away  all  the 
young  fruit,  so  as  to  throw  it  into  strong  wood.  By  suita- 
ble care  and  cultivation  it  will  be  found  that  it  has  neither 
"  run  out,"  nor  is  it  likely  to  be  susperseded  by  any  other 
of  domestic  or  foreign  origin.  Taking  all  its  good  quali- 
ties into  the  account,  it  is  entitled  to  the  first  place  in  the 
first  rank. 

165.  Bloodgood's  Early. 

The  late  James  Bloodgood,  of  Flushing,  L.  I.,  gave  us 
grafts  and  fruit  of  this  variety  in  the  year  1833.  He  in- 
formed us  that  it  was  a  seedling  variety.  Fruit,  middle 
size,  turbinate,  about  2  inches  long,  and  1  and  3-4  in  di- 
ameter. Stalk,  1  inch  long,  slender  and  curved.  Eye, 
open,  with  a  regular  calyx.  Stem,  light  yellow  with  rus- 
set specks.  Flesh,  rich,  melting,  and  buttery.  It  ripens 
in  the  latter  end  of  July.  It  is  a  desirable  pear,  coming 
in  a  little  after  the  I\Iadeline,  which  it  somewhat  resembles. 
The  Bloodgood  of  Manning  is  a  very  different  variety. 

166.  Angora. 

Introduced  by  Mr.  Mantel,  of  this  city  ;  principally  val- 
uable on  account  of  its  large  size,  and  hence  sought  after 
as  a  baking  variety.  It  somewhat  resembles  the  Uvedales 
St.  Germain,  from  which  it  is  probably  a  seedling.  See 
No.  156. 

167.  Andrews. 

A  favorite  native  variety  from  Dorchester,  Mass.  Man- 
ning says:  "It  is  a  most  valuable  pear,  producing  its 
fruit  early  and  abundantly';  ripe  in  Sept.  and  Oct.  It  has 
not  as  yet  fruited  v>^ith  us  ;  and,  of  course,  we  cannot  speak 
of  it  positively. 

3S.  Bartlett. 

See  Williams's  Bouchretein,  No.  33,  p.  229.  We  pre- 
fer to  retain  the  original  name,  although  it  is  known  as 
"  Bartlett  "  amonor  the  cultivators  in  the  Eastern  states. 


416  appendix. 

168.  Gushing. 

Said  to  be  a  native  fruit  from  Hingham,  Mass.  The 
size  in  rich  ground  is  large,  form  oblong,  ripening  the  last 
of  September.  "  This  pear,"  says  Manning,  "  is  in  our 
soil,  equal  to  the  '  Bartlett,'  "  by  which  he  means,  of 
course,  Williams's  Bonchretien. 

169.  Dearboiin's  Seedling. 

A  variety  much  resembling  the  Lammas  (jNTo.  21.)  It 
originated,  according  to  Manning,  at  Brimley  Place, 
Roxbury,  Mass.,  the  seat  of  Hon.  H.  A.  S.  Dearborn. 
Ripe  in  August. 

170.  Dix. 

We  doubt  whether  this  is  not  the  Old  Brown  Beuree 
(No-  71.)  It  is,  however,  described  by  Manning  as  hav- 
ing originated  in  the  garden  of  Mrs.  Dix  in  Boston.  Size 
large,  oblong,  tapering  gently  from  the  blossom  end  to 
the  stern,  which  is  short.  The  skin,  when  ripe,  is  yellow, 
sometimes  with  a  blush  of  red  on  the  side  exposed  to  the 
sun.  Flesh,  melting,  juicy  and  very  rich.  Oct.  and  Nov. 
The  w^ood  small  and  thorny. 

Downing  describes  the  fruit  as  large,  oblong,  skin 
roughish,  fine  deep  yellow  at  maturity,  marked  with 
distinct  russet  dots,  and  sprinkled  with  russett  around  the 
stalk. 

171.  Louis-Bonne  de  Jersey. 

Probably  the  Louis-Bonne  (No.  90)  cultivated  in  great 
perfection  in  the  Island  of  Jersey,  where  all  the  varieties 
of  the  pear  ripen  in  greater  perfection  than  in  England, 
or  France.  It  may,  however,  be  a  distinct  seedling 
variety.     Time  must  determine. 

172.  Stevens's  Genesee. 

Supposed  to  be  a  native  fruit.  First  brought  into  notice 
by  a  Mr.  Stevens,  near  Rochester,  N.  Y.  Downing 
describes  the  fruit  as  large,  roundish,  obovate,  and  of  a 
yellow  color,  resembling  the  Doyenne.  Stalk,  about  an  inch 
long,  stout,  thicker  at  the  base,  and  set  in  a  slight,  rather 
one'sided  depression.      Galyx   with  short,    stiff  divisions 


APPENDIX.  417 

placed  in  a  smooth  basin  of  only  moderate  depth.  FlesTi, 
white,  half  buttery,  with  a  rich  aromatic  flavor,  somewhat 
like  that  of  Gansel's  Bergamot.     First  of  September. 

173.     Van  Mons  Leon  le  Clerc. 

This  most  noble  pear  is  supposed  to  be  among  the  best  of 
the  many  varieties  for  which  we  are  indebted  to  Mr.  Van 
Mons,  of  Brussels.  Downing  gives  an  outline  from  a 
specimen  "just  produced  by  Col.  Wilder,  of  Boston,  whose 
standard  pears  are  unrivaled  in  New  England.  Fruit, 
large,  oblong,  obovate.  Skin,  yellowish,  much  mingled 
with  brown  over  nearly  the  whole  surface  and  slightly 
russeted  near  the  stalk.  Flesh,  yellowish  white,  buttery 
and  melting,  with  a  rich  sugary  flavor.    Oct.  and  Nov." 


PEACHES. 

The  list  of  Peaches  is  already  sufficiently  large.  Mr. 
Lindley  describes  60  varieties  to  which  we  have  added  16 
distinctly  and  decidedly  American.  From  the  facility 
with  which  seedlings  are  raised  in  this  climate  the  catalogue 
of  names  might  be  swelled  to  an  almost  unlimited  extent. 
We  deem  it  necessary  here  to  make  a  few  observations  on 
the  manner  in  which  a  recent  author  has  treated  this  branch 
of  the  subject.  In  the  first  place,  the  classification  of 
Lindley  is  unequaled  for  its  elegance  and  simplicity,  and 
just  as  far  as  it  has  been  deviated  from,  by  just  so  much  is 
it  defective.  In  the  second  place,  duty  to  ourselves 
and  to  the  fruit-growing  community  obliges  us  to  notice 
here  several  errors  that  have  been  circulated  in  recent 
publications : 

No.  61.    AsTOR. 

For  a  correct  description  of  this  favorite  peach,  which 
we  had  the  honor  of  first  bringing  into  notice,  the  reader  is 
referred  to  page  183.  That  part  of  Downing's  description 
which  was  not  borrowed  from  us  is  very  defective,  and 
seems  to  have  been  taken  from  an  entirely  different  frqit, 


418  APPENDIX. 

63.     Brevoort's  Seedling  Melter. 

We.  know  not  by  what  right  the  author  referred  to  has 
dropped  a  part  of  the  name  of  this  "  excellent  little  peach." 
Perhaps  to  make  it  quadrate  with  the  strange  assertion 
that  "it  is  almost  always  large  on  the  Hudson  river;" 
which,  if  it  be  true,  must  certainly  refer  to  something  else. 
See  page  183. 

65.     Early  Sweet  Water. 

This  is  also  most  erroneously  described.  ''  Fruit  some- 
times large. "  It  is  never  large,  but  remarkably  uniform. 
See  p.  18^4. 

76.     Hoffman's  Pound. 

For  our  name  of  this  fruit  we  have  given  reasons  at  page 
189,  which  ought  to  be  satisfactory  ;  and  no  one,  we  think, 
has  any  right  to  alter  it ;  least  of  all,  he  who  says  "  it  is  a 
good  fruit,  but  its  place  has  been  taken  of  late  by  other 
more  popular  sorts."  There  are  to  be  sure  other  "popu- 
lar sorts  ;"  and  perhaps  where  the  Hoffman's  Pound  is  not 
known — ^^more  popular  sorts  ;"  but  it  is  one  of  our  very 
finest,  and  without  exception  the  largest  of  our  fall  peaches. 
It  requires,  in  order  to  ripen  in  perfection,  a  sheltered 
situation. 


PLUMS- 

No.  53.     Bolmar's  Washington.     Page  298. 

The  engraving  of  this  most  magnificent  of  all  Plums 
which  accompanies  the  present  edition,  was  made  from  the 
original  drawing  by  Leney,  in  1818,  when  we  had  the 
honor  of  first  introducing  it  to  public  notice.  Some  of  the 
new  books,  we  perceive,  give  most  erroneous  descriptions 
of  it,  and  one  author  has  dropped,  most  unwarrantably,  a 
part  of  its  name,  calling  it  merely — Washington.  It  is 
without  doubt  the  best  American  variety,  and  the  name 
of  the  gentleman  -  with  whom  it  originated   ought  to  be 


APPENDIX.  419 

perpetuated.      Let   it   be,   to  the  end  of  time,   Bohnar^s 
Washington. 

The  reader  will  please  correct  with  his  pen  an  error 
which  occurs  in  our  description  (p.  298)  and  which  was 
overlooked  when  the  pages  were  passing  through  the  press. 
Say — Fruit,  regularly  formed,  nearly  round,  two  and  a 
quarter  inches  in  length  ;  and  two  inches  and  one-eighth 
in  diameter. 

No.  69.     Bleecker's  Gage. 

Produced  from  seed,  says  Manning,  by  the  Rev.  Mr. 
Bleecker,  of  Albany,  N.  Y.  The  form  oval,  nearly  round, 
skin  a  dark  yellow  with  dark  red  spots  and  blotches.  The 
flesh  is  rich  and  excellent,  a  great  bearer.  Ripe  in  Sept. 
Downing  says  of  it:  "Raised  by  Mrs.  Bleecker  .30  years 
ago  from  a  prune  pit  given  her  by  the  R,ev.  Mr.  Dull,  of 
Kingston,  N.  Y.,  which  he  received  from  Germany." 

70.  Dana's  Yellow  Gage. 

A  native,  says  Manning,  of  Ipswich,  Mass. ;  of  a  pale 
yellow,  medium  size  ;  Jlesh  sweet  and  juicy ;  ripe  in 
August  and  September. 

71.  Duane's  Purple.     Manning. 

The  same  as  known  by  some  cultivators  as  "  Duane's 
Purple  French."  Originally  imported  from  France 
by  J.  Duane,  of  Duanesburgh,  N.  Y.,  the  nam.e  having 
been  by  some  means  lost.  Future  research  will  doubtless 
identify  it  with  its  true  name.  We  have  not  seen  the  fruit 
in  perfection  but  infer  that  the  figure  of  it  by  Dov.'ning  is 
too  large,  as  in  his  book  it  appears  much  larger  than 
Bolmar's  Washington,  of  which  the  author  says  he  has  seen 
fruit  seven  inches  and  a  quarter  in  circumference. 

The  tree  is  readily  known  by  the  gray  color  of  the 
wood  ;  and  the  large,  woolly,  under  surface  of  the  leaf. 

72.  Gros  Reine  Claude.  Murraifs  Reine  Claude. 
Nursery  Cat. 

Originally  introduced  from  France,  by  John  R.  Murray, 
Esq.,  of  this  city.     Similar  in  many  respects  to  the  Green 


420  APPENDIX. 

Gage  (No.  10)  but  a  larger  and  finer  fruit.  The  leaves 
of  the  tree  thicker  and  more  glossy.  It  is  decidedly  the 
best  of  the  numerous  varieties  known  as  Gages. 

73.  Jefferson. 

A  Seedling,  raised  by  the  late  Judge  Buel,  of  Albany, 
probably  from  the  Bolmar's  Washington.  As  it  has  not 
fruited  with  us,  we  copy  a  description  from  Dowinng : — 
"  Fruit  large,  skin  a  golden  yellow,  with  a  beautiful 
purplish  red  cheek,  and  covered  with  a  fine  white  bloom. 
Stalk,  an  inch  long,  pretty  stout.  Flesh,  a  deep  orange, 
parts  freely  from  the  stone,  which  is  long  and  pointed  ; 
rich,  juicy  and  high- flavored. 

74.  Laurence's  Favorite. 

.  This  is  one  of  the  best  of  the  numerous  Seedlings  from 
the  Green  Gage  that  have  yet  appeared.  It  originated  in 
the  City  of  Hudson,  N.  Y.,  in  the  garden  of  the  gentleman 
whose  name  it  bears.  The  climate  and  the  soil  in  the 
neighborhood  of  the  cities  of  Hudson  and  Albany,  and 
indeed  of  most  of  the  towns  on  the  North  River,  are 
exceedingly  congenial  to  the  Plum ;  and  almost  in- 
numerable are  the  varieties,  that  from  these  quarters, 
appear  in  our  markets.  This  is  especially  the  case  with 
varieties  raised  from  the  "  Gages.''  Some  of  them  are 
of  good  size  and  desirable,  others  small  and  worthless. 

75.  Paddock's  Magnum  Bonum. 

According  to  the  statement  of  the  gentleman  from  whom 
we  received  this  variety,  in  1933,  it  originated  from  a  pit 
brought  from  Pvussia  by  Capt.  Paddock  in  the  year  1805. 
It  is  a  very  valuable  addition.  Fruit,  large,  nearly  egg 
shaped  ;  measuring  six  inches  in  the  longer  circumference, 
and  in  the  other  five  and  a  quarter.  Skin,  reddish  purple, 
with  a  light  blue  bloom,  darker  on  the  shaded  side,  with 
very  fine  yellow  specks.  Flesh,  firm,  yellow,  and  rich, 
adhering  to  the  stone  which  is  large  and  flat,  oval  and 
pitted. 


=  5^ 

^1 

